I made this Blueberry Mango Ice Cream in my cooking class. It was the first time I made ice cream without having to temper eggs.
You can either use coconut cream or coconut milk for this recipe, but if you use coconut milk you have to refrigerate it over night and only use the thick cream off the top. That’s why you’d need two cans. If you use the coconut cream you don’t have to do that and one can should be enough.
So, a 5-6 oz can of cream will yield approximately the same amount as 2, 14 oz can of coconut milk.
Make sure you’ve put your freezer bowl in the freezer overnight. If you shake it it’s ready when you can’t hear any liquid, I’d say a minimum of 15 hours.
2 14 oz cans of coconut milk or 1 5-6 oz can of coconut cream
1 heaping cup of blueberries
1 mango, pitted and diced or 1 cup of frozen mango chunks, thawed
6-7 fresh mint leaves
1 1/2 tablespoons cornstarch
1/3 cup can sugar
Juice from 1 lime
Pinch of sea salt
In a blender combine all the ingredients and purée until smooth. Pour into the ice cream maker and churn according to manufacturer’s instructions. When done transfer to a freezer safe container and freeze for 2 hours, or until it firms up. Serve Yum Yum!