It’s going to be a long, hot summer, huh? The perfect weather for lounging at the beach, watching the cricket and munching on ice cream. Of course, vegans don’t really appreciate cream or milk in their ice cream but luckily there’s a way to make the good stuff sans dairy. This is another genius recipe from our dear mum, Cynthia, who rustled it up from Food.com. She used the totally dairy-free coconut milk, making Alana one happy little dessert eater. I was rather chuffed, too.
What goes in:
3 cups coconut milk
1 cup sugar
2 tablespoons lime juice
2 tablespoons cornstarch or arrowroot
How you do it:
Mix a quarter cup of the coconut milk with the two tablespoons of cornstarch and set aside.
Cut and puree the mangoes, then combine in a saucepan with the remaining coconut milk, sugar and lime. Get it just starting to boil then take off the heat and immediately stir in the corn starch/arrowroot slurry. This should immediately cause the liquid to thicken – not a lot, but a noticeable amount. It will be thicker when it cools.
Set the ice cream mixture aside to cool. Mum says she usually does this for a few hours and then puts it directly into an ice cream maker, which creates a lovely creamy texture. But you can just pop it in the freezer overnight if you don’t have a machine handy.
Thanks for yet another amazing recipe, Mum!