A friend of mine was sharing a simple vegan ice cream recipe made of nut milk, salt, cinnamon and maple syrup. Sounded delicious, but I happen to have coconut milk and mango, so thought I'd try a different recipe. I did a search for home made coconut milk ice cream and found a few recipes:
http://www.thenourishinggourmet.com/2012/07/homemade-coconut-milk-ice-cream-recipes.html
http://www.godairyfree.org/recipes/dairy-free-desserts/basic-vanilla-coconut-ice-cream-vegan-soy-free-gluten-free
http://www.godairyfree.org/recipes/dairy-free-desserts/basic-vanilla-coconut-ice-cream-vegan-soy-free-gluten-free
http://alltheveganthings.com/post/19540741466/vegan-coconut-ice-cream#.UE2DQI1mRj4
of course one could always just buy one of these:
http://www.sodeliciousdairyfree.com/products/coconut-milk-ice-creams?gclid=CMWK5POpqrICFYJOTAodpE0AhA
http://coconutbliss.com/
http://www.nadamoo.com/
and we've done that, but I figured I would like to try my hand at making some from scratch. After all, I have a delicious mango and some coconut milk, why not?
Here's my first attempt at a recipe. If I tweak it, I'll let you know:
1 cup coconut milk (unsweetened)
1 mango (minus rind and pit)
1 dash of sea salt
1/8 cup coconut sugar
1/4 teaspoon almond extract
I don't have a machine, so here's what I'm doing:
http://www.davidlebovitz.com/2007/07/making-ice-crea-1/
Put a shallow metal pan in the freezer the night before, mix ingredients well, taste to make sure the flavor is what you want and adjust as necessary, chill over an ice bath, then pour into the frozen pan and stir. You can put it in the freezer about 10 minutes afterwards to firm it up if you want. The above link has much more detailed instructions and reasoning.
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