Do you wince at the price and sugar content of shop-bought dairy free ice creams?
I am a sugar police – because sugar is damaging to gut health, bad for their teeth and overall health. So I like making my own ice creams at home because a) its way cheaper, and b) its way healthier!
I never use refined sugar. To sweeten my food, I use dates, maple syrup, banana puree.
This recipe would also sweeten well with a couple of pieces of pineapples if you don’t have dates, or you can use a tablespoon of maple syrup too. I like it with coconut milk, but you can also use almond milk or any dairy-free milk.
This comes out thick and creamy, however, if you like it a bit runnier and more like slushy, then add more coconut/almond milk
mango ice cream
- 1 cup chopped mango pieces frozen
- 1/2 cup chilled almond or coconut milk
- 2 piece date soaked in warm water for 20 minutes
- 1/2 tsp vanilla extract
place the frozen mango, coconut/almond milk, date, and vanilla extract in a blender, blend until smooth.
Serve straight away
or you can put this in a container and keep it in the freezer
my kids like ice lollies so sometimes I pop the mixture into popsicle molds to make popsicles for them