Tropical mango + floral honey + creamy coconut + superfood turmeric = the best of no churn, dairy-free ice cream! With absolutely no dairy to speak of (yet a dreamy velvety texture), this gorgeous frozen treat is even Paleo approved!
Completely chill coconut milk and loaf pan -- even the food processor bowl and blade if you can.
Add all ingredients to a food processor and puree until smooth.
Transfer the mixture to loaf pan. Smooth out the surface. Cover with plastic wrap or reusable wax wrap so that the wrap clings to the ice cream mixture itself. Place an additional cover to ensure no air gets inside the pan.
Freeze for 6 to 8 hours.
Before serving, let the ice cream come to room temperature for about 20 minutes until slightly soft and easy to scoop. Enjoy!
Tips & Tricks For Making CREAMY Dairy-Free Ice Cream
Freeze and refrigerate everything! Or, nearly everything.
Mango should be kept frozen until the moment you are ready to use it. Coconut milk should be refrigerated for at least 4 hours.
As far as equipment and supplies go, keep the loaf pan in the freezer until ready to pour in the mixture. Keep the blade for the food processor and, if possible, the container as well in the freezer.
Why all the freezing and chilling? If the ingredients aren't as cold as possible already, the longer they will take to freeze -- producing more condensation, which in turns creates ice crystals. No one wants grainy ice crystals in their ice cream!
A little is inevitable, but don't worry, they will be barely noticeable.
Food Processor Vs. High-Speed Blender
A food processor is best for this recipe but if you have a high-speed blender like a Vitamix, that will work just fine.
Dairy-Free Mango Turmeric Ice Cream https://traditionalcookingschool.com/food-preparation/mango-turmeric-ice-cream/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=No-Churn+Mango+Turmeric+Ice+Cream+%28Dairy-Free%2C+Paleo%29