Coconut, Mango, and Ginger Ice Cream

Name: Coconut, Mango, and Ginger Ice Cream
Total time: 40 min
Yield: 800 servings
Ingredients: 1 dry pint coconut cream; 1 dry pint heavy cream very cold; 1 dry pint mango pulsed until almost smooth; 2 tablespoons condensed milk; 1 teaspoon ginger powder

LA COCINA DE BABEL

5Ingredients

40Minutes

┅Calories

Read Directions

Description

Combining the refreshing tropical flavors of coconut and mango with ginger, this homemade ice cream is the perfect refreshing treat on a warm summer evening. Made with both coconut cream and heavy cream, each bite of this ice cream is smooth and rich. This recipe has instructions for preparation without an ice cream machine, but this ice cream can also be made in an ice cream machine by following the instructions included with your manual.

Ingredients
US|METRIC
SERVINGS:

425 grams coconut cream
425 grams heavy cream (very cold)
250 grams mango (pulsed until almost smooth)
2 tablespoons condensed milk
1 teaspoon ginger powder

Directions

Whisk all the ingredients together.
Pour into a shallow metal container and freeze.
Every 20 minutes, whisk the mixture again until set.
Alternatively, if you have an ice cream maker, pour the mixture into the receptacle and follow the manufacturer’s directions. Freeze until set.

Discover more recipes from La Cocina de Babel