i see your non-dairy, non-soy ice cream and raise you: A BETTER ONE. it was curry night at book club last night at my lovely friend nat's house. she made some amaaaazing curry involving potatoes and spinach - and that was after all of the bombay mix and onion bhajis and samosas. needless to say, everyone was stuffed upon leaving. but no meal is complete without dessert (for me - unfortunately for my waistline) so i whipped up some coconut ice cream the other day, but added a special new ingredient - tiny bits of chopped up mango! and it was a really nice addition i think. as this ice cream isn't particularly creamy - it's more of a coconut sorbet - we kind of had to hack away at it last night. but it still TASTED good and that is the important thing. right? right?
i've been collecting sorbet recipes with some very odd flavor combinations and can't wait to try them out as the weather warms up. speaking of which, i am LOVING not needing to wear thick socks and boots any more! i know there may be a day or two left in the year when i'll need to wrap up warm again, but for the most part it's springtime and we don't need the heating on all day. hooray!
coconut and mango ice cream
makes a little over a pint.
- 1 can half-fat coconut milk (if you are using regular, heat up and stir to combine the cream and the water before making the ice cream)
- almond milk (or other non-dairy milk) to fill - my ice cream maker makes about 1.25 pints.
- 1/2 cup dessicated coconut
- 1/2 cup agave nectar
- 1/2 mango, peeled and diced (small)
- chop up the mango and place into a tupperware container or plastic bag. put in the fridge or freezer overnight.
- stir together the other ingredients and put in the fridge overnight.
- churn everything together in an ice cream maker OR if using food processor, freeze after the first mix - then mix again after several hours of chilling.
lesson learned: i'm still experimenting with the non-dairy ice cream making - but i imagine that "full-fat" coconut milk would make a creamier ice cream.