Ice cream and dark chocolate are my 2 favourite desserts! Last summer I bought my first ice cream maker (very simple one – it might be louder but I don’t make ice cream often enough to justify spending $70 on an ice cream maker) and started making my own vegan ice cream. I was a bit sceptical if kids would love this mango ice cream since the taste is so coconut-y but they did! I have tried chocolate, cherry, vanilla and blueberry lemon flavours. As summer is approaching fast, I will be posting them.
However, this mango ice cream is special because it doesn’t require you to own an ice cream machine or churn it. After making and freezing the first batch, I realized because there is so much mango the recipe might work without an ice cream machine. Yep, it worked! Mango ice cream defrosts within 15 minutes and is soft and creamy.
This label is one of my “favourites”! If you have never ever read the label on your ice cream bucket you happily serve to your kids, please do ASAP. If you care about health of your children (I’m sure you do), you shouldn’t buy regular ice cream ever again. I won’t go into details on each harmful chemical ingredient but you can read about them here, here and here. Food Babe site is a great source of information for decoding many American traditional food labels.
You can buy organic ice cream but I don’t like the presence of white sugar and carrageenan in it (at least in the one I can find where I live). Plus frankly, making no churn ice cream is fun and takes 5 minutes. I also recommend Screamin Brothers or Coconut Bliss for a store bought vegan ice cream.
Carrageenan is something that has been a lot on my mind lately since I read it could cause gut cancer. It is a seaweed that might be polluted and the way it’s processed. We drink almond milk and carrageenan is used by all brands except 365 Whole Foods one. I live too far away from Whole Foods. However, I was able to find Natura almond milk without carrageenan but it’s not organic. Ugh, it’s a never ending battle and learning curve!
Update: Silk and Horizon have pledged to remove carrageenan from their products by Q2 2015.
My kids love mango! And I always have frozen mango chunks on hand for green smoothies. Mango makes my kids love green smoothies. I pay $10 for this huge bag at Costco. I highly recommend to use Thai Kitchen coconut milk as it produces creamy and smooth ice cream thanks to a guar gum. It is available organic and regular. Please also read other labels of coconut milk carefully – I have seen clean ones and ones listing bunch of chemicals in them, especially cheaper Asian brands.
- 14 oz can coconut milk, full fat (I recommend Thai Kitchen)*
- 3 - 4 cups mango chunks, frozen**
- 1/4 cup maple syrup or raw honey
- In a blender or food processor, add all ingredients and process until smooth. You might leave some larger mango pieces if you wish. Pour into any container with a lid, place in a freezer and freeze for 3 hours. To serve, let thaw on a counter for 15 - 30 minutes or so. Because this ice cream doesn't have any fillers, it takes a bit longer to defrost and become softer, especially with time. Be patient.:)
*I highly recommend to use Thai Kitchen coconut milk as it produces creamy and smooth ice cream thanks to a guar gum. It is available organic and regular. I have tried other brands with less flavourful results. Coconut cream from Trader Joe's is good too. **More mango => more fibre => softer ice cream => shorter thawing time.
Servings Per Recipe: 6
Amount Per Serving = 1/6 of the recipe:
Total Fat: 11.3 g
Cholesterol: 0.0 mg
Sodium: 35.7 mg
Total Carbs: 23.8 g
Sugars: 20.6 g
Dietary Fiber: 1.0 g
Protein: 1.6 g
WW Points+: 5