So… I’ve been hooked on ice cream the last two weeks. Sunny weather, a heat wave, and a crazy erratic and unpredictable schedule and life events may have something to do with that… Ice cream seemed the perfect complement to all of those situations. It cools you off, it chills you out, it calms your nerves… :) And so I’ve been ice creaming…
Of course there’s already an array of ice cream recipes on the blog and in Unconventional Treats, but there’s always room for new flavors, new textures… so while I’ve been enjoying a few of my oldies, expect more ice cream recipes of different varieties in the coming weeks, starting with this mango, pineapple, ginger, turmeric combo.
I have a thing for the ginger turmeric combo in general. There’s just something really soothing about it… plus that pretty natural yellow color is so cheerful, how can it not make a person happy? I also happen to like combining turmeric with mango a lot — the flavors balance out really well, the colors meld into various depths of sublime yellow…and it’s just delicious. Throw some pineapple in and take that even further.
Now, let’s talk about how to make this truly CREAMY. I started off by cooking up the fruit into a compote of sorts. If you don’t have jam sitting around and you’re in a pinch, this method works with whatever fruit you’ve got on hand. Cooking up the mango and pineapple gets rid of some of the water in the fruit — if you’ve ever had an icy ice cream fail, chances are it’s because you tried to use fresh fruit. The water inside turns into little icicles as your ice cream sets, so cooked fruit (or using jam) circumvents this problem.
Above is a blended version of that compote by the way (you don’t need to blend for this recipe though). It’s quite nice on its own, though the spices are very strong for a standalone jam (but perfect when blended into an ice cream). Just mentioning in case you felt like making this for fun sometime — especially if you have spare fruit to use up in the freezer…
This ice cream turned out to be everything I was looking for — smooth, creamy, refreshing, sweet, tangy, with a bit of a kick from the spices, and… zero iciness. Moreover — zero churning and no ice cream maker required! You could put it through an ice cream maker if you like extra-airy ice cream, but who needs extra steps ;) In fact, I sold my ice cream maker last summer, after having made so many delicious no churn ice creams I decided it’s one kitchen contraption I can do without — no more noisy churning for me, thank you very much!
Ok, let’s 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.
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:
- 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!