Does that not look like the most delicious bowl of ice cream? Yeah, I know, there’s no chocolate. I live in a world of chocolate and prefer it most often. But this ice cream is delicious and basically health food. You’ve got to make this!
I started with a couple mangoes. Then I added a little raw honey and some lime zest and lime juice. Mango and lime are a match made in heaven. Instead of dairy cream, I used a full fat coconut milk. That’s it. So easy, fresh, healthy, delicious. This ice cream is Paleo, dairy free, and void of refined sugars, but you’d never know it isn’t there and you won’t miss it. I happened to have some toasted unsweetened coconut, so I sprinkled that on the ice cream and drizzled it with a little honey. Love the texture and flavor it added!
Course, it’s good “plain”, too. The first photo is right out of the ice cream maker. The second photo is after it hardened in the freezer. Both are good! the mango flavor comes through, the lime is there and you can taste the coconut, even without the toasted coconut on top.
Coconut Mango Ice Cream, Dairy Free, Paleo, Refined Sugar Free, by Katrina, Baking and Boys!
2 mangoes, peeled and cubed
1-14 ounce can of full fat coconut milk
2 tablespoons raw honey ( a little more to taste)
zest of half a lime
juice of 2 limes
*optional topping—toasted coconut and honey
Put all the ingredients in a blender (or a food processor would work, too). Blend until smooth. Put the mixture in the bowl of a frozen, prepared ice cream maker and churn according to manufacturer’s instructions. Serve as soft-serve ice cream with toasted coconut and a drizzle of honey if desired. Put ice cream in an airtight container in the freezer.
Mmmm, you’ve got to try this!