Dairy-free mango and coconut ice cream
By OcadoLife
Published on 17 January 2022
A fragrant, creamy vegan ice cream, topped with toasted coconut for crunch and a totally tropical flavourTime and servings
20 minsTotal time
8Servings
20 minsPrep time
Ingredients
- 1 tin of coconut whipping cream (400ml)
- 4 ripe mangoes, roughly chopped
- 1 tin of vegan condensed milk (370g)
- 1 handful of toasted coconut flakes, to serve
Method
Step 1
Pour the coconut whipping cream into a mixing bowl, cover and chill for at least 30 mins. (Chilling makes it whip more easily.) Put the mango into a food processor with the vegan condensed milk and whizz for 1-2 mins, until smooth. If you don’t have a food processor, you can use a stick blender, or crush the mango with a fork before mixing the two together.Step 2
Beat the chilled coconut cream with an electric hand whisk for 1-2 mins until smooth. Stir in the mango mix. Pour into a freezer-safe container, cover and freeze for 3-4 hrs, or until firm. It will keep for up to 2 months.Step 3
Take the ice cream out of the freezer 20 mins before serving, to soften. Scoop into bowls or glasses, scatter over the toasted coconut flakes and top with raspberry sauce, if you like.