Name: Mango Coconut Ice Cream with Quick Caramel Sauce
Prep time: 45 min
Total time: 165 min
Ingredients: 420 g frozen mango chunks, partially thawed; 400 ml full-fat coconut milk; 120 ml gluten free oat milk; 60 ml honey; 60 ml coconut oil; 60 ml maple syrup; 2 tablespoons Wowbutter ((nut alternative)); Pinch of ground cinnamon; Coconut flakes (, for topping)

Mango Coconut Ice Cream with Quick Caramel Sauce

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

Caribbean

2 45

What you'll need

420 g frozen mango chunks, partially thawed
400 ml full-fat coconut milk
120 ml gluten free oat milk
60 ml honey
60 ml coconut oil
60 ml maple syrup
2 tablespoons Wowbutter (nut alternative)
Pinch of ground cinnamon
Coconut flakes , for topping

Method:

Combine the mango, coconut milk, oat milk and honey in a blender. Blend until smooth. Pour into a nice cream maker and churn for 20-25 minutes or until frozen and thick. Transfer to a container and freeze for 2 hours.
When ready to serve, prepare the caramel sauce. Combine the coconut oil and maple syrup in a small pan and melt. Whisk in the Wowbutter and cinnamon until fully incorporated and smooth.
Serve the ice cream topped with a drizzle of caramel sauce and coconut flakes. (If the ice cream is very firm upon removal from the freezer, let it stand at room temperature for 10-15 minutes to thaw before scooping.)

Nutrition

N/A

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