Vegan mango and honey ice cream
Who says you need an ice cream maker to make homemade ice cream?! I’m very happy to share this recipe for vegan mango and raw honey ice cream that is as easy as it is refreshing, and can be made using a blender or food processor only! The summer heat is hot, hot, hot and I cannot lie to you, I crave cool, sweet treats like ice cream or sorbet to bring my temperature down. In moderation, that is not a problem. But the frequency of my cravings are problematic! Many store bought ice creams or sorbets are high in sugar or additives. When you make your own, you can control exactly what goes in. This recipe calls for just one mango, coconut yogurt, raw honey, vanilla, and a pinch of salt. Count me in!
You have to let it sit in the freezer overnight but the hands on work is quick and very simple. Give it a shot the next time you are jonesing for something cold and delicious that’s low in sugar but big on taste!
Ingredients: 1 ripe mango, peeled and diced 1 16 oz. tub of Anita’s creamline coconut yogurt 4-6 Tbsp raw unfiltered honey 1 tsp vanilla bean paste Pinch of salt
Directions: Put mango, yogurt, 2 heaping Tbsp of honey and salt in a blender. Blend until smooth. Place in a large freezer bag and lay flat in the freezer overnight. The next day, remove from freezer and break into chunks back into the heavy duty blender or food processor. Blend or pulse until creamy. Add vanilla and 2 more Tbsp of honey. Blend more and taste. Add more honey if necessary and blend until creamy once again. Place into a freezer safe dish, cover, and freeze until ready to eat! Allow to thaw about 10-15 minutes before serving. Enjoy!