Mango Coconut Ice Cream
Are you looking for a simple, refreshing summer treat that the whole family will love? Then look no further than my Mango Coconut Ice Cream recipe!
The inspiration for this recipe came from an over-supply of fresh mangoes! (Thank you local farmers markets for delivering the goods once again!) combined with some seriously hot days over summer and a craving for some delicious Ice Cream which wasn’t filled with added nasties.
As always I like to create and share recipes with my readers that are not only healthy but that are simple to make! I’m all about the fuss-free nutrition and this little beauty is packed full of goodness and tastes just like summer! Enjoy!
Mango Coconut Ice cream
1 tin Coconut Cream
1-2 Mangoes, cut into chunks
1/2 cup Rice Malt Syrup
1 tsp Vanilla Bean Paste
Place all ingredients into a blender and blend together until smooth and creamy. Place mix into popsicle moulds (if you don’t have any, you can always use a takeaway container and scoop the ice cream out into individual serves). Place into the freezer for 4-8 hours or overnight.
There are so many versions of Mango Coconut Ice Cream out there, but I particularly like this one by Nourished Kitchen who use very similar ingredients but has added some kefir to the recipe for an added gut-healing kick! I will definitely be giving that a go next time!
Did you or your kiddies like this recipe? I’d love to hear your thoughts in the comments below!