This No Churn Mango Turmeric Ice Cream is a deliciously creamy and cool treat. This dessert is ideal for a hot day because it is dairy-free, Paleo, and AIP compliant. It is made with ripe mangoes, coconut milk, and warming turmeric.
Ingredients: 2 ripe mangoes, peeled and diced. 1 can 13.5 oz full-fat coconut milk. 3 tbsp honey or maple syrup adjust to taste. 1 tsp ground turmeric. 1/2 tsp ground ginger. 1/2 tsp vanilla extract. Pinch of sea salt.
Instructions: Place the diced mangoes in a blender and puree until smooth. In a separate bowl, whisk together the coconut milk, honey or maple syrup, ground turmeric, ground ginger, vanilla extract, and a pinch of sea salt. Pour the mango puree into the coconut milk mixture and stir until well combined. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a creamy consistency. If you don't have an ice cream maker, you can pour the mixture into a freezer-safe container and freeze it. Stir the mixture every 30 minutes for the first 2-3 hours to prevent ice crystals from forming. Once the ice cream is ready, serve it immediately for a soft-serve texture, or transfer it to an airtight container and freeze for a few hours for a firmer texture. Enjoy your dairy-free, Paleo, and AIP-friendly Mango Turmeric Ice Cream!
Prep Time: 15 minutes
Cook Time: 0 minutes
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