Dairy Free Mango Ice Cream
“No more Ice Cream?” This was one of the first questions my children asked when we found out that our family has to avoid dairy totally. Since they already knew that regular baked goodies mostly have wheat and so is pizza, they were at least hoping to get to enjoy this well loved frozen treat.
When my husband heard the kids’ inquiry, he wanted to immediately say “Yes, no more ice cream.” That response would have been the easiest to do and to deal with but it’s just not me. One, I don’t like my children feel deprived or outcasts because of our family’s new lifestyle. Two, for the sake of my sanity, I want to avoid chaos among the siblings. The situation where the majority blames the one who has the special food requirements thus starting a “victim/bad guy” episode. So what did I say instead? “Let’s see if we can make one without dairy.”
One day, I just realized that I have been eating dairy free ice cream all along. Having spent my childhood in the Philippines, I am accustomed to see an ice cream man or Mamang Sorbetero as what we all call him at almost every street corner. Sorbetes or “dirty ice cream” (I really don’t know how that later name came about. Maybe, it’s called that way because this type of ice cream was considered street food. I have no clue), is tradionally, made with coconut milk, sugar and natural flavorings such as chocolate, coconut, cheese, ube and my favorite Mango.
Since I don’t have any access to a real Sorbetero (as if he will share his secret recipe), I tried to recreate this delicious dessert using the most basic ingredients and a new kitchen gadget called an Ice Cream Maker. The result was simply divine. Armed with my ever reliable ice cream maker, I can now confidently say to my children, “Yes, you CAN have Ice Cream!”
1 13 oz can Organic Coconut Milk
1 1/2 cups Mango Puree or blended fresh mangoes
1 cup sugar
pinch of salt
1. In a medium bowl, whisk together mango puree, sugar and salt until all the sugar is dissolved.
2. While mixing, slowly add the coconut cream.
3. Once fully incorporated, transfer to a container, cover and refrigerate for at least 3 hours.
4. Follow your ice cream maker’s instructions for churning time.
– If you have no ice cream maker on hand, you can improvise by placing the container of your ice cream mix (make sure the lid has a tight seal) inside a bigger vessel (at least double the size of the one that holds the ice cream). Fill the bigger container with ice and a tsp of salt, cover and shake/ roll for about 10 to 20 minutes.
– You can also just freeze the ice cream mix. Results wouldn’t be as creamy though.
Do you have a favorite ice cream flavor that you would like me to make dairy free? Let me know.
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