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Coconut Ice Cream with Lime and Mango

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This no-churn coconut ice cream with lime and mango is vegan, gluten-free and contains no added sugar – guaranteeing it will be a hit in a mixed-diet crowd.

Ingredients

Scale
  • 1 (13.5 oz./400 ml) can full-fat coconut milk, shaken
  • 1/4 cup (80 g) maple syrup
  • 1 1/2 Tbsp. finely grated lemon zest
  • 3 Tbsp. freshly squeezed lime juice (from 2 limes), or to taste
  • Pinch of kosher salt
  • 1/2 cup large unsweetened coconut flakes (optional)
  • 1 ripe mango, peeled, pitted and diced

Instructions

  1. Whisk together the coconut milk, maple syrup, lime zest and juice, and salt in a medium bowl. If the mixture doesn’t smooth out by whisking, use a blender to force it into submission.
  2. Fold in half of your diced mango.
  3. Divide the mixture evenly among the wells of two standard ice cube trays. Freeze until solid, about 4 hours. Once solid, pop your cubes into a resealable bag to keep them free of flavors from their neighbors in your freezer.
  4. When you’re ready to serve the ice cream, toast the coconut flakes in a skillet over medium heat until they’re golden brown at the edges, shaking frequently to keep them from burning, about 5-8 minutes.
  5. In a food processor, pulse the frozen cubes until coarsely chopped, then process until the mixture is smooth and looks like soft serve, stopping the scrape down the edges of the bowl as needed. If the mixture isn’t getting smooth in a matter of minutes, let it stand for a few minutes to defrost slightly, then process again.
  6. Scoop the ice cream into bowls and top with toasted coconut and the remaining half of your diced mango. Serve immediately.

Notes

  • Ice cream cubes can be made up to 1 week in advance.
  • The key to flavorful frozen fruit is to macerate it first. Dice a raw mango and let the chunks sit in sugar for about 30 minutes, gently stirring to evenly coat the fruit with syrup and juice.
  • Store leftover ice cream in an airtight container for up to 1 week. Let it sit at room temperature for about 10 minutes, then process again before serving.

Keywords: No churn ice cream, dairy-free ice cream, vegan ice cream

Find it online: https://blushbaking.com/coconut-ice-cream-with-lime-and-mango/