I have been experimenting with some dairy-free (naturally gluten-free) ice cream options for a few weeks and have had some big huge spit-this-out-oh-my-god-what-is-this disasters lately, but I think this one has made the journey worthwhile. So just as I was hanging my head thinking I would never eat ice cream again, this little number came waltzing out of my ice cream maker...Gina C's Mango Lime Coconut Milk Ice Cream
This is a refreshing, creamy, dairy-free ice cream that uses coconut milk as its base, chunks of puréed mango and the juice and zest of a lime.
Ingredients:
1 can coconut milk (not light)
1/2 cup almond milk
1 1/2 cups frozen mango (fresh would be awesome too)
2 tablespoons lime juice (more if you like it REALLY limified)
2/3 cup agave nectar*
1 teaspoon xanthan gum
Zest of one lime (optional)
Directions:
Put the first five ingredients into a blender and process until smooth. Add the last ingredient (and zest if you prefer...yum!) and pulse a few times to mix well. Add the mixture into an ice cream maker (and follow your manufacturer's directions). I let my churn for about 23 minutes.
Eat now or scoop into a container and place in the freezer. Make sure to really take your time though, and thoroughly lick the spoon before putting it into the dishwasher.
I used my Cusinart Ice Cream Maker to mix this just like the Banana Coconut Milk Ice Cream and it turned out smooth and creamy. If you let it freeze for an extended period of time afterwards, I recommend letting it thaw for five to ten minutes before scooping out.
* If you substitute the agave nectar with a sugar substitute, this becomes an extremely low carb ice cream, around 2 or 3 net carbs per serving.
On another gluten-free note, my bread machine is baking its first gluten-free bread concoction, so make sure to check back soon to see if that was a complete flop. Oh, the suspense...
