Prep Time:Description
Two fabulously tropical ice cream recipes with toppings perfect for summer.
Ingredients
For the mango ice cream
- 2 cups canned, pureed mangoes (Alfonso if available)
- 3/4 cup granulated sugar
- Juice of 1 lime, about 3 tablespoons
- 1 cup heavy whipping cream
- 3/4 cup lowfat 2% milk
For the coconut ice cream
- 1 – 14 ounce can of cream of coconut (not coconut milk)
- 1 1/2 cups heavy whipping cream
- 1 teaspoon coconut extract
For the toppings
- Minced crystallized ginger
- Sweetened shredded coconut, toasted
- Puffed wheat cereal (like Honey Smacks)
Instructions
For the mango ice cream
- In a blender or food processor, combine mango puree or chopped fresh mangoes, sugar and lime juice. Process until combined.
- In a large bowl, combine cream and milk. Fold in mango mixture until well-combined. Chill overnight.
- Process ice cream according to ice cream maker directions. Transfer to freeze-able container and freeze for 8 hours or overnight before serving.
For the coconut ice cream
- In a large bowl, combine all ingredients and whip until combined. Refrigerate overnight.
- Process ice cream according to ice cream maker manufacturer’s directions. Transfer to freeze-able container and freeze for 8 hours or overnight before serving.
For serving
- Scoop one scoop of each ice cream into serving dishes and top with toppings as desired.
Notes
- For the best canned pureed mango, I recommend hitting an international grocery store if you can. I used an Indian brand of pureed Alfonso mango and it was super-concentrated and delicious. You can also use fresh about 3 large, fresh mangoes in season.
- Coconut ice cream recipe lightly adapted from All Recipes: www.allrecipes.com/recipe/59188/coconut-ice-cream/
Nutrition
- Serving Size: 12