Dairy-Free Mango Ice Cream
 
Prep time
Cook time
Total time
 
Please note that the Prep time is hands-on time only. Allow ample time for chilling and churning.
Author:
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
  1. In a medium saucepan, whisk together the coconut milk, sugar, and starch until the starch dissolves. Whisk in the mango and creamer.
  2. 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.
  3. Pour the mixture into a large container, and let it cool to room temperature.
  4. Cover the mixture with plastic wrap touching the surface (to keep a skin from forming).
  5. Refrigerate the mixture for 2 hours, or until cool.
  6. Process the mixture in your ice cream maker according to the manufacturer's instructions.
  7. 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.

No Ice Cream Maker? See How to Make Dairy-Free Ice Cream Without an Ice Cream Maker.
Nutrition Information
Serving size: ½ cup Calories: 165 Fat: 5g Saturated fat: 4.3g Carbohydrates: 28.8g Sugar: 27.2g Sodium: 4mg Fiber: 1.4g Protein: .9g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-mango-ice-cream