I love this ice cream recipe so much. It’s simple, with only a couple ingredients, and doesn’t involve tempering eggs like some ice cream recipes do. The mango sauce is also a gem, as it cuts through the richness of the ice cream, but is also versatile and can be used in yogurt, spooned over some berries, or even added to a cocktail for a tropical spin.
1 13oz can unsweetened coconut milk
1/2 cup heavy cream
1/4 cup sugar
pinch of salt
1 1/2 teaspoon vanilla extract
1 cup diced mango (fresh or frozen)
2 tablespoons lemon juice
1 tablespoon butter
1 1/2 tablespoons sugar
In a large bowl, combine all ice cream ingredients and whisk together until combined.
Pour mixture into an ice cream maker, per directions. Transfer to a freezer safe container and store in freezer.
*Note* if you do not own an ice cream maker, simply pour mixture into freezer safe container and freeze for several hours before serving.
For the mango sauce, combine all the ingredients in a small sauce pan and bring to a simmer for about 5 minutes. Allow to cool slightly and purée in a food processor. Store in an airtight container in the refrigerator for up to a week.