Dairy Free Mango Lassi Ice Cream
This vibrant frozen dessert offers wonderfully rich, tropical flavor in every bite. It is a delightfully smooth treat that the entire family will love.
Equipment
- ice cream maker
- blender
Ingredients
- 1 can (13.5 oz) Full-Fat Coconut Milk
- 1/2 cup Granulated Sugar
- 2 tbsp Light Corn Syrup
- 1 tbsp Cornstarch
- 1/2 tsp Ground Cardamom
- 1/8 tsp Salt
- 1 1/2 cups Mango Puree (Canned Alphonso Mango Pulp Or Blended Fresh Mango)
- 3/4 cup Plain Unsweetened Dairy Free Yogurt
- 1 tbsp Fresh Lime Juice
- 1/3 cup Shelled Pistachios, Chopped
Instructions
- In a medium saucepan, whisk together the sugar, cornstarch, cardamom, and salt. Whisk in the coconut milk and corn syrup, then cook over medium heat, whisking constantly, for 5 to 6 minutes, until the mixture simmers and thickens slightly.
- Let the mixture cool for 15 minutes, then pour it into a blender with the mango puree, yogurt, and lime juice. Blend until completely smooth and silky, then taste and blend in 1 to 2 tbsp more sugar if your mango is not very sweet.
- Pour into a bowl, cover, and refrigerate for at least 4 hours or overnight, until very cold.
- Pour the chilled base into an ice cream maker bowl that has been frozen for at least 24 hours. Churn for 20 to 25 minutes, until thick and creamy.
- Quickly fold the chopped pistachios into the churned ice cream until evenly distributed.
- Spread into a 9x5-inch loaf pan, cover tightly, and freeze for 4 to 6 hours, until firm. Let sit at room temperature for 10 to 15 minutes before scooping.
Nutrition
Serving: 1servingCalories: 326kcalCarbohydrates: 37gProtein: 4gFat: 18g