Monday, January 17, 2011

Recipe: Mango Pomegranate Coconut Ice Cream

I've been hankerin' for some vegan ice cream these days, even though it's winter. While I love the decadence of vegan "ice creams" like So Delicious and Rice Dream, they get a bit expensive when you have a habit the size of mine.

Serendipitously, Raw Girl in Mumbai posted what looked like a scrumptious recipe for pomegranate ice cream at the peak of my cravings. I don't have an ice cream maker, but neither does she, so I figured it was worth a try.

As is my habit, I made a few modifications and additions, and it turned out delicious! I skipped the lime and added mango, swapped the maple syrup for cane juice crystals, and added some extra blending time. While she said hers was more like an icy sorbet, mine turned out creamy and scoopable - the kids loved it!

Here's the recipe, as I modified it:

Mango Pomegranate Coconut Ice Cream


1 pomegranate
1 mango
1/2 c. cane juice crystals or raw sugar
1 13.5 oz. can coconut milk, full fat
1/2 t. vanilla

You'll also need:

A blender
A deep-dish pie pan or cake pan


Peel the pomegranate and remove the seeds. Puree them in the blender and transfer the puree to a bowl for the moment.

Peel the mango and cut the fruit away from the pit. Puree the fruit in the blender and add the pomegranate back in.

Add the vanilla, cane juice crystals and half the coconut milk to the blender pitcher and blend well. When the cane juice crystals are dissolved, add the rest of the coconut milk and blend until everything is well-mixed and frothy.

Transfer the mixture to a deep-dish pie pan or deep cake pan and freeze for one hour.

At this point, the mixture will be starting to harden a bit on top but still creamy underneath the surface. Scoop it out and put it back into the blender. Blend until creamy and smooth and put it back into the pan and in the freezer for three to four hours.

Your ice cream should be set up and ready to scoop! (I ran my metal ice cream scoop under hot water to make scooping easier.) Garnish with a sprig of mint and a mango slice.

"Like" Sexy Vegan Mama on Facebook!
 Don't forget to swing by The Gonzo Mama's place to see what she's up to.


  1. Winter or not, who wouldn't love a scoop? My hubby's a year around ice cream man, he'd love this fruity treat!

  2. @motherrimmy - And it's so easy, my teens can make it on their own. That's a plus!

  3. Lovely recipe, I like the color of ice cream :)

  4. Pomegranate and mangoes are two of my favorite fruits. Having them in an icecream sounds like heaven on earth! Hehe

  5. Could this be a more amazing combination for an ice cream! Yum! I am going to have to try this one :)!

  6. @Medeja - It really did turn out a lovely color. In fact, it was rather more lavender than it appears in the photos. :)

    @cake - It was totally an accident! I asked my husband to pick up a pomegranate on the way home from his office. "If the pomegranates don't look good," I said, "get me a mango or two, instead." You never know what fruit is going to look like this time of year up here in the north. He brought home both - and they both smelled so good, I threw them both in.

    @Amy - It really is delightful. By the way, I'm posting a recipe inspired by your cherry cream cheese brownie recipe tomorrow! xoxo