Mango Coconut Ice Cream: A Tropical Treat to Beat the Heat 🍨🥭🥥
As the summer heat waves roll in, there’s no better way to cool down than with a scoop of homemade Mango Coconut Ice Cream. This recipe combines the lush sweetness of mangoes with the creamy, tropical taste of coconut milk, resulting in a refreshing dessert that’s both easy to make and irresistibly delicious.
Ingredients:
- 3 cups frozen mango chunks 🥭
- 1 can (14 oz) unsweetened coconut milk (Use the canned version, not the coconut milk beverage) 🥥
- 1/4 to 1/2 cup honey (adjust to taste) 🍯
Instructions:
1. Prep Ahead:
First things first, check your ice cream machine’s instructions, as some models require that the bowl be frozen at least a day in advance. This recipe is perfect for a 1.5-quart ice cream maker, but you can easily double or triple the ingredients if you’re serving a larger crowd. ❄️
2. Stir the Coconut Milk:
Canned coconut milk often separates, so give it a good stir with a spoon until it’s evenly combined. 🥄
3. Make the Mixture:
In a blender, combine the frozen mango chunks, coconut milk, and honey. Blend until the mixture is smooth and fully integrated. Feel free to adjust the amount of honey depending on how sweet you like your ice cream. 🍯🥭
4. Churn:
Pour your mango-coconut mixture into the pre-frozen bowl of your ice cream maker. Churn according to the manufacturer’s instructions—this usually takes about 20 minutes. Once it’s reached the perfect creamy consistency, transfer the ice cream to a freezer-friendly container. 🍨⏳
5. Freeze:
Cover the container and freeze your ice cream for at least 2 hours to firm up before serving. This extra time helps achieve that classic ice cream texture we all love. ❄️🍨
Prep Time:
10 minutes
Churning Time:
20 minutes
Freezing Time:
2 hours
Total Time:
2 hours 30 minutes
Servings:
6
Whether you’re hosting a summer party or just looking to enjoy a quiet, delicious treat, this Mango Coconut Ice Cream is sure to be a hit. The vibrant flavors of mango and coconut blend seamlessly, creating a dessert that tastes like a tropical getaway in every spoonful! So, scoop up some sunshine and enjoy this delightful treat with friends and family.
Mango Coconut Ice Cream 🍨🥭🥥
- Total Time: 2 hours 30 minutes
- Yield: 6 1x
Ingredients
3 cups frozen mango chunks 🥭
1 can (14 oz) unsweetened coconut milk (the canned version, not the coconut milk beverage) 🥥
1/4 to 1/2 cup honey (or to taste) 🍯
Instructions
1️⃣ Prep ahead: Check your ice cream machine’s instructions first, as some require freezing the bowl 1 day ahead. This recipe makes enough for a 1.5 quart ice cream maker, so feel free to double or triple the ingredient quantities if needed. ❄️
2️⃣ Stir the coconut milk: You may notice that canned coconut milk appears to be separated. That’s normal. Simply stir with a spoon until evenly combined. 🥄
3️⃣ Make the mixture: Combine the frozen mango, coconut milk, and honey in a blender. Blend until evenly combined and smooth. Adjust the amount of honey to taste. 🍯🥭
4️⃣ Churn: Pour the mixture into the pre-frozen bowl of your ice cream maker, and churn according to the ice cream maker’s manufacturer instructions. Once churned and ready (mine took 20 minutes), transfer to a freezer-friendly container. 🍨⏳
5️⃣ Freeze: Cover and freeze for at least 2 hours before serving. Enjoy! ❄️🍨
- Prep Time: 10 minutes
- Churning Time: 20 minutes