Turmeric Mango Ice Cream
Not-too-sweet and probiotic this ice cream packs a flavourful and nutritional punch. You’re going to love it! Feed it to your most hard core friends. IF you have any left.
Coconut milk – 2 C
Mango – 1.5 C chopped pieces
Turmeric – 1/4 C juice
Black pepper (optional) – 1/4 t
Cayenne – pinch
Basil – 1/4 C chopped fine
Probiotics (optional) – 1/4-1 t
Stevia drops (optional) to taste OR 1/4 C liquid sweetener (also optional)
If you would like your ice cream to be probiotic you can ferment the coconut milk before you make the ice cream. Allow 12-24 hours to do this. I started mine the day before making the ice cream. Basically place your 2 C coconut milk or cream into a blender and add 1/4 t or more probiotic powder, blend JUST to incorporate and ferment at roughly body temperature for 8-12 hours. Refrigerate the liquid coconut “yogurt” when completed so that it is a better temperature for making the ice cream when you’re ready.
Add all ingredients except the basil, sweetener and probiotics to a high-speed blender and blend until smooth.
Taste for sweetness and adjust. I actually didn’t sweeten mine and we were all happy with the results but we’ve been told we’re nuts. Make this so it tastes good to you and your friends.
Chop your basil fine. I like to roll mine into tiny rolls and chop them like a rolled cookie so that I end up with long curly strips of basil. You can chop them whichever way you like. If you don’t have basil substitute something else. Lemongrass would be amazing but I would use less of that so adjust accordingly.
Freeze in an ice cream maker according to the manufacturer’s directions, incorporating the chopped basil just at the end for some texture. Best eaten after sitting in the freezer for at least an hour after making.
If you’re using popsicle molds place some basil in the bottoms of the molds and pour your ice cream over that. Freeze and munch.