The other night Kevin ordered $27 (HOW ON EARTH!?) worth of ice cream from Uber Eats and then fell asleep and didn’t wake up to accept his delivery. Can we talk about a tragedy people! I had planned a night out with my girlfriends and he was going to stay home and apparently wanted to entertain himself with…mountains of ice cream. I don’t think he would have confessed to this happening had our door man not told me about it that night when I got home. Caught him red handed!!
The great big ice cream bug strikes a few times a year in our house and ice cream becomes the only thing that sounds good to us. Once you have it once or twice….it’s hard to get it out of your head. In these times of crisis, we’ll get Jenni’s ice cream for dinner. And if there’s ever a question of what we should have for dessert…ice cream is usually the answer too. Which brings me to this coconut mango ice cream. It’s got just the right amount of sweet creamy mango ice creaminess to trick you into thinking you are eating something much more indulgent than it truly is. There will be more decadent ice cream recipes with chocolate and chunks, but this one is meant to be cool and refreshing.
This recipe is made up of mostly just the good stuff. Let’s see….there are mangoes, mangoes, more mangoes, coconut milk, shredded coconut, and some organic maple syrup. How’s that for simple and easy!? And you don’t even need an ice creamer maker to throw it together. This ice cream is best straight out of the blender or if it sits for about 45 minutes in your freezer prior to scooping. This will give it a firmer texture and also allow you to get really hungry prior to tasting it. If you end up freezing it for a longer period of time, allow it to sit on your counter for about 15-20 minutes before you scoop.
Let’s get started.
Step 1: It takes two to mango. If you are using fresh mango…cut them up into small chunks and lay them out flat in a large ziplock bag in your freezer. This will help to keep them from sticking together. Freeze for 2-3 hours. As your mango freezes, open your canned coconut and put it in the fridge. If you’re using prepackaged frozen mango move on to step 2.
Step 2: Blend. Combine coconut milk, frozen mango, shredded coconut, and maple syrup in the blender. Blend to combine. You will have to stop your blender a few times to push the frozen mango down. This usually takes 3-5 minutes of blending and pushing down.
Step 3: Keep it cold. If you are looking for the ice cream to be a little firmer, scoop it into a large Tupperware or loaf pan and cover in the freezer for 45 minutes. Scoop and enjoy!
Scoop There It Is {quick coconut mango ice cream}
Ingredients
- 4 cups frozen mangos
- 1 can full fat coconut milk
- 2 tablespoons organic maple syrup
- 4 tablespoons shredded coconut
Instructions
- If you are using fresh mango...cut them up into small chunks and lay them out flat in a large ziplock bag in your freezer. This will help to keep them from sticking together. Freeze for 2 hours. As your mango freezes, open your canned coconut and put it in the fridge. If you're using prepackaged frozen mango move on to step 2.
- Blend. Combine coconut milk, frozen mango, shredded coconut, and maple syrup in the blender. Blend to combine. You will have to stop your blender a few times to push the frozen mango down. This usually takes 3-5 minutes of blending and pushing down.
- Keep it cold. If you are looking for the ice cream to be a little firmer, scoop it into a large Tupperware or loaf pan and cover in the freezer for 45 minutes. Scoop and enjoy!
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