Mango Kulfi || Mango ice Cream (Paleo, AIP)
 
Prep time
Cook time
Total time
 
Delicious and creamy mango ice cream that can be made without an ice cream maker! Dairy free and refined sugar free!
Author:
Cuisine: Indian / Fusion
Serves: 6-8
RecipeIngredients
  • 2 Ripe mangoes, chopped (about 2 cups)
  • One 5.4 oz can of coconut cream (or ¾ th cup of coconut cream from the top of a coconut milk can)
  • ¼ tsp sea salt
  • 2 tbsp maple syrup
  • 1 tbsp arrowroot starch
  • 2 tbsp water
  • 2 tbsp collagen peptides (I use Great Lakes) - (Omit for Vegan )
RecipeInstructions
  1. Peel and cut the mangoes. Discard the pits.
  2. In a sauce pan, pour the entire coconut cream/milk along with any liquid from the can (if using coconut milk, take all the coconut cream from the top and some liquid from the bottom to fill up ¾ th cup)
  3. Place the sauce pan on the stove on low heat. Add the sea salt and the maple syrup and stir to mix. Keep heat on low.
  4. Mix the arrowroot starch with the water in a small bowl to form a slurry and pour this slowly into the sauce pan with the coconut milk all the while stirring continuously. Keep stirring for about 2-3 mins until the mixture begins to thicken and continue to cook for 1 more minute on low flame. Turn heat off. Keep aside to cool for 5-10 mins.
  5. Transfer the chopped mangoes into a blender. Pour the now cooled coconut milk mixture also into the blender and add the collagen peptides too (if adding). Blend for 2-3 minutes until you get a smooth mixture with no lumps.
  6. Transfer the mixture into a loaf pan or any other container. Cover with foil or plastic wrap and place the container flat inside the freezer. Freeze for at least 3 hours before doing the next step. (You can freeze for more than 3 hours or also overnight)
  7. Remove the container from the freezer and let it thaw for 5-10 mins. Then cut up the hard frozen mixture into small pieces and place into a blender or a food processor. Blend until smooth and creamy (soft serve ice cream texture)
  8. Pour this blended mixture back to the same container and cover with wrap and again place in freezer for at least 3-4 hours or until set.
  9. To serve ice cream, take container out of the freezer and keep it at room temperature to thaw for 10 mins. Scoop out ice cream and serve!
Recipe by Cook2Nourish at https://cook2nourish.com/2020/05/mango-kulfi-mango-ice-cream-paleo-aip-vegan.html