Vegan Mango Honey Ice Cream


              Vegan Mango Honey Ice Cream
SERVES: 4—6 | TOTAL PREP TIME: 20 MINS | SPECIAL EQUIPMENT: BLENDER

Enjoy homemade vegan ice cream made simply with just 5 ingredients and a blender. This healthy dessert is naturally sweetened with fresh mangoes and honey, warmly spiced with cardamom and our proprietary CoCurcumin mix, and made creamy with full-fat coconut milk. Reduced fat coconut milk can be substituted however, you may end up with a sorbet-like consistency.

 

INGREDIENTS

  • 2 cups fresh mango puree (3-5 mangoes)
  • 2 cups cup full-fat coconut milk
  • ¼ cup raw honey (substitute: monkfruit sugar)
  • 1 ½ tbsp CoCurcumin (substitute: ground turmeric)
  • ½ tsp ground green cardamom pods

INSTRUCTIONS

Begin by pureeing your mango in the blender until smooth. As an optional step, you can press the puree through a fine mesh sieve to achieve a silky final product.

In a blender, combine the mango puree, coconut milk, and honey for 2 minutes.

Sprinkle in the CoCurcumin and ground green cardamom and blend for another 2 minutes.

Pour into a freezer-safe container and use the back of a spoon to smooth the top over. Cover securely and freeze for 5 hours, or until set.

Before serving, set out for 10 minutes to soften.

Ice cream keeps in the freezer for up to 10 days.

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