Monday, January 17, 2011
Recipe: Mango Pomegranate Coconut Ice Cream
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
1/2 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 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.