Ingredients
Scale
- 4 cups frozen mango
- 3/4 cup coconut cream
- 1 cup full-fat coconut milk
- 2 tsp turmeric
- 1/2 tsp black pepper (optional, omit for AIP)
Instructions
- Using a high-speed blender, blend all of the ingredients on med/low speed until combined.
- Once combined and not chunky, add to a glass Tupperware or parchment lined loaf pan and place in the freezer for at least 1-2 hours (see notes for freezing longer).
- Use an ice-cream scoop to add to a bowl, or serve in a compliant ice cream cone (see above) and enjoy!
Notes
TIP: This ice-cream freezes solid if you keep in the freezer for multiple days. I shot these photos about an hour after making it and freezing it, so the consistency will vary by how long you’ve had it in the freezer! 🙂 I like leave it out on the counter for 10-20 minutes or so to melt a bit to make it easier to scoop/eat!
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 5
- Cook Time: 60
- Category: Dessert
- Method: Freezer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 201
- Fat: 8.5g
- Carbohydrates: 17.5g
- Fiber: 1.8g
- Protein: 2g
Keywords: Ice cream