Mango Ice-cream – Vegan, creamy and the favorite!

I love an ice cream a lot, after meals or even before – basically there’s never a good time to have an ice cream! You can always find ice creams with different kinds of flavors in my freeze. Most of the time, I make at home by using seasonal fruits and rarely I buy from stores as most of good quality store bought ice creams have eggs and eggless ice creams have many chemicals ingredients, so I would prefer to avoid it. Mango season is full on swing now, so I’m ready to share my mango ice cream version that is eggless and dairy free, perfect vegan treat for summer.

Ingredients:

• 2 cups Mango Puree/Pulp

• 1 cup Thick Coconut Cream

• ½ cup Soaked Cashew

• ½ cup Sugar

• ¼ tsp Turmeric Powder

• 1 ½ cup Full Fat Coconut Milk or Full Fat Dairy Free Milk

• 2-3 tbsp Arrowroot Powder

• Few Strands of Saffron/Kesar

Method:

1. In a big pan add ¼ cup of milk, then add arrowroot powder and turmeric and mix it very well, make sure there is no lumps.

2. Add saffron, sugar, remaining milk, thick coconut cream and cook it till bring into the boiling point. Switch of the flame and keep aside.

3. Now blend cashew nuts and make smooth fine paste using 2-3 tbsp water.

4. In a big mixer/blender jar add mango puree, cashew paste, the prepared milk mixture (warm but not hot) and churn it for 5 minutes on low to medium pulse.

5. Remove the mango mixture into the plastic container or you can use loaf pan, cover it and place it into the freeze for 2-3 hour, then churn it again into the mixer jar about 7-8mins, remove it into the same container, cover it and freeze it for 7-8 hours till it becomes hard.

6. Vegan Mango Ice Cream is ready, serve it chilled and enjoy this summer seasonal fruit treat.

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An engineer with love for baking, food and art!

Seattle, WA
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