Vegan Mango Ice Cream

• servings: 10 servings
• active time: 1 hour
• total time: 1 hour

Ingredients

14 ounces Canned Coconut Cream (400ml) Unsweetened)

14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened)

1/2 cup White Granulated Sugar (100g)

1/4 cup Golden Syrup (60ml) or Maple Syrup)

14 ounces Fresh Mango (400g) Puréed)

Directions

The day before you want to make ice cream, place the bowl of your ice cream maker into the freezer so that it's frozen and ready.

Place the coconut milk (full fat for everything, low fat won't work here), coconut cream, sugar and syrup into a saucepan and bring to a simmer.

When simmering remove from the heat and add in the puréed mango. Using an immersion blender, blend for at least 30 seconds, this removes any last trace of graininess from the texture and combines it perfectly.

If you don't have an immersion blender, then use a blender jug, just make sure the lid is on properly as the mix is very hot.

Pour the mixture into a container, cover with a lid and place into the fridge to chill overnight. If you have less time, you can place it into the freezer so that it chills faster. It has to be completely cold (as cold as possible) before churning.

Churn the ice cream according to your ice cream makers manufacturer instructions, usually at least 25 minutes and up to 45 minutes until you reach soft serve consistency.

Place into a loaf pan and smooth down with the back of a spoon. Cover with foil and place into the freezer to set.

Nutrition

• Serving Size: 1 Serve
• Calories: 272 kcal
• Total Fat: 19 g
• Saturated Fat: 17 g
• Unsaturated Fat: 1.2 g
• Sodium: 12 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 2 g
• Total Sugars: 25 g
• Protein: 2 g