in Dessert Recipes

Strawberry-Mango-Coconut Ice Cream

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Ingredients for 2 servings:

  • 200 g mango(s) (frozen)
  • 200 g strawberries (frozen)
  • 100 ml coconut milk, creamy
  • 100 ml milk (rice milk)
  • ½ tsp guar gum

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegan ice cream, not too sweet

Thaw the frozen fruit until the liquid settles. Pour the coconut milk and rice milk into a tall container, add the guar gum, and quickly whisk until creamy. Then stir in the fruit and the liquid and pour into an ice cream maker. Let it churn for 30 minutes and enjoy immediately. The ice cream can also be stored, but the consistency will be harder.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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