Mango & Passion Fruit Ice Cream
When it comes to fruity flavour combinations, mango and passion fruit is a dream pairing that instantly transports our tastebuds to sunnier climes. On a warm day, what could be more delicious than a scoop of this deliciously creamy vegan mango passion fruit ice cream created by vegan chef Gaz Oakley?
Total Time: 4 hours
Prep Time: 20 minutes + freezing time
Total Time: 4 hours
- 50 50 ml coconut cream
- 0.2 0.2 tsp vanilla bean paste
- 50 50 ml dairy-free milk
- 0.4 0.4 Tbsp (heaped) corn flour (corn starch)
- 11.5 11.5 g caster sugar
- For the ripple:
- 8.2 8.2 g mango, peeled
- 12 12 ml water
- 0.2 0.2 Passion fruit
- Add the coconut cream to a saucepan with the vanilla and place the pan over a low heat. Bring the coconut milk to a simmer.
- In a mixing bowl, whisk together the milk, cornflour and sugar until smooth.
- Add the cornflour mix to the saucepan & mix until it’s thick & creamy. I alternate between a rubber spatula & a whisk to stop lumps from forming. It should take around 3-4 minutes for your custard to thicken. Turn off the heat once thick.
- Transfer the custard to a container and cover over directly with cling film to stop a skin from forming.
- Allow the custard to cool to fridge temperature. Meanwhile, you can prepare your flavourings and set up your ice cream machine (make sure if your ice cream machine needs to be pre-frozen, you’ve done so). For the ripple, blitz the mango with the water until smooth.
- When the custard has chilled, add it to your ice cream machine, let the machine work its magic. When the custard has considerably frozen and thickened, add the Mango and passionfruit. When the ice cream machine struggles to churn (as the ice cream has adequately frozen), remove the ice cream from the machine, place it into your ice cream container, spoon in the mango puree and passion fruit and create a ripple effect.
- Cover the ice cream, then place it into your freezer to set properly & enjoy at your leisure.
Bear in mind, you may have to let your ice cream defrost slightly before serving; depending on how cool your freezer is, the ice cream may freeze too solid. To prevent this, increase the temperature of your freezer to around -18 degrees C.
You could also add alcohol such as rum or vodka to your custard mix; this will help keep your ice cream scoop-able as the alcohol doesn’t freeze.
Feel free to experiment with other fruits and flavours too!
Please watch the video tutorial for step by step instructions and tips.
Now that you’ve dusted off your ice cream maker to make this vegan mango passionfruit ice cream recipe, why not try one of these refreshing vegan ice cream recipes?