Vegan Mango Cardamom Ice Cream

Making your own ice cream at home is fun because you can make new and exciting flavors!  This Mango Cardamom ice cream is refreshing, sweet and delicious, perfect for summer!  It is also sugar free since it gets its sweetness from the mangoes and dates, and it is very easy to make!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 6 | Prep Time: 5 minutes | Cook Time: 0 minutes | Ready in: 4 1/2 hours

Ingredients

• 1 15 oz can full fat organic coconut milk
• 1/2 cup raw almond butter or raw cashew butter
• 1 1/2 cups diced fresh ripe organic mango
• 1/4 tsp ground cardamom
• 1/2 cup soft, pitted medjool dates
• 1/4 tsp sea salt

Instructions

Instructions:

1. Combine all ingredients in a blender and blend until smooth.

2. Pour into an ice cream maker and process according to directions. Alternatively, if you do not have an ice cream maker, pour it into a bowl, and whisk every half hour until it is to the consistency of a thick malt.

3. Once it has finished freezing in the machine or bowl, pour into a freezer safe container with a lid, and continue to freeze until firm enough to scoop (at least 4 hours or overnight). If it becomes too firm, simply let it sit out for 15 minutes before serving.