I scream for ice cream! I had too much fun making this recipe! Who doesn’t love ice cream on a hot summer’s day? I’ll tell you who…people who can’t have dairy, and people who are watching what they eat. Making ice cream is such an art…made especially difficult when you don’t have an ice cream machine. No churn ice cream is a trend that has exploded all over Pinterest this summer, and I’m diggin’ it! With my sister’s homecoming tonight, I thought it’d be nice to celebrate. Please enjoy this vegan, low sugar, low calorie dessert. Yeah, you heard me. Vegan, and 75 calories per serving. I’m not joking.
I’m not going to lie to you and say it’s as sweet as Chapman’s or your favourite brand of ice cream. It’s not, but it still tastes amazing. There’s a subtle coconutty-tropical flavour and the cold, creamy texture that you want from ice cream. Yes, it’s everything you want in a healthy dessert. There, I said it. It’s healthy.
It takes minimal effort! No churn! It took me 15 minutes to prepare this, and it took about 3-4 hours to freeze perfectly. It can be used with virtually any frozen fruit!
Ok, so let’s give y’all the deets, and compare it to a popular brand of Mango Ice Cream. I love PC brand ice cream, especially mango, but in my books, it’s an extreme indulgence I can’t afford right now. Here are the stats for store bought mango ice cream: 160 calories, 7 grams of fat, 40 mg sodium, and 19 grams of sugar per ½ cup serving. My vegan ice cream: 75 calories per ½ cup serving, 4 grams of fat, 7 mg of sodium, 8 grams of sugar. Make your own conclusions! What other flavours do you want to see? Comment below!
- 1 can of coconut milk (I used Rooster Brand)
- 3-4 cups of unsweetened frozen mango or other frozen fruit (I used Welch's Unsweetened Mango Medley)
- 2 teaspoons organic honey (non-vegan option) or pure maple syrup or agave nectar
- 1 teaspoon vanilla extract
- In a food processor or powerful blender, blend together all the ingredients until combined very well (should be pourable consistency)
- Pour mixture into small aluminum loaf pans or 1 large loaf pan and freeze for 30 minutes
- Take pans out and stir through half frozen ice cream (this will avoid iciness in the final product)
- Freeze for another 30 minutes and repeat the stirring process one more time and freeze for another 2 hours
- Taste the mixture before you put it in your loaf pans - add more honey or maple syrup for sweetness. I found 2 teaspoons to be sufficient for my tastes.
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