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)
- 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.
- Blend until smooth and creamy
- 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!
- Freeze the Blend for about 3+ hours or overnight. Needs to be firm.
- 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)
- Pour into a pan (with a lid) and smooth out
- 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)
- 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 recipes (I know we do!):
Spunky Monkey Chocolate-Chia-Banana Vegan Ice Cream... does it get yummier than that? https://t.co/nRMugC1VrT— Cynthia J. Zirkwitz (@healthiacynthia) July 31, 2017
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