Mango Coconut Ice Cream with Quick Caramel Sauce

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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.

5 from 1 vote

Mango Coconut Ice Cream with Quick Caramel Sauce

By Hallie Klecker
Prep Time: 45 minutes
Freeze Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 4
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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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Mango Coconut Ice Cream in a decorative glass with bright colors in the background

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