When I made this ice cream, mangoes were in season.
I wish they still were. So sweet for your health.
…and they taste pretty sweet, too!
-1 t stevia
-scant pinch of salt
-2 T non-dairy milk
-small splash of vanilla
-1/4 cup organic yogurt
-Liquefy mango in the blender ’til very liquid-y. Then blend in remaining ingredients.
-Once mixed well, transfer to ice cream maker and prepare as directed. If you don’t have an ice cream maker, you can do one of two things:
1. Place mix in freezer, scraping and churning occasionally until you achieve a thick ice-cream-like texture.
2. Freeze chunked mango before hand. Freeze liquids in ice cube trays. Then place all ingredients–frozen and not–in blender and process ’til smoothie like. Freeze for a bit to let the mixture firm up.
- Watermelon Ice Cream (collegiateculinaire.wordpress.com)