Chill out with this frozen vegan mango lassi recipe. It was an official entry in a So Delicious Dairy Free Recipe Contest by Heidi Jones.
Special Diet Notes: Mango Lassi Ice Cream
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and allergy-friendly.
Mango Lassi Ice Cream
Prep time
Cook time
Total time
Note that the prep time does not include refrigeration or churning.
Author: Heidi Jones
Serves: Approximately 1-1/2 quarts
Ingredients
- 1 cup organic canned coconut milk
- 2 tablespoons arrowroot powder
- 2 cups pureed mango
- 2 cups dairy-free creamer (such as So Delicious French Vanilla Coconut Milk Creamer)
- ½ cup sugar
- 1 teaspoon ground cardamom (tip: cardamom is much cheaper online than in stores)
Instructions
- In a small bowl, mix ¼ cup of coconut milk with the arrowroot and set aside.
- Combine the remaining ¾ cup coconut milk and the rest of ingredients in a medium sauce pan over medium high to high heat. Once mixture boils, remove from heat, and add arrowroot mixture. Do not walk away while waiting for mixture to boil. It will inevitably boil over. Trust me it has happened to me twice.
- Cover with saran wrap with it touching the ice cream liquid. This will prohibit that ’skin’ from forming on top. Refrigerate 2 hours or overnight.
- Once chilled, pour mixture in ice cream maker and process according to directions.
Notes
Variation: Before pureeing your mango, dice some in small pieces and add to the last 5 minutes in the ice cream maker.
