Description
Cool down this summer with our Vegan 3-Ingredient Mango No Churn Ice Cream So simple, so delicious, and perfect for a quick treat.
Ingredients
Units
Scale
- 500g (up to 3 x 400 ml tins) of chilled full-fat canned coconut milk (overnight) – only use the solids.
- 320g (1/2 cup) of sweetened Coconut Condensed Milk. I made it for the grandkids, so I used (1 x 195ml and 1 x 250 ml tins) to sweeten it up for them.
- 550 g tin of mango pulp (Alphonso)
Instructions
- Get a bread/loaf pan and place parchment paper inside it. Set it aside.
- Make sure you put the cans of coconut milk in the fridge overnight. You only need the thick part on top, not the liquid at the bottom.
- Put the thick coconut cream in a big bowl. Use an electric hand mixer to beat it for about 2 minutes until it’s fluffy and creamy.
- Add ½ cup sweetened condensed coconut milk (or more if you prefer it sweeter) to the bowl and keep beating for another minute or more.
- Pour a thin layer of mango pulp directly on the parchment paper in the loaf pan. Use a spoon to make some designs in the pulp. Set it aside.
- Gradually add ½ cup mango pulp to the coconut mixture, whisking each time, and continue until you have used all 450g pulp.
- Keep 100g aside to add in the middle and some for decoration.
- Spoon ½ of the ice cream mixture on top of the thin layer of mango pulp on the bottom of the loaf pan.
- Add 50g of the mango pulp set aside on top and make designs by using a spoon and swirling it into the ice cream.
- Add the remaining 50 grams of mango pulp to the top of the ice cream mixture and make another swirling pattern.
- Cover the pan with plastic wrap and put it in the freezer for at least 4 hours or overnight until it’s firm.
- Take the ice cream out of the freezer about 15–30 minutes before serving so it can soften a bit.
- To scoop it out easily, dip an ice cream scoop in hot boiling water for a few minutes and use the heated scoop. Serve it in a bowl or ice cream cones.
Notes
Created, Prepared, tried, and tested by Esme Slabs from The Recipe Hunter: Tried and Tested Recipes from Home Chefs; SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1 bowl
- Calories: 229
- Sugar: 24.3 g
- Sodium: 49.9 mg
- Fat: 13.5 g
- Saturated Fat: 11.2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0.2 g
- Protein: 3.6 g
- Cholesterol: 10.9 mg