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5
from 1 vote
Mango Coconut Ice Cream
Enjoy a delightful scoop of this homemade mango coconut ice cream recipe. Delightfully creamy, fruity, &-refreshing – a must-try dessert!
Prep Time
5
minutes
mins
Churning Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
dairy free, easy, fast, frozen
Servings:
8
Calories:
196.1
kcal
Equipment
Ice Cream Maker
Ingredients
13.5
oz
coconut milk
canned, full-fat
2
cups
mango nectar
3
egg yolks
***
½
cup
sugar
US Customary
-
Metric
Instructions
Combine ingredients in a blender.
Blend until smooth.
Add to an ice cream machine.
Churn according to the manufacturer's instructions.
Transfer to a freezer safe container. Freeze until firm enough to scoop, about 3-4 hours.
Notes
Egg Yolks - If you are concerned about using raw egg yolks in ice cream you can purchase pasteurized eggs or temper the ice cream base.
Nutrition
Calories:
196.1
kcal
|
Carbohydrates:
22.3
g
|
Protein:
2.1
g
|
Fat:
12.1
g
|
Saturated Fat:
9.7
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
1.2
g
|
Cholesterol:
72.9
mg
|
Sodium:
12.7
mg
|
Potassium:
127.9
mg
|
Fiber:
0.2
g
|
Sugar:
20.3
g
|
Vitamin A:
531.6
IU
|
Vitamin C:
10
mg
|
Calcium:
28.1
mg
|
Iron:
2
mg