No-churn mango and coconut ice cream
Serves 10 | prep 10 mins | total time
No-churn mango and coconut ice cream
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Serves 10 | prep 10 mins | total time
Rate
Nutritional information (per serving)
Calories
328Kcal
Fat
27gr
Saturates
17gr
Carbs
18gr
Sugars
18gr
Fibre
2gr
Protein
3gr
Salt
0.1gr
Ingredients
- 50g desiccated coconut
- 400ml double cream
- 250ml condensed milk
- 200ml mango pulp from a 425g tin
- 1 tbsp icing sugar
- ¼ tsp ground cardamom seeds (from 3 pods)
Step by step
Get ahead
Make up to a month ahead; freeze.
- Put the desiccated coconut in a heatproof bowl and cover with boiling water. Cover the bowl and set aside for 30 minutes for the coconut to soften. Drain through a fine sieve, pressing the coconut with the back of a spoon, then set the softened coconut aside; discard the liquid.
- Pour the double cream and condensed milk into a mixing bowl and, using an electric whisk, whisk for 2-3 minutes or until thick.
- Stir in the mango pulp, icing sugar, softened coconut and ground cardamom.
- Transfer to a 2-litre, lidded plastic box and freeze for 6-8 hours or overnight.
- An hour before serving, take out of the freezer and transfer to the fridge; scoop into chilled bowls and serve immediately.
Using tinned mango gives this ice cream its rich flavour. Leftover pulp is delicious to use in smoothies and it freezes well.
