Vegan, dairy free, sugar free, guilt free. “I’ve found a couple tricks that make it scoopable and dreamy like actual ice cream. First, a high-powered blender like a Vitamix or a food processor works best. We’re blending frozen fruit with very little liquid, so you need a powerful motor. If you have a standard blender, you’ll have to add more coconut cream.”
6 cups frozen mango chunks
1 vanilla bean**
2 tablespoons- 1/2 cup cold coconut cream*
pinch of salt
Place the mango chunks in a blender or food processor.
Slice the vanilla bean lengthwise. Use the tip of the knife to scrape out the insides and add it to the blender.
Add 2 tablespoons of cold coconut cream and a pinch of salt. Blend until smooth. If it’s too difficult to blend, add more coconut cream.
Scoop out the contents of the blender into a loaf pan.
Smooth out the top with a spatula. Pop it in the freezer. After about 4 hours it should be perfectly scoopable.
Once it’s been frozen for longer, allow it to sit on the counter a few minutes before scooping.
For storing, press plastic wrap directly over the top of the ice cream to prevent ice crystals from forming.
*you can buy coconut cream or use full-fat canned coconut milk, refrigerated overnight. Open the can without shaking it and scoop the cream from the top.
**sub 3 teaspoons vanilla extract
Reprinted with permission from Danielle Rose/Suwanee Rose