Please note that the Prep time is hands-on time only. Allow ample time for chilling and churning.
Author: Heidi Jones
Recipe type: Dessert
Cuisine: American
Serves: About 1-1/2 quarts
Ingredients
1 cup full-fat canned coconut milk
½ cup sugar
2 tablespoons arrowroot starch (can sub non-GMO cornstarch)
2 cups pureed mango
2 cups dairy-free vanilla coffee creamer (Heidi uses So Delicious French Vanilla Coconut Creamer)
Instructions
In a medium saucepan, whisk together the coconut milk, sugar, and starch until the starch dissolves. Whisk in the mango and creamer.
Place the pan over medium-high heat, and bring it to a boil. Let it boil for 1 minute, then remove it from the heat.
Pour the mixture into a large container, and let it cool to room temperature.
Cover the mixture with plastic wrap touching the surface (to keep a skin from forming).
Refrigerate the mixture for 2 hours, or until cool.
Process the mixture in your ice cream maker according to the manufacturer's instructions.
Pack the ice cream into a freezer-safe container, and freeze. It should be hard-packed in about 4 hours.
Notes
Chunky Variation: Before pureeing your mango, dice some in small pieces and add to the last 5 minutes in the ice cream maker.
Mango Lassi Variation: Whisk 1 teaspoon ground cardamom in with the creamer and mango. You can also substitute dairy-free yogurt for the creamer for a true lassi and frozen yogurt vibe.