Scoops of healthier Dairy Free Mango Coconut Ice Cream in white bowls.

Simple Sundays | Dairy Free Mango Coconut Ice Cream

You don’t need cream and eggs to make ice cream! This Dairy Free Mango Coconut Ice Cream gets its creaminess from coconut cream, so you can get churning in no time.

Scoops of healthier Dairy Free Mango Coconut Ice Cream in white bowls.
Simple Sundays | Dairy Free Mango Coconut Ice Cream

You don’t need cream and eggs to make ice cream! This Dairy Free Mango Coconut Ice Cream gets its creaminess from coconut cream, so you can get churning in no time.

Scoops of healthier Dairy Free Mango Coconut Ice Cream in white bowls.

Disclosure: This post was originally part of a collaboration with SheKnows. Sponsored posts such as these help behind the scenes at Kitchen Confidante. Thank you so much for supporting brands that matter to me and making my blog a part of your day!

We were running up and down the stairs, packing their bags for their performance. “Here you go, buddy,” I handed him the white linen square. “What’s that?” my son paused and eyed it suspiciously. “Is that a tissue?”

“It’s a handkerchief. You said you needed one for your costume for the play?” I looked at his furrowed brows and realized: my son has never seen a handkerchief before.

And I felt SO old.

The conversation on the stairs could not be more amusing:

“It’s what people used to use before disposable tissues.”
“Like blow their nose into it?”
“Exactly!”
“Then what? You throw it away?”
“No you bring it home and wash it and reuse it.”
“Ew. That’s gross!”
“Right. So when you lend someone a handkerchief, usually you let them keep it.”
“Eeew!”

This conversation could have probably gone on forever, but it was time to go to drama camp.

Fresh mangoes cut into sections.

I think of my grandmother when I think of handkerchiefs. She always had one in her purse, and they always smelled faintly of Chanel No. 5. If you needed a hanky, she would be ready, and the light fragrance would be so soothing.

When I would visit her in the Philippines, she would automatically hand me a hanky to cover my nose if we were driving across a dusty stretch of road, and my aunts always sent pretty packages of handkerchiefs so I would never run out when I packed my backpack for school.

Those were the visits when I would eat my fill of mango anything, whether it was freshly sliced, or between layers of light cakes, or scoops of ice cream. Mango ice cream was my favorite whenever I would visit the Philippines – there’s nothing more refreshing!

Scooping fresh homemade Dairy Free Mango Coconut Ice Cream out of a loaf pan where it was frozen.

How to Make Dairy Free Mango Coconut Ice Cream

I was craving some mango ice cream but didn’t want to bother with stirring a custard over the stove – sometimes you just want to fast forward to the good stuff! So I called in the coconut cream – it’s like a built in custard, without the cream and eggs.

With a whir of the blender, fresh mangoes and coconut cream became the base for my ice cream, and I was churning in no time. Each scoop was tangy and sweet, and oh so creamy.

Find the recipe below for Dairy Free Mango Coconut Ice Cream or check it out on SheKnows.com along with more Cool Summer Treats

Disclosure: This post was originally part of a collaboration with SheKnows. Sponsored posts such as these help behind the scenes at Kitchen Confidante. Thank you so much for supporting brands that matter to me and making my blog a part of your day!

More Mango Recipes

Honey Mustard Citrus Chicken with Mango Chutney
Carrot Mango and Kiwi Smoothie
Simple Sundays | Sparkling Mango Sorbet Floats
Simple Sundays | Mango Ginger Sorbet

More Dairy Free Treats

Almond Butter Oatmeal Cookies (Gluten Free, Dairy Free)
Baked Churro Ice Cream Sandwiches (Non-Dairy)
Strawberry Shortcake (Vegan)
Blueberry Almond Butter Muffins (Vegan)

Dairy Free Mango Coconut Ice Cream

You don't need cream and eggs to make ice cream! This Dairy Free Mango Coconut Ice Cream gets its creaminess from delicious coconut cream.
Course Dessert
Cuisine American, Filipino
Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 1 day 5 hours
Servings 1 quart
Calories 589kcal

Ingredients

  • 2 large ripe mangoes
  • 1/2 cup honey
  • 3 tablespoons lime juice
  • 1 14-oz can coconut cream

Instructions

  • Prepare the bowl of an ice cream maker by chilling in the freezer for at least 24 hours.
  • Cut the mangoes on either side of the pit lengthwise. Discard pits. Scrape the mango pulp with a spoon into a blender and purée. You should have about 1 1/4 cups of mango puree.
  • Add the honey and lime juice and puree until smooth.
  • In a large bowl, whisk together the mango purée and the coconut cream. Cover with plastic wrap and refrigerate until very cold — about 4 hours or overnight.
  • When the cream is chilled, transfer to an ice cream maker and churn for about 10-15 minutes until thick and at your desired consistency. Transfer to a loaf pan or similar container, lay a piece of parchment paper on top of the ice cream and chill in the freezer for at least 1 hour before scooping and serving.

Nutrition

Calories: 589kcal | Carbohydrates: 155g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 176mg | Fiber: 1g | Sugar: 140g | Vitamin C: 14mg | Calcium: 10mg | Iron: 1mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

Recipe Rating




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  1. Rebecca+{foodie+with+family}

    My dad always carries hankies, too! I think it’s definitely a generational thing! This mango ice cream, though, this is for EVERYONE! I bet this makes a fabulous summer treat!

    Reply
  2. Liz

    I think my children think I grew up in the prehistoric era—no cable TV, no cell phones, no computers! Love the memories of your grandmother—the aroma of warm spices remind me of mine :) 
    P.S. Such an easy, scrumptious ice cream!

    Reply
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