Mango Ice Cream

Mango Ice Cream

I love ice cream. I got some Jamocha Almond Fudge ice cream made by So Delicious, but it was a little…icy, crunchy, crystally. I wanted creamy ice cream. I’m sure there are many recipes like this out there, I kind of just made this one up as I went along. Turned out, it’s really great! The good news about this recipe, you can eat it right away, no need to wait for it to freeze or rely on an ice cream maker. The bad news abou this recipe, is also that you have to eat it right away. This is best enjoyed right out of the blender, however you can put it in the freezer for about half an hour to firm it up more ( I didn’t find this necessary, it looks a little melty in the picture, but the consistency was perfect!) And you can freeze it and eat it days later, you just have to let it thaw a bit, or throw it back in the blender to loosen it up. Try it with strawberries too!

Mango Ice Cream

makes about 6 servings

1 can full fat coconut milk

1.5 cups frozen mango chunks

1/4 cup raw agave nectar

1 tbs vanilla extract

Refrigerate the coconut milk for at least 30 minutes, then turn the can upside down, remove the lid, and pour out the coconut water. ( You can save it for another use if you want.) Then scoop out the coconut cream at the bottom into a blender. Add the rest of the ingredients and blend away! It’s ready when all the mango is completely blended, about 1-4 minutes, depending on how strong your blender is. It’s like mango soft serve! Maybe put some toasted coconut flakes on top for a little crunch.


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