Mango ice cream with coconut sprinkles
Serve up sunshine in a slice with this fabulous mango ice cream. Top with crispy cardamom-scented coconut, or enjoy as is – it’s delicious either way
Coconut ice cream
Serves 8
Easy
Prep:
Cook:
plus 1 hr cooling and at least 4 hrs freezing and churning
Make a creamy and refreshing vegan coconut ice cream. It can be served in cones or bowls, and is great topped with even more coconut
Skip to ingredients
- 400g can coconut milk
- 400g can coconut cream
- 150g caster sugar
- 50g liquid glucose
- 2 tsp cornflour
- shaved coconut ortoasted coconut flakes, to serve (optional)
Nutrition: Per serving
- kcal362
- fat26g
- saturates22g
- carbs29g
- sugars25g
- fibre0.2g
- protein3g
- salt0.03g
Method
step 1
Tip all of the ingredients, except the coconut flakes, into a saucepan over a low-medium heat and bring to a simmer. Cook for 1 min, then remove from the heat and leave to cool completely, about 1 hr.
step 2
Pour the cooled mixture into an ice cream machine and churn for 30 mins-1 hr, according to the manufacturer’s instructions. At this stage, it will still be soft. Scrape the churned ice cream into a freezerproof container or loaf tin and freeze for at least 4 hrs or overnight until it is firm enough to be scooped. Will keep frozen for up to three months. Serve in cones or bowls topped with shaved coconut or toasted coconut flakes, if you like.
