Ingredients
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For the Coconut Milk Base:
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1 can (14 oz) full-fat coconut milk (preferably BPA-free)
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1/2 cup unsweetened shredded coconut flakes
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2 tbsp arrowroot powder
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1/4 tsp salt
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For the Filling:
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1 ripe mango, peeled and diced
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1/2 cup frozen pineapple chunks
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1/2 cup frozen passion fruit puree
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2 tbsp maple syrup
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1 tsp vanilla extract
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1/4 tsp ground cardamom
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1/4 tsp ground nutmeg
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1/4 tsp sea salt
Directions
Sub_title: Inspired by Thai and Indian Flavors, This Delightful Dessert Embodies the Freshness of Summer!
Description: A vibrant and creamy vegan ice cream made without dairy, eggs, gluten, refined sugar, or nuts! It’s packed with tropical fruits like mango, pineapple, and passionfruit, as well as traditional spices like cardamom and saffron, giving you a taste of paradise in every bite!
Ingredients:
For the Coconut Milk Base:
1 can (14 oz) full-fat coconut milk (preferably BPA-free)
1/2 cup unsweetened shredded coconut flakes
2 tbsp arrowroot powder
1/4 tsp salt
For the Filling:
1 ripe mango, peeled and diced
1/2 cup frozen pineapple chunks
1/2 cup frozen passion fruit puree
2 tbsp maple syrup
1 tsp vanilla extract
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
1/4 tsp sea salt
Instructions:
1. Prepare the base: Add all the ingredients to a high-speed blender and process until smooth and creamy. Transfer to an airtight container and freeze for at least 1 hour.
2. Make the filling: Combine the diced mango, frozen pineapple, frozen passion fruit puree, maple syrup, vanilla extract, ground cardamom, ground nutmeg, and sea salt in a food processor or high-speed blender. Process until smooth and creamy. Set aside.
3. Assemble the ice cream: Scoop out about half of the frozen coconut milk base into your food processor or high-speed blender. Blend until smooth and creamy. Gradually add in the remaining coconut milk base while processing continuously. Stir in the mango filling.
4. Pour the mixture back into the airtight container and place it in the freezer for another 1-2 hours or until firm.
Difficulty Level: Easy
Servings: 4-6
Note: You can adjust the sweetness level by adding more or less maple syrup according to your preference. Also, feel free to experiment with other tropical fruits like papaya, guava, or even banana!
Steps
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1
Done
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Prepare the base: Add all the ingredients to a high-speed blender and process until smooth and creamy. Transfer to an airtight container and freeze for at least 1 hour. |
|
2
Done
|
Make the filling: Combine the diced mango, frozen pineapple, frozen passion fruit puree, maple syrup, vanilla extract, ground cardamom, ground nutmeg, and sea salt in a food processor or high-speed blender. Process until smooth and creamy. Set aside. |
|
3
Done
|
Assemble the ice cream: Scoop out about half of the frozen coconut milk base into your food processor or high-speed blender. Blend until smooth and creamy. Gradually add in the remaining coconut milk base while processing continuously. Stir in the mango filling. |
|
4
Done
|
Pour the mixture back into the airtight container and place it in the freezer for another 1-2 hours or until firm. Difficulty Level: Easy Note: You can adjust the sweetness level by adding more or less maple syrup according to your preference. Also, feel free to experiment with other tropical fruits like papaya, guava, or even banana! |
