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Monday, May 9, 2011
Mango chocolate chip Ice cream, it's dairy-free!
As the weather starts to heat up ,it always tempting to grab a cool treat. Stock up the refrigerator with such nutritious fruity home made ice cream which make best thirst quenching snacks. The best part about a home made ice cream is you control every ingredient that goes in the recipe , use your favorite fruit of the season , a better healthier substitute to sugar,raw eggs and heavy cream.
Thanks to Rachel's ingenious ideas in the ice dream cookbook , i've been trying new flavors with same base recipe that uses coconut milk and healthier sweeteners. The sweet ripe mangoes give a simply divine touch to the ice cream. The chunky dark chocolate chips are magnificent compliment to the sweetness of mangoes.
Recipe : Dairy free Mango Ice cream ,inspired by Rachel Albert-Matesz's Ice Dream Cookbook.. Find my review here.
Yields 1 3/4 cup
one 14 ounce can Coconut milk(preservative free,I use Thai Kitchen brand)
2 medium ripe mangoes, peeled ,seeded and chopped
1/2 cup dark chocolate chips
1/4 cup honey,agave nectar or 1/3 cup maple syrup
1/3 cup cool or cold filtered water
2 teaspoon unflavored gelatin or 3/4 teaspoon agar agar powder (not the flakes)
pinch of salt
Sliced Mangoes for garnish
1.Warm the water in small sauce pan.Sprinkle the gelatin or agar-agar,do no stir,let dissolved completely 4-5 minutes.Turn off the heat.
2.Process the mangoes in a food processor or vitamix along with the coconut milk,sweetener(honey or agave),salt,the gelatin or agar-agar mixture and blend again until well combined and smooth.
3-Pour into one or more wide-mouthed jars. Cover and refrigerate for at least 6 hours before churning.
4-Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer’s instructions.Mix in the chocolate chips.
5-Serve immediately or spoon into several 8-to 16-ounce freezer safe containers. Cover and freeze for 3 or more hours for a firmer texture.
6-Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.Garnish with fresh mango slices
Without the Ice cream machine method
After the step 2,transfer the Ice Cream mixture in to a freezer proof container,preferably air tight.Freeze for about an hour,then get the container out and whisk the mixture using a spatula or hand held whisk or electric whisk to break the ice crystals forming over the edges of the container.Freeze and whisk again after 30-40 minutes ,repeat this for about 6 hours until the mixture is almost frozen.Serve immediately or freeze.Do as in step 6 to serve.