Mango Coconut Ice Cream (Vegan)

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.
- Ready In:
- 24hrs 30mins
- Serves:
- Units:
Nutrition Information
6
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ingredients
- 3 cups coconut milk
- 1 cup sugar
- 2 mangoes
- 2 tablespoons lime juice
- 2 tablespoons cornstarch or 2 tablespoons arrowroot
directions
- 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.
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RECIPE MADE WITH LOVE BY
@Enjolinfam
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@Enjolinfam
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"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."
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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.
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