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.
- 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
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.