Mango Kefir Ice Cream
Mango Kefir Ice Cream
Ingredients
- 2 cups mango purée, from about 3 ripe mangoes or thawed frozen mango
- 1 cup dairy-free mango kefir, full-fat works best
- 1 1/2 cups dairy-free heavy whipping cream, cold
- 14 ounces sweetened condensed coconut milk, 1 can
- 1 tablespoon lime juice, brightens the mango flavor
Instructions
- 1
If using fresh mangoes, peel and chop them. Blend the mango chunks with the lime juice in a blender or food processor until completely smooth. If using pre-made mango purée, ensure it is smooth.
⏱️ 5 min
- 2
In a large mixing bowl, combine the prepared mango purée, dairy-free mango kefir, and sweetened condensed coconut milk. Whisk these ingredients together until the mixture is uniform and well combined.
⏱️ 5 min
- 3
In a separate, chilled bowl (chilling the bowl beforehand helps the cream whip better), whip the cold dairy-free heavy whipping cream using an electric mixer on medium-high speed until stiff peaks form. Be careful not to over-whip, as it can separate.
⏱️ 5 min
- 4
Gently fold the whipped cream into the mango-kefir mixture. Do this in three separate batches, using a spatula to lightly incorporate the cream without deflating it. The goal is to keep the mixture as airy as possible.
⏱️ 5 min
- 5
Pour the finished ice cream mixture into a 9x5-inch loaf pan or a freezer-safe container. Cover the surface of the ice cream directly with plastic wrap, pressing it down to prevent any air from reaching it, which helps prevent ice crystals from forming. Place the pan in the freezer and freeze for at least 6 hours, or preferably overnight, until firm.
⏱️ 360 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Kefir Ice Cream
- 2 cups mango purée, from about 3 ripe mangoes or thawed frozen mango
- 1 cup dairy-free mango kefir, full-fat works best
- 1 1/2 cups dairy-free heavy whipping cream, cold
- 14 ounces sweetened condensed coconut milk, 1 can
- 1 tablespoon lime juice, brightens the mango flavor
Instructions
- 1
If using fresh mangoes, peel and chop them. Blend the mango chunks with the lime juice in a blender or food processor until completely smooth. If using pre-made mango purée, ensure it is smooth.
⏱️ 5 min - 2
In a large mixing bowl, combine the prepared mango purée, dairy-free mango kefir, and sweetened condensed coconut milk. Whisk these ingredients together until the mixture is uniform and well combined.
⏱️ 5 min - 3
In a separate, chilled bowl (chilling the bowl beforehand helps the cream whip better), whip the cold dairy-free heavy whipping cream using an electric mixer on medium-high speed until stiff peaks form. Be careful not to over-whip, as it can separate.
⏱️ 5 min - 4
Gently fold the whipped cream into the mango-kefir mixture. Do this in three separate batches, using a spatula to lightly incorporate the cream without deflating it. The goal is to keep the mixture as airy as possible.
⏱️ 5 min - 5
Pour the finished ice cream mixture into a 9x5-inch loaf pan or a freezer-safe container. Cover the surface of the ice cream directly with plastic wrap, pressing it down to prevent any air from reaching it, which helps prevent ice crystals from forming. Place the pan in the freezer and freeze for at least 6 hours, or preferably overnight, until firm.
⏱️ 360 min