Mango Coconut Ice Cream with Quick Caramel Sauce
Published Apr 25, 2021
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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.
Mango Coconut Ice Cream with Quick Caramel Sauce
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
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
Calories: 369kcalCarbohydrates: 51gProtein: 3gFat: 19gSaturated Fat: 12gSodium: 22mgPotassium: 338mgFiber: 3gSugar: 47gVitamin A: 1401IUVitamin C: 45mgCalcium: 102mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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