Name: Tropical Dairy-free No Churn Ice Cream
Prep time: 15 min
Total time: 495 min
Ingredients: 400ml coconut cream; 95 g icing sugar; 200 ml mango nectar

Tropical Dairy-free No Churn Ice Cream

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

3 servings

8 15

What you'll need

400ml coconut cream
95 g icing sugar
200 ml mango nectar

Method:

Refrigerate the coconut cream and mango nectar overnight. Place a large mixing bowl and beaters in the freezer for about 5 minutes before making the semifreddo.
Put the cold coconut cream to the cold mixing bowl and add the icing sugar. The coconut cream will be partially solidified at the top and more watery at the bottom, this is normal as the cream part rises to the top and gets more solid. Beat on high speed until the cream of coconut gets very thick (like lightly whipped cream) add the mango nectar and mix until well blended. Spoon semifreddo into a plastic or glass container with a snug fitting lid, smooth it down to compact it and freeze for at least 8 hours or overnight.
This semifreddo will be a soft, not solid frozen mixture. For best result, serve in cold dishes or coconut halves that have been placed in the freezer for a couple hours.

Nutrition

N/A

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