Christmas in July with a summer twist – vegan ice-cream with Cuisinart
July 7th, 2015
In Australia, people host Christmas in July to emulate the traditional European winter Christmas.
It’s my family tradition to include a mango treat at Christmas, and this mango ice-cream will be served for dessert at our Christmas in July lunch.
Made with coconut milk, this ice-cream recipe (inspired by this one from Cookie+Kate) is great for those who are vegan or have a lactose intolerance. The recipe base is vanilla bean with an added mango swirl.
Because mangos are not in season during winter, a tin of canned mangoes in syrup will suffice. However, if you are making this recipe in summer opt for fresh mangoes for a taster flavour!
Note: You will need an ice-cream maker to prepare this recipe. I use the Cuisineart 1.5L Ice Cream Maker (Watermelon Sorbet), though other ice cream makers are available at Appliances Online.
Ingredients
- 3x 270ml can full-cream coconut milk
- 2/3 cup pure maple syrup
- 1 tablespoon vanilla extract
- 1 tablespoon vanilla bean paste
- 1-2 mangos/canned mango (depending on how strong you want the mango flavour)
- 2 teaspoons of Arrowroot Starch
Method:
Ice-cream mixture:
Heat coconut milk, maple syrup, vanilla extract/bean paste in a pot on the stove top, whisking with an egg whisker (to stop the maple syrup on the bottom from burning) until warm.
Mix arrowroot starch separately in a small bowl with some of the warm liquid and then add this to the pot. Bring everything to a gentle boil, continuing to whisk.
Remove the pot from the stove top and allow to cool slightly before placing the pot in the refrigerator for 4 hours.
Once cooled completely, remove from refrigerator and remove the hard white bubbles on the surface.
Adding mixture to ice-cream maker:
Assemble ice-cream maker (note: leave frozen bowl in freezer until last minute, to maximise ice-cream freezing process).
Pour mixture into ice-cream maker and start the machine. The ice-cream mixture should take between 20-30 mins to freeze.
In the meantime, puree the mango in a food processor, and have ready to pour into the set ice-cream.
Test the ice-cream mixture after 20 mins. If it slides off a tablespoon easily and leaves behind a liquid residue, then leave for another 10 mins.
When it stays on the spoon and is solid in texture, then it is ready to remove.
For mango swirl:
Be quick to remove ice-cream mixture and place in a container (I used an empty ice-cream container).
Once in container, use a spoon to swirl in the pureed mango and then place in freezer overnight before consuming.
For mango ice cream:
Place the mango in the ice-cream maker 2 minutes before it is finished, let it combine completely with the mixture until a yellow colour, then remove and place in container then freeze.
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