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Mango Coconut Milk Ice Cream

Do you make ice cream at home? I have been making ice cream for quite a while now. Ice cream has to be frozen and creamy, and of course should be sweet and tasty too. We find most store bought ice creams to be too sweet, while also containing a big list of known and unknown ingredients. So when you make it at home you can control all the ingredients. Making it creamy is the only tricky part. If you directly freeze the ice cream mix, it is just going to freeze into a big chuck of ice and not ice cream. The trick is to not let the mixture form into big chunks, but to let it freeze into tiny frozen crystals making it creamy even after it freezes. This can be achieved in different ways, stirring the mixture every 30 minutes or so while it is freezing so as to block the formation of big ice crystals is one way, but should have a lot of patience and time :-). Another way would be to play the zip lock ice cream game, it is a lot of fun and a lot of mess to clean up. Then there is Vitamix, in which you can make instant ice cream with a mix of frozen and chilled ingredients. I am sure there must be other methods by which people all over the world make the ice cream creamy.

Now, if you have to make your 'creamy' ice cream ahead of time and keep it frozen and still retain the 'creaminess' so that you can enjoy it, you definitely need a better plan. So I finally decided to buy an ice cream maker. The $50 price tag for the Cuisinart ice cream maker was just equivalent to buying a good brand of ice cream a few times. Easy to store, easy to clean and easy to use. The first ice cream I made in my machine is an all time family favorite - mango coconut milk ice cream. The taste was nothing new, since we have enjoyed it a lot during mango seasons in the past, the star was the the texture this time. We have reinvented our family favorite ice cream with the new ice cream machine - and this is one ice-cream we cannot have enough of no matter how many times we keep making it !!!

  • Thick coconut milk * - 1 1/2 cup
  • Fresh mango (well ripened) - 2 cups (peeled and diced into cubes)
  • Raw unpasteurized honey - 5-6 Tbs
  • Make sure to keep your ice cream maker bowl in the freezer for at least 6 -8 hours.
  • Make about 5 cups of coconut milk (recipe here) and keep it refrigerated for a few hours so that thick coconut milk (cream) separates on top. Separate it little by little carefully with a spoon. You will get about a 1 1/2 cups of thick coconut milk.
  • Add mango cubes and honey to a blender and puree well. Transfer to a bowl, add the thick coconut milk and mix well.
  • Keep refrigerated for 2-3 hours or till chilled well.
  • Add the chilled mango-coconut milk mixture to ice cream maker bowl and run it for 25-30 minutes or till desired consistency is reached. 
  • Serve immediately for a soft serve or keep frozen for a couple of hours for a 'scoop-able' consistency.
  • This can be stored in freezer in freezer proof containers for a few days. 
  • Enjoy !!

Sharing with:
Plant based pot luck party @UrbanNaturale


  1. That is delicious lovely I haven't tried mango with coconut milk, I will try this ice cream Mini.

  2. Hi Mini,
    There is nothing like homemade "nondairy" ice cream and this recipe rocks! I love mango so this recipe is right up my alley! Thank you for sharing this healthy and delicious Mango Coconut Milk Ice Cream recipe with us at that Plant-based Potluck Party. I am pinning and sharing this!


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