If everyone would taste how delicious non-dairy ice cream can be, I’m sure there would be no need to involve cows in this process. There are lots of creative, delicious versions of vegan ice creams out there on the market using a wide variety of non-dairy milks, but when you can make your own, why wouldn’t you? While an ice cream maker speeds up the process, it’s not necessary. All you need to do is stir your “custard” mixture several times during the freezing process and you’d be amazed at the results. And there are really no limits to the amazing mixtures you can create using fresh fruit, cookies, candy, jam or caramel sauce.
In this version, we use two flavors that make magic together, mango and coconut. Canned coconut cream is thick and luscious and provides the perfect base for true ice cream “feel.” Some recipes call for different thickeners, like corn starch or arrowroot; I find that they aren’t really necessary, but feel free to experiment. I served this on top of roasted and spice pineapple* and drizzled on copious amounts of Silky Caramel Sauce. To die for., really. Compassionate, decadent and cholesterol free, now THAT’S what I’m talking about!
*NOTE: To make roasted pineapple, cut pineapple into chunks and place on a baking tray lined with parchment paper. Drizzle with a couple of tablespoons of maple syrup. Sprinkle with a teaspoon of cinnamon and a pinch of cayenne. Roast at 400F for about 10 minutes.
1 cup canned coconut cream (or full fat canned coconut milk)
1/2 cup real maple syrup
Juice from one lime, about 2 tablespoons
Pinch of salt
Place all ingredients in a blender and puree until smooth. Pour into a freezer-safe container and chill for about 30 minutes to an hour then follow instructions for your ice cream maker. Alternatively, if you don’t have an ice cream maker, after placing the container with the liquid mixture in the freezer, stir it every 45 minutes or so, for about 3 hours. After 3 hours, the ice cream will be like soft serve. It will continue to harden if left in freezer, so leave at room temperature before serving.