Vegan Mango Pineapple Ginger Turmeric Ice Cream
A sweet refreshing vegan ice cream recipe made with mango, pineapple, turmeric, and a spicy kick of ginger. Refined sugar-free, gluten-free, and paleo.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: approx 3 cups
- Category: Ice Cream
- Method: No Churn
- Cuisine: Dessert
Ingredients
Mango Pineapple Compote:
- 1 cup chopped mango
- 1 cup chopped pineapple
- ½ cup maple syrup
- 2 tbsp lemon juice
- 1 tbsp tapioca starch
- 1 tsp ginger(spice)
- 1 tsp turmeric (spice)
Remaining Ice Cream Ingredients:
- 1 cup raw cashews, pre-soaked and strained
- 1 cup dairy-free yogurt (I used an agave-sweetened coconut yogurt)
- ½ cup maple syrup
- 2 tbsp lemon juice
- 1 tbsp coconut oil
- 1 tsp pure vanilla extract
- ¼ tsp salt
Instructions
- Place all compote ingredients into a saucepan and bring to a light boil on medium high heat. Once the mixture starts bubbling a little keep it cooking for 10 mins, stirring frequently with a long-handled wooden spoon (so you don't burn yourself -- sugar burns are no fun!)(don't worry if the tapioca clumps up a little here and there -- that's ok). Remove off the heat and cool off on a rack for at least 10 mins.
- Place all ice cream ingredients as well as the cooled off compote into a power blender and blend until smooth (use the tamper if using a vitamix). Transfer to a glass jar or container of your choice and freeze overnight (note, if the mixture feels hot in the container, let it cool off a bit before freezing). Thaw out to a scoopable consistency on the counter and enjoy!