No Churn Mango Coconut Ice Cream (Vegan)

Step 1

Ensure that both the coconut milk and condensed coconut milk have been thoroughly chilled in the fridge.

Step 2

Empty 400ml Coconut Milk into a small bowl. Remove the white solids and add them to your mixing bowl or stand mixer bowl. Discard the clear liquid or set aside for another use.

Step 3

Whisk the solids for 2 to 3 minutes until light and fluffy. Transfer the whisked coconut to a small bowl.

Step 4

Scrape 320g Condensed Coconut Milk into the mixing bowl. You don’t need to clean the bowl or whisk first.

Step 5

Whisk for 3 to 4 minutes until it has about doubled in size and is much lighter in colour.

Step 6

Add the whipped coconut milk back into the mixing bowl and whisk together for 1 minute.

Step 7

Add 200g Mango Pulp and whisk for 1 minute.

Step 8

Add a further 200g Mango Pulp and whisk again for 1 minute.

Step 9

Finally add the remaining 200g Mango Pulp and whisk for 1 or 2 minutes until the mix is lovely and light.

Step 10

Tip the mixture into a lidded container and freeze for a minimum of 6 hours.