Description
The easiest healthy summer treat! No-Churn Vegan Ice Cream in 2 flavors: mango turmeric or ginger berry. Both made with just a few simple ingredients!
Ingredients
Mango Turmeric Ice Cream
- 4–5 cups (560g) frozen mango
- 4 turmeric juice cubes*
- 1/2 cup coconut cream**
Ginger Berry Ice Cream
- 3–4 frozen bananas (560g)
- 4 ginger juice cubes*
- 1/2 cup coconut cream**
- 1 cup mixed berries (fresh or frozen and defrosted)***
Instructions
- In a high speed blender, combine all the ingredients (for either flavor).
- Blend on high using the tamper or stopping to scrape down the sides periodically until thick and creamy.
- Eat immediately as soft serve. Or freeze for 2 hours for a firmer ice cream consistency that you can scoop into cones.
- It’s best the day you make it, but you can store it in the freezer for 1-2 days. Just let it thaw for 15-20 minutes before scooping.
Notes
*To make the cubes, freeze Edward & Sons organic ginger and turmeric in an ice cube tray or mini muffin pan overnight.
**The solid part scooped out of a chilled can of full fat coconut milk.
***I used a mix of raspberries, strawberries, blueberries, and blackberries. If using frozen, I recommend defrosting before mixing in. That way they are juicier and have a contrasting texture to the ice cream itself. If using fresh, consider mashing them up a bit first.
Keywords: vegan, dairy-free, ice cream, blender, nice cream, banana ice cream