No Churn Mango Ice Cream (Coconut Milk Version)
The juicy, tropical mango works perfectly with the sweet, fruity heat of the habanero pepper. Prep time does not include 3+ hours to freeze. Prep time: 10 mins Serves: 12
Prep Time10 mins
Total Time10 mins
- 2 14- ounce cans coconut cream OR full fat coconut milk. See Note 1
- 16 oz pitted dates soak in warm water and drain if dried
- 3-4 fresh mango See Note 2
- 1 lime zest and juice
- 1 tsp Tabasco Habanero Sauce
Zest half the lime, set aside. Juice lime, set aside.
Take the cans of coconut cream or milk you chilled overnight out of the refrigerator and set aside.
Place 2 diced mangoes, lime juice and teaspoon of Tabasco Habanero Sauce in a food processor and puree. Set aside. Dice other 2 mangoes, set aside.
Add the moist, pitted dates to your food processor and pulse adding hot water a little at a time until it forms a thick paste. Set aside.
Pour the solidified coconut cream into a mixer, saving the water to drink or other use, and whip until creamy and smooth for 2 minutes.
Add the date paste and whip until fully incorporated. Carefully fold in the mango puree, diced mango and lime zest.
Transfer to a parchment-lined freezer-safe container (I used a meatloaf pan) and cover loosely with plastic wrap, then foil to help freeze. A few hours will make a firm, chilled, mousse-like ice cream. Freezing overnight makes for a firmer ice cream.
Set out for at least 20 minutes prior to scooping. Will keep in the freezer for up to one week, if it lasts that long.
- Chill coconut cream or coconut milk (full fat version) in the refrigerator for 4 hours, but best overnight.
- Two (2) fresh mangoes will be pureed and one (1) mango will be diced to add in the ice cream mixture. 1 other can be chopped for topping ice cream (3-4 mangoes total depending on size).
Calories: 189kcal | Carbohydrates: 16.5g | Protein: 2.1g | Fat: 14.5g | Saturated Fat: 12.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.7g | Sodium: 13.6mg | Fiber: 1.6g | Sugar: 13.4g