Dairy Free / Desserts / Egg free / For the Holidays! / Fresh Produce / Ice Cream / Snacks / Sweet Treats!

Mango Coconut Cream Ice Cream {Dairy Free}

20130608-193512.jpgI recently posted a recipe for Homemade Coconut Milk Ice Cream in which I made a strawberry flavor. Since summer is in full swing, I thought I would do a series of different flavored homemade versions of this fabulously creamy, dairy-free treat.

I got to thinking about different flavor combinations and I automatically dreamed of a mango coconut cream ice cream.

I really enjoyed the strawberry version where I used canned coconut milk, but I thought that I would try out an even richer coconut product this time around. I ended up using a couple of cans of coconut cream…which just has even more fat. If you are avoiding excess fat, by all means try this recipe out with a lighter version of the canned coconut milk and let me know how it turns out. I figured it’s ice cream though…and I really was wanting to go for the creamy factor, which is achieved by…more fat!

So, the taste results of my ice cream experiment? All I have to say is…OH MY GOODNESS! This is ice cream heaven. Well, maybe not quite. I am sure God probably has some even better flavors for us in store for us :). But seriously, the mango and coconut combination is excellent together and has a way of transporting ones taste buds to a tropical island. Well, it made me daydream about being on one anyway. I highly recommend trying this dairy-free delight right away. I promise, if you like mangos and coconut cream you will not regret it! And so, here I leave you with the recipe. As always, enjoy! -Shelley.

Mango Coconut Cream Milk Ice Cream

2 – 13.5 ounce cans coconut cream, chilled
3 ripe mangos, peeled and fruit cut off and pureed
3/4 c sugar
2 t vanilla

Ice cream maker – follow the directions for your specific maker
*I also needed ice and rock salt

These are the only ingredients needed. Pretty simple, but oh-so-delish! I found this brand of coconut cream at a local Asian market.

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First, peel and cut up the mangos.

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In a bowl, I used a smoothie wand to make mango puree. You could also throw it in a blender to puree.

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Add vanilla, sugar and coconut cream to mango puree. I would recommend starting off with about 1/2 cup of sugar and adding a little at a time until you have your desired sweetness. Puree until combined.

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Taste to test for sweetness {I know, such hard things need to be done in cooking sometimes…} and add a little more sugar if necessary.

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Finish pureeing {or blending} until completely combined. Go ahead and taste again, if you must. Oh, the burdens we must bear.

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Place into freezer for about 30 minutes to chill mixture, if desired. I guess you really don’t have to do this. But, I had some other things to do and it worked for me. I also thought it might help cut down on the churning time by starting off a bit colder. Whenever you decide, transfer to ice cream maker and follow the directions for your specific brand.

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When the ice cream is done churning, transfer to freezer safe containers if not serving right away and freeze. I got about 2 of these plastic containers full plus a couple of extra scoops that needed to be taste tested.

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Serve up to friends and family and enjoy this summer treat!

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If you liked this post you may like…

Strawberry Coconut Milk Ice Cream

Strawberry Coconut Milk Ice Cream

Strawberry Coconut Milk Ice Cream

Caramel Pecan Dark Chocolate Swirl Ice Cream {Dairy Free}

Caramel Pecan Dark Chocolate Swirl Ice Cream {Dairy Free}

Caramel Pecan Dark Chocolate Swirl Ice Cream {Dairy Free}

7 thoughts on “Mango Coconut Cream Ice Cream {Dairy Free}

    • Jen,
      I found the coconut cream at a local Asian grocery store. I don’t think I had ever seen any at the regular chain grocery stores around here (granted we live in a more rural area :)) so I was excited when I saw the cans at the Asian market! I jumped at the chance and grabbed a couple of cans! Good luck finding some!

      Like

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