This is a recipe post I originally wrote for the Capezio Blog last summer. Now that warmer weather is (hopefully) on its way, I thought it was time to share it on GracieCarroll.com. Mainly because I regularly use my own recipe section as a reference for my favourite recipes. My mind has proven itself to be incapable of remembering measurements for anything, no matter how many times I make something over and over. If you love ice cream but don’t love dairy, this recipe is for you. The beautiful, tropical ice cream is easy to make and you do not need an ice cream maker to make it! Keep reading to find out how you can make your own Vegan Mango Coconut Ice Cream at home:

Growing up, sweets and desserts were never very prominent in our household. I guess you could say I come from a savoury-toothed family. If we were treated to a dessert at home, we would have one small scoop of vanilla Haagendaas ice cream each, and my brother and I just thought it was the best thing ever.

Even now, as a grown woman, my dessert of choice is a small scoop of ice cream or gelato, and most often vanilla. However, now that I am older and conscious about the health aspects of what I eat, I try to avoid dairy products as much as possible.

I discovered this recipe through Foodista, and I love it because it’s vegan, gluten-free and super easy to make. Who knew making ice cream could be comparable to making a morning smoothie? It also involves my second favourite ice cream flavour: Mango! I tweaked the recipe to make it my own by replacing the Triple Sec with Disaronno, hope you enjoy!

Ingredients:

- 3 small mangoes
- 3/4 cup full fat coconut milk
- 1 tbsp Drambuie Liqueur
- 2-3 tbsp honey (to taste)
- pinch of salt
- optional: you can add a pinch of cinnamon or ginger but I find these flavours are added for you from the Drambuie.

Directions:

1. Cut the mangoes, removing the seed and skin. Add to a good blender or food processor with all other ingredients except for the honey, and blend until smooth.

2. Once blended, add the honey one tablespoon at a time until you’ve reached your desired sweetness. This will vary depending on how ripe and sweet your mangoes are.

3. Pour the mixer into a stainless steel bowl, or a freezer safe container. Set a timer for 45 minutes and stir every 45 minutes for 3 hours. Be sure to scrape down the sides and whisk to combine each time you stir.

*Note: be sure not to skip on the alcohol, this is what keeps the ice cream from freezing into a hard block. If serving a day or two later, let it sit out for approximately 5 minutes to make it easier to scoop out, then dig in!

Enjoy!

xo

The post {Recipe} Vegan Mango Coconut Ice Cream! appeared first on Gracie Carroll.