As I type this, we’re on the last of the ice cream in our freezer. Needless to say, that makes me sad, even though the container we currently have in our freezer has been there for at least 3-4 weeks.
This cold treat was never really a weakness of mine, although I do love me a big unhealthy bowl of chocolate chip cookie dough or milky cinnamon honey ice cream from time to time.
Temptation aside, I love having a container on hand, just in case the craving strikes. Of course, that means you need to have a home ice cream maker on hand as well.
It is also a nice indulgence for the kids to have if they finish their dinner. This is one treat that I actually want to say “yes” to!
And that’s my typical answer when it comes to paleo desserts! With minimal sugar, no gluten, and packed with nutritious ingredients, they are perfect alternatives!
Ice cream seems like it would be a very time consuming treat to make, but if you already have your bowl chilled and ready to go (in the case of freezer bowl ice cream maker models like I have, such as this one), making it is really very easy.
I usually store the empty bowl in our freezer to chill ahead of time, for those impromptu ice cream making moments. But, since my son’s birthday was just recently, I needed as much freezer space as possible – so now I’ll have to let my desire for the frozen concoction sit for another 24 hours.
In other words, at the very worst, you’d have to wait a maximum of 24 hours for the bowl to freeze to satisfy your craving.
I would also highly recommend you enjoy this fruity dessert after a meal already flourished with a dash of mango, such as tacos with tasty mango salsa.
- I hardly ever have fresh mangoes around since they can be one of the more expensive fruits to buy. I like to get the frozen chopped mangoes from Trader Joe’s, and just thaw what I need.
- After freezing the ice cream, it tends to freeze pretty hard. Just let it sit out on the counter for 5-10 minutes and it should be much easier to scoop. Midway through dinner, I’ll take the container out of the freezer to defrost a bit.
Paleo || Mango Ice Cream
yields = approximately 32oz.
tools = ice cream maker
- 2 cups mangoes, cubed
- ⅛ cup fresh lemon juice, from 1 lemon
- 1 can full-fat coconut milk
- 1 teaspoon pure vanilla extract
- ¼ cup honey
- ¼ cup mango, julienned (optional)
Be sure to wash, wrap, and freeze your bowl 24 hours in advance prior to using.
- In a blender, add all the ingredients except for the julienned mango and puree until smooth.
- Pour the puree into another bowl and add the julienned mango, if using. Using a rubber spatula, mix the fresh mango with the puree until the mango pieces are well incorporated.
- Add mixture to an already prepped ice cream maker. Follow the manufacturer’s instructions. Mix for 15-20 minutes, or until it is the consistency of soft serve. Serve as is or store in another container, and freeze.
About Lynne Jaques
Lynne is a stay-at-home mother of two boys. As a former US military officer and the spouse of an active duty US military member, Lynne enjoys traveling the world (although not the moving part!) and finding new cuisine and methods of preparing food. She also has the habit of using parenthesis way too much!