Coconut Mango Ice Cream
This coconut mango ice cream is a vegan dream come true! The base is made with velvety coconut milk instead of dairy, making every spoonful light yet creamy. Swirled with sweet mango jam, one bite of this Thai-style coconut mango ice cream transports me right to the beaches of Thailand.
Equipment
- 1 ice cream maker or a blender
Ingredients
For the base or coconut ice cream
- 1,000 mL coconut milk I used the ArroyD brand.
- 3/4 cup sugar
- 1/4 tsp salt
- 1 TBSP corn starch
- 1 tsp vanilla
For the mango syrup or mango jam
- 1 cup mango pulp
- 1/4 cup sugar
Instructions
Make the mango syrup or mango jam
- Combine sugar and mango pulp. Cook the mixture using medium heat until thicken. This should take anywhere between 4-7 minutes. If you want the syrup texture go for 4 minutes. If you want the jam texture, plan for 6-7 minutes. Let it cool down and it will get even more thicken. Store the syrup or jam in airtight container and refrigerate up to a month.
Method 1: Making the coconut ice cream using the ice cream machine.
- Combine coconut milk, sugar, salt, cornstarch, and vanilla together. Stir until sugar is dissolved.
- Use medium heat to cook your ice-cream. Stir consistently for about 15 minutes. Notice that the coconut sauce is getting thicker at the back of the spoon.
- Completely cool your mixture in an ice-bath or on the counter.
- Once the mixture is completely cool, follow your ice-cream maker instructions and churn it. Use the “Ice-cream” setting. This should take about 20-25 minutes.
- Drop the mango jam at the bottoms of your ice-cream container, layer it with the coconut ice-cream. Make a swirl if you’d like. Freeze it for at least 4-6 hours or overnight and enjoy!
Method 2: Making the coconut ice cream using a blender (no ice cream machine method)
- Combine coconut milk, sugar, salt, cornstarch, and vanilla together. Stir until sugar is dissolved.
- Use medium heat to cook your ice-cream. Stir consistently for about 15 minutes. Notice that the coconut sauce is getting thicker at the back of the spoon.
- Completely cool your mixture in an ice-bath or on the counter.
- Pour the ice-cream mixture into a square or rectangle contain with the lid. Close it tightly and freeze for 4-6 hours. It doesn’t have to be fully frozen at this stage. (If you have enough ice cube tray for the mixture, pour the mixture in the ice cube trays and freeze.)
- Use a knife to cut your ice-cream. At this stage, the texture of your ice-cream is still icy.
- Blend the cubes of your ice-cream until smooth in the blender.
- Layer your mango jam with ice-cream in your ice-cream container. I prefer using the jam texture if I use this method so that I can easily separate the mango and coconut parts.
- Freeze the ice-cream another 6 hours or overnight and enjoy!
Video
@stickyricethaikitchen Coconut Mango Ice Cream Ingredients ⬇️ For the base or coconut ice cream 1,000 mL coconut milk I used the ArroyD brand. ¾ cup sugar ¼ tsp salt 1 TBSP corn starch 1 tsp vanilla For the mango syrup or mango jam 1 cup mango pulp ¼ cup sugar Full video on how to make coconut icecream using a blender along with other tips : www.stickyricethaikitchen.com #icecream#homemadeicecream#summer2024#summertime#springtime#mangostickyrice#tropicalfruit#thaifood#dessert#homemadedesserts
♬ Theme From A Summer Place - Percy Faith
Notes
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