Mango & Passionfruit Ice Cream

Author: Gaz Oakley

Mango & Passionfruit Ice Cream

When it comes to fruity flavour combinations, mango and passionfruit 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 passionfruit ice cream created by vegan chef Gaz Oakley?

Total Time: Prep time: 20mins + freezing time

Servings: 9

Total Time: Prep time: 20mins + freezing time

Servings: 9

Ingredients

Method

Ingredients

(Servings: 9)

  • 55.555555555556 55.555555555556 ml coconut cream
  • 0.22222222222222 0.22222222222222 tsp vanilla bean paste
  • 55.555555555556 55.555555555556 ml dairy-free milk
  • 0.44444444444444 0.44444444444444 Tbsp (heaped) corn flour (corn starch)
  • 12.777777777778 12.777777777778 g caster sugar
  • For the ripple:
  • 9.1111111111111 9.1111111111111 g mango, peeled
  • 13.333333333333 13.333333333333 ml water

Method

  1. 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.
  2. In a mixing bowl, whisk together the Unsweetened Sproud Milk, cornflour & sugar until smooth.
  3. 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.
  4. Transfer the custard to a container and cover over directly with cling film to stop a skin from forming.
  5. 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.
  6. 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 create a ripple effect.
  7. Cover the ice cream, then place it into your freezer to set properly & enjoy at your leisure.

Notes

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?

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