Christmas in July with a summer twist – vegan ice-cream with Cuisinart

July 7th, 2015

Appliance Talk Ovens & Cooking Recipes Small Appliances

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!

vegan ice cream cuisinart

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.


vegan ice cream 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


Ice-cream mixture:

vegan ice cream stovetop

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.

vegan ice cream mixture

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.

vegan ice cream fridge

Remove the pot from the stove top and allow to cool slightly before placing the pot in the refrigerator for 4 hours.

vegan ice cream bowl

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.

vegan ice cream mango food processor

In the meantime, puree the mango in a food processor, and have ready to pour into the set ice-cream.

vegan ice cream spoon 1

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.

vegan ice cream spoon 2

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).

vegan 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:

vegan ice cream mango

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.

Adriana has been with Appliances Online since June 2015. She loves her appliances in the kitchen and has a keen eye for anything new on the market. When Adriana’s not cooking up a storm, you will find her speaking Italian or making documentaries for her Journalism and International Studies degree. Adriana’s favourite appliance is the Cuisineart 1.5L Ice Cream Maker. In fact, you can find her recipe for Vegan Mango Ice Cream on this blog!

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