This Mango Nut Ice Cream Recipe features a not-so-traditional profile. Instead, it boasts fine Indian and Middle Eastern flavors that are so decadent!
The combination of mangoes, cardamom, rose petals, and toasted pistachios is already a hit at the dessert table. Sweeten it with dates and cream it with coconut milk and you’ll have thick, luscious ice cream with a subtle tropical-middle-eastern flavor! Not to mention that it’s healthy, vegan, dairy-free, and sugar-free too – A guilt-free dessert indeed!
Perhaps, the only downside of this recipe is that it takes quite some time to make. You would have to simmer and reduce the coconut milk first before infusing the dried rose petals in it, which already takes about an hour to do. You’d then have to blend it with the other ingredients, toast the pistachio meats, churn the base in an ice cream maker, and finally freeze it for about 3 hours. But, I can assure you that this recipe is totally worth the effort and time!
If you don’t have access to an ice cream maker, see the notes section at the bottom of the recipe card. Enjoy!
Mango Nut Ice Cream
- 26 ounces full fat coconut milk
- 1 ½ tablespoons dried red rose petals
- 8-10 fresh Medjool dates, pitted
- 2 medium ripe mangoes
- 1 pinch Celtic sea salt
- 1 tablespoon vanilla extract
- 1 tablespoon cardamom
- ¾ cup roasted unsalted pistachios, shelled
- Simmer coconut milk in a medium-sized pot for about 30 minutes or until the milk is reduced by half.
- Turn off the heat and add rose petals, infusing for about 30 minutes as the coconut milk cools down to room temperature.
- Once it reaches room temperature, strain the milk into a medium bowl to remove the petals. Press the milk out of the petals before discarding them. Likewise, scrape any milk from the sieve into the bowl.
- Transfer the infused coconut milk into a high-powered blender and add dates, mangoes, salt, vanilla, and cardamom. Blend together until smooth and homogenous.
- Pour into an airtight container and chill for at least 30 minutes in the fridge.
- Meanwhile, toast the pistachio nutmeats in a pan set over medium-high heat for about 3 minutes or until they’ve become aromatic. Take the nuts off the pan, roughly chop, and set aside.
- Pour the chilled ice cream base into the ice cream maker and churn according to the manufacturer’s instructions. See notes down below if you don’t have access to an ice cream maker.
- Once churned, spread the ice cream into a loaf or cake pan. Fold in ½ cup of pistachios and freeze for at least 3 hours.
- To serve, top with the remaining ¼ cup of toasted pistachios. Enjoy!
- If you don’t have access to an ice cream maker: Once you’ve blended your ice cream base, pour it right away into an airtight, freezer-safe container, cover, and freeze. Mix it by hand every 15 to 20 minutes until it begins to harden then add in ½ cup of toasted pistachios and mix. Keep churning by hand every 20 minutes until it’s completely hardened. Likewise, top with the remaining ¼ cup of toasted pistachios to serve.
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