MANGO COCONUT ICE CREAM (VEGAN)
This is a wonderful coconut-based ice cream! I usually use half light coconut milk and half full-fat coconut milk, but you could use all of either one or the other, depending on how health-conscious you are.
Provided by Enjolinfam
Categories Frozen Desserts
Time P1DT30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix 1/4 cup of the coconut milk with the 2 tablespoons of cornstarch and set aside.
- Cut and puree the mangoes.
- Combine the pureed mango, remaining coconut milk, sugar, and lime together in a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the corn starch/arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
- Set the ice cream mixture aside to cool. Freeze overnight.
Nutrition Facts : Calories 552, Fat 18.4, SaturatedFat 17.2, Sodium 41.3, Carbohydrate 98.8, Fiber 1.6, Sugar 93.7, Protein 2
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