Vegan Mango Ice Cream With Pumpkin
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Vegan Mango Ice Cream With Pumpkin
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A Must-Try Blender Vegan Mango Ice cream with a delightful twist by adding pumpkin puree made without the condensed milk or heavy cream, yet is so amazingly creamy and delicious!
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Ingredients
- 1 cup pumpkin puree
- 4-5 cups mango puree use fresh ripe mangoes
- ¾ cup coconut milk
- 1 teaspoon pumpkin spice
- ¾ cup sugar
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Instructions
- Roughly Chop Mangoes. Boil or roast pumpkin. I have boiled it in a pressure cooker. Peel off to get large chunks.Add mango chunks, pumpkin puree and sugar with little coconut milk in the food processor and blend till it is a smooth mixture. Once the sugar is crushed and mixed, now add more coconut milk and pumpkin spice and lend againNote: You may freeze the ingredients for a perfect creamy texture and then blend them.
- Transfer the contents to a plastic container with a lid. Freeze it for 5- 6hrs.If you want more creamy texture, blend the frozen mango puree again and freeze it again.Note: For avoiding ice crystals, you may blend the frozen puree again and freeze again or add milk powder.
- Freeze the container for at least 8 hrs. Overnight is good. Enjoy the homemade Vegan Mango Pumpkin Ice cream.
Notes
- Nutrition Facts
- Use Ripe mangoes for extra creamy and perfect sweetness.
- If you have time, freeze the ingredients and blend for more creamy ice cream or add milk powder.
- Use fresh mango puree for the best flavor.
- Store the leftovers in the freezer in a container with a lid for about 2 weeks.
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