Prep 30 mins
Cook 24 hrs
This is a wonderful coconut-based ice cream! I usually use half light coconut milk and half full-fat coconut milk, but you could use all of either one or the other, depending on how health-conscious you are.
- Mix 1/4 cup of the coconut milk with the 2 tablespoons of cornstarch and set aside.
- Cut and puree the mangoes.
- Combine the pureed mango, remaining coconut milk, sugar, and lime together in a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the corn starch/arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
- Set the ice cream mixture aside to cool. Freeze overnight.
This is just a comment on Nasseh's comment. Reducing the sugar is what caused the ice cream to turn out like ice. If trying again, use the full amount to correct this issue. Happy vice cream making!
Okay, so I haven't actually made this into ice cream, but it's so much like my mango cream recipe that I have to give it 5 stars. The only difference is that I use 3 T lime juice and no cornstarch/arrowroot. Mine is not as thick... but I pour it over vanilla ice cream with some chopped, fresh mango. It is DELICIOUS and people always want the recipe.
So far this is the best vegan ice cream I've tried. I made it in my ice cream maker and it came out very nice. Great flavor and very refreshing on a hot summer day. My only problem was that the cornstarch clumped up a bit and I had lots of little bits of cornstarch. Next time I will sift first.