Mango Nut Ice Cream

An amazing recipe with fine Indian and Middle Eastern flavors! It’s sooo good and decadent; yet, it’s made with whole food ingredients that are super healthy. Vegan, dairy-free, and sugar-free too! This is a recipe you can’t miss!

Course Dessert

Cuisine American

Keyword healthy dessert, ice cream, vegan ice cream

Prep Time 1 hour 5 minutes

Cook Time 30 minutes

Freezing Time 3 hours

Total Time 4 hours 35 minutes

Servings servings

Calories 235kcal

Equipment

Ingredients

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

Instructions

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!

Notes

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.

Nutrition