Dairy Free Mango Coconut Ice Cream


2 large, ripe mangoes
1/2 cup honey
3 tablespoons lime juice
1 14-oz can coconut cream


1.Prepare the bowl of an ice cream maker by chilling in the freezer for at least 24 hours.

2.Cut the mangoes on either side of the pit lengthwise. Discard pits. Scrape the mango pulp with a spoon into a blender and purée. You should have about 1 1/4 cups of mango puree.

3.Add the honey and lime juice and puree until smooth.

4.In a large bowl, whisk together the mango purée and the coconut cream. Cover with plastic wrap and refrigerate until very cold — about 4 hours or overnight.

5.When the cream is chilled, transfer to an ice cream maker and churn for about 10-15 minutes until thick and at your desired consistency. Transfer to a loaf pan or similar container, lay a piece of parchment paper on top of the ice cream and chill in the freezer for at least 1 hour before scooping and serving.

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