It's getting warm over here! Time to make your favorite treat for a summer day: Ice Cream! Skip the sugar, and the tedious churning process (for those who don't have an Ice Cream maker).
(Check this recipe out on my food blog Michael's Test Kitchen )
Who says you need high sugar content to make ice cream? Obviously the texture is going to have to be a little different than regular ice cream, since we aren't churning it, and the sugar crystals do make a little difference. But it's worth it, especially since the only thing sweetening this ice cream recipe is the natural sugars from the mango, and a bit of added honey.
So go ahead, make it, and let me know what you think!
Step 1: Ingredients
¾ cup thawed mangoes
⅓ cup evaporated milk
Zest and juice of one lime
⅓ cup honey
12-ounce can coconut cream, chilled
1 cup heavy cream, chilled
Step 2: Blend It
Blend mangoes, evaporated milk, lime zest and juice, and honey in a blender, and set aside.
Step 3: Coconut Cream
Scoop the cream off the top of the can, discarding the liquid underneath.
Step 4: Heavy Cream
Add coconut cream with heavy cream in a medium bowl, and whip until stiff peaks form, after a couple of minutes.
Step 5: Mango Mix
Gradually add the mango mixture to the heavy cream mixture, folding in the heavy cream until completely combined.
Step 6: Freeze It
Place mixture in a freezer-safe loaf pan or other baking dish. Freeze overnight before serving.
Step 7: Enjoy!
Let sit at room temperature a bit before scooping
This is an entry in the
Frozen Treats Challenge