Mango Coconut Ice Cream with Quick Caramel Sauce

The real star of this simple Mango Coconut Ice Cream with Quick Caramel Sauce is the caramel sauce. It comes together in just a few minutes and adds a lovely bit of extra sweetness and nuttiness to the ice cream.

5 from 1 vote

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Mango Coconut Ice Cream with Quick Caramel Sauce

Prep Time45 mins

Freeze Time2 hrs

Total Time2 hrs 45 mins

Course: Dessert

Cuisine: Caribbean

Servings: 4

Calories: 369kcal

Author: Hallie Klecker

Ingredients

• ▢ 3 cups (420 g) frozen mango chunks, partially thawed
• ▢ 1 (14-ounce/403-milliliter) can unsweetened full-fat coconut milk
• ▢ ½ cup (120 mL) unsweetened almond or hemp milk
• ▢ ¼ cup (60 mL) honey
• ▢ ¼ cup (60 mL) coconut oil
• ▢ ¼ cup (60 mL) pure maple syrup
• ▢ 2 tablespoons (30 mL) creamy roasted almond butter
• ▢ Pinch of ground cinnamon
• ▢ Toasted coconut flakes , for topping

US Customary - Metric

Instructions

• ▢
  Combine the mango, coconut milk, almond or hemp milk, and honey in a blender. Blend until smooth. Pour into an ice cream maker and churn for 20-25 minutes or until frozen and thick. Transfer to a container and freeze for 2 hours.
• ▢
  When ready to serve, prepare the caramel sauce. Combine the coconut oil and maple syrup in a small pan and melt. Whisk in the almond butter and cinnamon until fully incorporated and smooth.
• ▢
  Serve the ice cream topped with a drizzle of caramel sauce and toasted coconut flakes. (If the ice cream is very firm upon removal from the freezer, let it stand at room temperature for 10-15 minutes to thaw before scooping.)

Nutrition

Nutrition Facts

Mango Coconut Ice Cream with Quick Caramel Sauce

Amount Per Serving

Calories 369 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 12g60%

Sodium 22mg1%

Potassium 338mg10%

Carbohydrates 51g17%

Fiber 3g12%

Sugar 47g52%

Protein 3g6%

Vitamin A 1401IU28%

Vitamin C 45mg55%

Calcium 102mg10%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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