Pineapple Mango Vegan Ice Cream
Jeff Rogers is an advocate of the benefits of a plant-based diet. He is a photographer and a poet.
This recipe is featured in Vegan Ice Cream: Creamless, But Creamy
Recipe reprinted with permission from Vegan Ice Cream by Jeff Rogers, copyright © 2004, 2014. Published by Ten Speed Press, a division of Random House, Inc.
- Servings Makes about 1 quart
Ingredients
- 2 large organic mangoes, peeled and pitted
- 1 organic pineapple, skinned and cut into 2.5 cm* (1-inch) chunks
- 237 ml (1 cup) fresh coconut milk (see recipe)
- 118 ml (½ cup) raw organic agave nectar
Coconut Milk
Unlike coconut water, which comes directly from the coconut, coconut milk requires some preparation. To make 946 ml* (4 cups) coconut milk, you’ll need about 1.6 liter (7 cups) shredded fresh coconut (2 large coconuts) and 709 ml (3 cups) coconut water. The easiest way to shred the coconut meat is in a food processor. Stop the machine and scrape down the sides of the bowl occasionally as you process the coconut for about 3 minutes.
Once you have shredded the coconut meat, combine it with the coconut water in a blender and blend until very smooth. If your blender heats up with sustained blending, this is okay, as warming the mixture slightly (up to 38°C/100° F) helps the fiber release the fats into the mixture. You may need to turn it off and on periodically and tap your blender to remove air pockets near the blade. Add more coconut water if your blender has difficulty blending the mixture. Keeping the mixture thick will result in a richer coconut milk.
To juice the pulp manually, place the mixture in a nut milk bag and squeeze the milk out. To juice the pulp mechanically, run it through a juicer two or three times, to make sure you extract all of the milk.
Preparation
Run the mangoes through a juicer to make 296 ml (1¼ cups) juice. Run the pineapple through a juicer to make 1¼ cups juice.
Combine the mango juice, pineapple juice, coconut milk, and agave nectar in a blender. Blend on high until silky smooth, at least 1 minute.
Place the blender in the freezer for 40 minutes to 1 hour or in the refrigerator for at least 1 hour or up to overnight, until well chilled. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Serve immediately or transfer to airtight containers and store in the freezer until ready to serve.
*Metric conversions by The Cook’s Cook
Jeff Rogers
Jeff actively promotes the awareness of the benefits of a plant-based diet so that people may make informed choices regarding their diet and health. Jeff has started a variety of projects, such as the SoyStache and Drumming Instead projects, as well as Jeff’s Buttons, and has created and maintains many websites. Jeff has been an avid photographer since high school and writes poetry. See his photography and learn more about his other projects at JeffRogers.us.
Photo credit: Clare Barboza
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