My No Churn Mango Coconut Ice Cream only uses three simple tinned ingredients to make a super tasty and naturally vegan ice cream that doesn’t need any specialist equipment. It is packed with fruit flavour and takes less than 15 minutes to make!
Ensure that both the coconut milk and condensed coconut milk have been thoroughly chilled in the fridge.
Empty 400ml Coconut Milk into a small bowl. Remove the white solids and add them to your mixing bowl or stand mixer bowl. Discard the clear liquid or set aside for another use.
Whisk the solids for 2 to 3 minutes until light and fluffy. Transfer the whisked coconut to a small bowl.
Scrape 320g Condensed Coconut Milk into the mixing bowl. You don’t need to clean the bowl or whisk first.
Whisk for 3 to 4 minutes until it has about doubled in size and is much lighter in colour.
Add the whipped coconut milk back into the mixing bowl and whisk together for 1 minute.
Add 200g Mango Pulp and whisk for 1 minute.
Add a further 200g Mango Pulp and whisk again for 1 minute.
Finally add the remaining 200g Mango Pulp and whisk for 1 or 2 minutes until the mix is lovely and light.
Tip the mixture into a lidded container and freeze for a minimum of 6 hours.