Going for ice cream is one of those iconic things about Summer break. Strolling down the street with your little cone or sitting and enjoying some company and views is part of what Summer brings. Thankfully, there are more and more dairy-free options being offered, but depending on where you are, they can be hard to find - and expensive when you do find them.
Thankfully, I don’t have to go out to enjoy a delicious cone of ice cream, and I don’t have to spend $5 or more on a pint in the grocery store. I can just make it in my kitchen. It does require some planning and waiting, but it is all worth it in the end!
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Earlier this summer I shared my chocolate chai ice cream recipe, but today I have something fruity for you for when you want to use your fresh produce (or even the frozen stuff in your freezer).
I decided on mango because who doesn't love a good juicy mango? I could seriously eat mangos all summer long and never et tired of them. In fact, I do! :)
Yes, you will need an ice cream maker for this recipe. I'm hoping to add some churn-free ice creams to my index in the future. The good news is that you can get a relatively inexpensive ice cream maker and it will work beautifully. Mine is a simple one with a base that freezes and an electronic churn and I love it! Only paid $30 for it brand new a few years ago (check out Amazon for one).
The swirl is the most fun part of this whole thing. Half of the swirl mixture is added to the end to make the effect - and adds more fun fruity flavour!
My husband's eyes opened very wide in delight when he tasted this, so I counted this recipe a success.
Mango Swirl Ice Cream
What you need:
For the Mango Swirl:
2 cups mango'
2 TBSP organic cane sugar
For the Cream Base:
2 cans full fat coconut milk
2 TBSP arrowroot powder
2 tsp vanilla extract
4 TBSP maple syrup
1/4 tsp sea salt
What to do:
Mix all of the ice cream ingredients (to avoid clumps, you can do this in a blender, or dissolve the arrowroot powder into a small, separate amount of coconut milk) into a small pot on medium heat. Do no let it boil, but allow it to cook and thicken - about 5-8 minutes or so.
Cool and then chill in the fridge for at least 5 hours.
While the cream base chills, make the swirl by adding the mango and cane sugar to a small pot. Cook on low heat and constantly stir as the fruit softens.
Once the fruit no can no longer maintain its shape, use an immersion blender to puree it until it becomes a thick sauce (feel free to leave chunks if that is your cup of tea). Set aside and allow to cool.
Once completely chilled, put the mixture into your ice cream maker. Churn according to manufacturer's directions.
As the mixture becomes thicker, like soft serve, start to slowly pour in about half of the mixture.
Ladle the finished ice cream into a container. Scoop the rest of the mango swirl in three sections along the top and use a bread knife to swirl it in.
Freeze a few more hours and then scoop and enjoy!
Do you have an ice cream churn to enjoy during the Summer?
