Clean Eating, No Churn, Mango Ice Cream
14 ounce can coconut milk, full fat (I recommend Thai Kitchen)*
3 – 4 cups mango chunks, frozen**
1/4 cup raw honey
In a blender or food processor, add all ingredients and process until smooth. You might leave some larger mango pieces if you wish. Pour into any container with a lid, place in a freezer and freeze for 3 hours. To serve, let thaw on a counter for 15 – 30 minutes or so. Because this ice cream doesn’t have any fillers, it takes a bit longer to defrost and become softer, especially with time. Ba patient.
Storage Instructions: Freeze in a glass airtight container for up to a few months.
*I highly recommend Thai Kitchen coconut milk as it produces creamy and smooth ice cream thanks to a guar gum. It is available as organic and regular. I have tried other brands with less flavorful results. Coconut cream from Trader Joe’s is good too. **More mango => more fiber => softer ice cream => shorter thawing time.