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Pineapple Mango Ice Cream

2 large organic mangoes, peeled and pitted
1 organic pineapple, skinned and cut into 1-inch chunks
1 cup fresh coconut milk
1⁄2 cup raw organic agave nectar

1. Run the mangoes through a juicer to make 1 1/4 cups juice.
Run the pineapple through a juicer to make 1 1/4 cups juice.

2. Combine the juices, coconut milk and agave nectar in a blender. Blend on high until
silky smooth, at least 1 minute.

3. Place the blender jar in the freezer for 40 minutes to 1 hour or in the refrigerator for at least
1 hour or up to overnight, until well-chilled. Or pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Serve immediately or transfer to airtight containers and store in the freezer until ready to serve.

Makes about 1 quart
Reprinted from Vegan Ice Cream, Copyright © 2004, 2014
by Jeff Rogers.
Photographs copyright © 2014 by Clare Barboza.
Published by Ten Speed Press,
an imprint of Penguin Random House, LLC (penguinrandomhouse.com)

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