Gluten-Free, Dairy-Free, Vegan, Vegetarian, Paleo, Whole30, Kid-Friendly, Soy-Free
Brown / White, Orange / Yellow, Purple / Blue, Red
Over 1 Hour (Over 1 Hour)
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!
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