Mango Coconut Cream Ice Cream {Dairy Free} |

I 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.

First, peel and cut up the mangos.

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

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.

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.

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

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.

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.