Pineapple and Mango Make a Creamy Vegan Ice Cream
Vegan Ice Cream(originally released as Vice Cream) should be on the shelf of every vegan or anyone who loves ice cream but is trying to eliminate dairy. The use of mangoes in this recipe is brilliant as their rich flavor adds to the body of the dessert – not to mention a very pretty color. For the coconut milk, author Jeff Rogers recommends fresh but I have had much success using 100% full-fat canned coconut milk. Make sure to also check out the Chocoholic Delight to satisfy your chocolate cravings.
Recipes reprinted with permission from Vegan Ice Cream: Over 90 Sinfully Delicious Dairy-Free Delights by Jeff Rogers, copyright © 2004, 2014. Published by Ten Speed Press. Photographs copyright © 2014 by Clare Barboza
Another lovely tropical flavor, this pineapple mango ice cream combination calls to mind a cheery mango piña colada. Bright-tasting, juicy mangoes and pineapple are cradled by the creamy flavor of coconut milk. This ice cream is a beautiful vibrant gold. All that’s missing is the tiny paper umbrella.
- 2 large organic mangoes, peeled and pitted
- 1 organic pineapple, skinned and cut into 1-inch chunks
- 1 cup fresh coconut milk
- 1⁄2 cup raw organic agave nectar
- Run the mangoes through a juicer to make 11/4 cups juice. Run the pineapple through a juicer to make 1¼ cups juice.
- Combine the mango juice, pineapple juice, coconut milk, and agave nectar in a blender. Blend on high until silky smooth, at least 1 minute.
- Place the blender in the freezer for 40 minutes to 1 hour or in the refrigerator for at least 1 hour or up to overnight, until well chilled. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Serve immediately or transfer to airtight containers and store in the freezer until ready to serve.