Coconut ice cream
Make a creamy and refreshing vegan coconut ice cream. It can be served in cones or bowls, and is great topped with even more coconut
Mango ice cream with coconut sprinkles
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 5 hrs freezing and cooling
- Easy
- Serves 8 - 10
Skip to ingredients
- 400ml double cream
- 100ml condensed milk
- 200ml mangopulp
- 2 tbsp milk powder
For the cardamom-scented coconut sprinkles
- 100g coconut flakes
- 3 tbsp maple syrup
- 10 cardamom podsseeds crushed using a pestle and mortar, pods discarded
- pinch of sea salt flakes
Nutrition: Per serving (10)
- kcal341
- fat29g
- saturates19g
- carbs17g
- sugars16g
- fibre1g
- protein3g
- salt0.1g
Method
step 1
Line a 900g loaf tin with baking parchment, leaving some overhanging to help you lift out the ice cream later. Whisk the cream and condensed milk together in a large bowl until well combined. Add the mango pulp and milk powder, then whisk until completely smooth and slightly thickened. Pour into the loaf tin and freeze for at least 5 hrs or overnight until solid. Will keep frozen for up to two months.
step 2
To make the sprinkles, heat the oven to 180C/160C fan/gas 6 and spread the coconut flakes over a baking tray lined with baking parchment. Drizzle over the maple syrup, then season with the crushed cardamom seeds and a generous pinch of sea salt flakes. Mix well using a spatula, then bake for 8 mins until golden. Leave to cool completely on the tray. Will keep in an airtight container for a week.
step 3
Take the ice cream out of the freezer 15 mins before serving. Use the baking parchment to lift it out of the tin, then invert onto a serving plate and peel away the parchment. Sprinkle over the coconut, then cut into thick slices to serve.
