Hi everyone!!! Ok I’m back at some recipe testing and back to my “zenplicity” roots. I try to keep things simple and wholesome. Easy to make but a wide variety of flavor of your tongue. 5 ingrediaant or less, easy to make, but will become a stable in your plant based whole foods recipe book.
Anyone that has ever eaten dinner with me, knows that I normally skip dessert. I don’t have much of a sweet tooth, but during the summer months, I like a sweet treat to cool down with sometimes. While there are tons of vegan ice cream options out there, it’s easy to make your own and it won’t have those long crazy worded additives in it.
Mango Coconut Ice Cream
can of full fat coconut milk
bag of frozen organic mango chunks from Trader Joes
Yes!! that’s it…now if you want to get all fancy, you could top it with shaved coconut, or pistachios, I have even thrown grapefruit juice into the mix….and a friend of mine (definitely not me!) even put rum into this mixture. All turned out great!
Directions (silly to even have these):
1. put everything (whole bag of chunks and whole can of milk) into blender and blend. Add water to thin if needed. If you would like it sweeter, add full leaf stevia or agave to it, but it should be pretty sweet already.