Skip to main content

Non-Churn Vegan Mango Black 'n' Blue Berry Ice Cream, Dairy-Free, Soy-Free, Gluten-Free

Well, it is hot summer and my grandies are coming to stay for a while!!  Is there any better excuse to make ice cream?

 I will make a lot of ice cream.  It will be vegan (no dairy, no eggs, no other animal products- ha) and gluten-free.  It will contain something out of our garden.  It will be sweet but low on common sugars, sugar-less if possible.  It will be relatively low-fat meaning that I won't be using nut purees as the primary base and will likely opt out of using full-fat coconut milk, yummy as it is.  Most of all, it must be creamy and absolutely delicious.... here is the first attempt at the above.

INGREDIENTS

2 1/2 C. Almond or other non-Dairy Milk
2 1/2 C. Frozen Mango Chunks (I buy the organic brand at Costco)
1 T. Arrowroot Powder (or Tapioca Starch or Oat Starch)
1 T. Vanilla (in Alcohol)
2 T. Maple Syrup
1 very ripe avocado
Berry syrup or Jam, your choice (I used blackberry jam made with stevia)

METHOD

  1. Combine all ingredients EXCEPT THE JAM/SYRUP in your blender carafe.  I use a Vitamix, but if you have a less powerful blender, do in smaller batches.
  2. Blend until smooth and creamy
  3. Pour into muffin tins-- either 6 or 12.  I used a silicon muffin pan with extra-large cups and only filled up 6.  Silicon is great because after freezing the ice cream just pops out.  But with the metal tins you just have to sit them in some warm water in your sink for a few minutes for them to pop out as well!
  4. Freeze the Blend for about 3+ hours or overnight.  Needs to be firm.
  5. Use about 2/3 of the muffin-cup-blender pucks first, just mushing them and mashing them in the blender until they transform into an ice cream-textured mass.... and they WILL.  Don't overblend them into a smoothie (although, you might well enjoy that as well)
  6. Pour into a pan (with a lid) and smooth out
  7. Step 2: Blend the remaining pucks with about 1/2 to 1 C. of Berry syrup or Jam, with the same consistency as the ice cream blend above (#5)
  8. Spread the Berry Blend over the Mango blend and put lid on pan and refrigerate again for an hour+

Enjoy as you would any ordinary tasty frozen treat... I'm guessing my grandies will want ice cream cones, so that is why we tried ours out on.  It also makes a yummy pancake dressing.

You might also like the following other vegan ice cream recipe (I know we do!):

Comments

Popular posts from this blog

Good Summer Morning Chia Pudding

Here is a fast and easy Chia Pudding that is perfect for breakfast (or as dessert, etc etc etc).  Chia pudd fans will know what I mean...  .                               . The Recipe is pretty simple.  You can vary it as you like, but this combination is a winner at our home and I think we will continue to use this as a standard for a simple breakfast pudding. I start by gathering together the ingredients and a wide-mouth Mason Jar with a lid. The ingredients are: 1/4 C. Chia Seed 1/4 C . Liquid Honey (or other sweetener of choice) 1/2 tspn. Vanilla Extract 2 C. Soy Milk (or other non-dairy milk) Strawberries and Blueberries (or other fruit/berry combinations ) as you like            THE METHOD Put all the above ingredients (in order) into a quart-size Mason Jar Whisk ingredients together until thoroughly mixed, paying attention to bottom sticky seeds Put lid on jar and place in fridge overnight (or at least 4 hours.) Scoop pudding into small bowls or small j

3 Quick Delicious Refreshing Carrot Salads

 These 3 carrot salads are all vegan, but not all familiar. It only goes to show that carrots have a life of their own in the Veggie World. When I go scouting for a delectable and easy-to-make vegan recipe, I like to think I vet the best on the Internet. I check out various social venues-- Instagram, Facebook, Twitter, Pinterest-- and google for the top-pagers as well. Then I read over the selection and toss the ones that sound a little too traditional or fussy.  1.  Viral TikTok Carrot Salad with Asian Flare (with Instagram's Stephanie Manzinali that.veganbabe) *that.veganbabe* demonstrates how to put this ribbon salad together in a flash. You will find other great salads that include carrots among her repertoire as well. Go HERE to the post. 2. Spicy Carrot Salad on Youtube with Everyday Gourmet  This looks very tangy and adventuresome for people who like a little zing in their summertime meals. Carrots are sweet, and some honey is also added to the recipe (I guess you could us

The Power of Flowers

Fragrant Flowers on our Morning Walk In my more youthful days of gardening I was all about organic food plants.  As I get older I have begun to enjoy planting and caring for flowers and herbs more. That is not to say that I do not have organic food gardening as a priority!  This year my husband has stepped into the gap in a big way (the 'gap' being my spending less time in the garden).  He has a 5-gallon pail of compost tea burbling away at all times, another pail of comfrey tea brewing under the grape arbor, and is experimenting with strewing agricultural lime in any patch of ground my eyes have fallen upon.   We have just put in  Saskatoon berry bushes, a few Sea Buckthorns, and 3 Sour Cherry trees (or bushes or whatever they will be) as well as the usual assortment of greens (kale, chard, collards, cilantro, parsley, romaine, etc.) and beans and a vast forest of little tomato plants, many donated by kind friends and neighbors.   We also have a square foot herb