November in Vancouver has me dreaming about summer. Not only is it cold and wet, but now that the time has changed, it feels like it is always dark. I made this recipe so that I could pretend that I was sitting on a beach in Honolulu sipping on a drink in a coconut rather than my desk at work. I would recommend pairing this ice cream with some fresh fruit and a white wine.
Ingredients
Base
1 cup heavy cream
0.5 cup whole milk
1.5 cup full fat coconut milk
0.5 cup of sugar
Flavor
1 ripe mango
Directions
Slice the mango and place it in the blender with the whole milk. Blend until smooth. Once fully blended, combine in separate bowl with the heavy cream, milk, coconut milk, and sugar. Whisk until the sugar has dissolved Store in the fridge overnight to fully cool.
The next morning, pour the base into your ice cream maker and churn to the manufactures instructions.
Refrigerate for a few hours.
Serve and enjoy!
Rating:
This sounds soooo good!
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