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Mango Pineapple Ginger Turmeric Ice Cream (Dairy Free, Refined Sugar-Free)

Vegan Mango Pineapple Ginger Turmeric Ice Cream


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: approx 3 cups
  • Category: Ice Cream
  • Method: No Churn
  • Cuisine: Dessert

Description

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.


Ingredients

Mango Pineapple Compote:

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

  1. 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.
  2. 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!
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