Mango Coconut Ice Cream 🍨🥥🥭
Description
A delightful treat that you can make up to three days ahead of time and keep covered in the freezer. Perfect for hot summer days, this creamy and tropical dessert is sure to become a family favorite!
Details
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 minutes | 3 hours | 3 hours 20 minutes |
Nutrition Information (Per Serving)
- Calories: 462.7 kcal
- Fat: 33.9 g
- Saturated Fat: 24.1 g
- Cholesterol: 213.9 mg
- Sodium: 66.2 mg
- Carbohydrates: 39 g
- Fiber: 3.1 g
- Sugar: 32.7 g
- Protein: 5.8 g
Recipe Category
Frozen Desserts
Keywords
Dessert, Coconut, Fruit, Nuts, Low Protein, Summer, Sweet, Freezer, < 4 Hours
Ingredients
- 5 egg yolks
- 125g caster sugar
- 400ml coconut cream
- 1 lemon (juice only)
- 85g mangoes (about 2 large, peeled and chopped)
- 300ml heavy cream
- Toasted coconut (for garnish)
Instructions
-
Prepare the Egg Mixture:
- In a mixer, beat the egg yolks and caster sugar together until the mixture becomes pale and fluffy. This should take about 3-4 minutes.
-
Heat the Coconut Cream:
- Pour the coconut cream into a saucepan and bring it to a gentle boil over medium heat. Alternatively, you can heat it in the microwave on high for about 2 minutes until hot but not boiling.
-
Combine Hot Coconut Cream with Egg Mixture:
- With the mixer running on low speed, gradually pour the hot coconut cream into the egg yolk mixture. Continue beating until well combined and smooth.
-
Blend Mango and Lemon Juice:
- In a blender, combine the chopped mangoes and lemon juice. Blend until the mixture is completely smooth.
-
Whip the Heavy Cream:
- In a separate bowl, beat the heavy cream until it forms soft peaks. This should take about 3-4 minutes with a hand mixer or stand mixer on medium-high speed.
-
Fold Ingredients Together:
- Gently fold the mango mixture and whipped cream into the egg yolk mixture. Use a spatula to ensure everything is evenly distributed.
-
Freeze the Mixture:
- Pour the entire mixture into a cake dish or loaf pan. Cover with aluminum foil and place in the freezer.
-
Ensure Smooth Texture:
- Every half hour, remove the dish from the freezer and stir the mixture with a fork. This helps break up ice crystals and ensures a smooth texture. Repeat this process until the ice cream is firm, which should take about 3 hours.
-
Serve:
- Once the ice cream is fully set and firm, scoop into bowls or cones. Sprinkle with toasted coconut before serving for an extra touch of flavor and crunch.
Enjoy this refreshing and tropical Mango Coconut Ice Cream on a hot summer day, or any time you crave a sweet and creamy treat! 🍦🌴🍋
