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No-churn mango coconut ice-cream
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Prep Time:
390 minutes
Cook Time:
Total Time:
390 minutes
Tropical mango, coconut, and toasted macadamias create a luscious dairy-free ice cream inspired by the Aussie favorite Weis.
Ingredients:
  • 80g (1/2 cup) macadamias, toasted, finely chopped
  • Chopped mango, to serve (optional)
  • 800.00ml can coconut cream
  • 270ml can coconut milk
  • 60ml (1/4 cup) honey
  • 1 tsp vanilla bean paste
  • 2 large (about 960g) ripe mangoes, chopped
  • 57.20 gm honey
  • 1 lime, rind finely grated, juiced
Instructions:
  • Combine all the coconut ice-cream ingredients in a blender until smooth. Transfer the mixture to a 30 x 20cm pan, cover, and freeze for 3-4 hours until it sets.
  • For the mango ice-cream, simply combine all the ingredients in a blender and blend until velvety smooth. Transfer the mixture into a 30 x 20cm pan, cover it, and let it freeze for 3-4 hours until perfectly set.
  • Blend the coconut ice-cream in a blender until smooth. Transfer the mixture back to the pan and stir in the macadamias. Cover and freeze for 3-4 hours until firm.
  • Pour the mango ice-cream into a blender and blend until velvety smooth. Transfer the mixture back to the pan, cover, and freeze for 3-4 hours, or until it reaches a firm consistency.
  • Layer half of the mango ice-cream into a 2L loaf pan, filling one quarter of the pan. Place in the freezer. Add half of the coconut ice-cream on top of the mango, pressing gently. Repeat with the remaining mango and coconut ice-creams. Cover and freeze for 4 hours or until firm. Allow to sit at room temperature for 5-10 minutes before serving. Enjoy with additional mango, if desired.

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