Coconut Milk Ice Cream with Mango
Why This Recipe Supports Chronic Wellness
Dairy-Free and Gut-Friendly
Coconut milk provides a creamy, dairy-free alternative that’s gentle on the gut, especially for individuals with lactose intolerance or inflammatory digestive conditions.
Natural Sweeteners
Using maple syrup as a sweetener keeps this recipe free of refined sugars, reducing inflammation and supporting balanced blood sugar levels.
Nutrient-Rich Ingredients
Mango and lime juice contribute antioxidants and Vitamin C, which support immune health and combat oxidative stress, while coconut milk offers healthy fats that sustain energy.
Free of Artificial Additives
This homemade ice cream is free of preservatives, artificial flavors, and colorings, making it a clean, natural treat.
Ingredient Breakdown and Their Health Benefits
Full-Fat Coconut Milk (2 Cans, Chilled)
Key Nutrients: Healthy fats (MCTs), lauric acid, and electrolytes.
Health Benefits:
Reduces inflammation and supports gut health.
Provides sustained energy without spiking blood sugar.
Creates a creamy, satisfying base for the ice cream.
Chronic Conditions Supported: Digestive disorders, inflammation, and chronic fatigue.
Maple Syrup (½ Cup)
Key Nutrients: Natural sugars, trace minerals like manganese and zinc.
Health Benefits:
Acts as a natural sweetener with lower glycemic impact than refined sugar.
Provides antioxidant support and aids in immune function.
Chronic Conditions Supported: Diabetes management (in moderation) and immune deficiencies.
Vanilla Extract (1 Teaspoon)
Key Nutrients: Antioxidants and natural flavor compounds.
Health Benefits:
Adds depth of flavor without artificial additives.
Provides subtle antioxidant properties.
Chronic Conditions Supported: Chronic fatigue and inflammation.
Ripe Mango (1, Diced)
Key Nutrients: Vitamin C, Vitamin A, and antioxidants.
Health Benefits:
Supports skin health and boosts immunity.
Aids digestion with its natural enzymes.
Chronic Conditions Supported: Skin health, immune function, and digestive issues.
Lime Juice (1 Tablespoon)
Key Nutrients: Vitamin C and citric acid.
Health Benefits:
Enhances flavor with a bright, tangy note.
Supports collagen production and aids detoxification.
Chronic Conditions Supported: Inflammation and oxidative stress.
Coconut Cream (1 Tablespoon)
Key Nutrients: Healthy fats and lauric acid.
Health Benefits:
Adds richness and boosts the creamy texture.
Supports brain health and reduces inflammation.
Chronic Conditions Supported: Leaky gut and chronic fatigue.
Shredded Coconut (Optional Garnish)
Key Nutrients: Fiber, healthy fats, and manganese.
Health Benefits:
Adds texture and mild sweetness.
Supports digestion and provides essential minerals.
Chronic Conditions Supported: Digestive health and inflammation.
How This Recipe Supports Chronic Health
Reduces Inflammation
Coconut milk, maple syrup, and mango provide anti-inflammatory compounds that help manage chronic pain and swelling.
Supports Immune Function
Rich in Vitamin C from mango and lime juice, this dessert strengthens the immune system, helping the body combat infections.
Promotes Digestive Health
The natural enzymes in mango and the gut-soothing properties of coconut milk make this ice cream easy to digest and beneficial for the gut microbiome.
Provides Clean Energy
The combination of healthy fats from coconut milk and natural sugars from mango and maple syrup ensures sustained energy without a sugar crash.
Coconut Milk Ice Cream with Mango
Ingredients
- 2 cans 13.5 oz each full-fat coconut milk, chilled in the refrigerator overnight
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 ripe mango peeled, pitted, and diced
- 1 tablespoon lime juice
- 1 tablespoon coconut cream
- Optional: shredded coconut for garnish
Instructions
- Chill the coconut milk in the refrigerator overnight to ensure it's cold and thickened. Dice the mango and set aside.
- In a blender, combine the chilled coconut milk, maple syrup, vanilla extract, lime juice, and coconut cream. Blend until smooth and creamy.
- Add the diced mango to the blender and blend again until the mango is fully incorporated and the mixture is smooth.
- Pour the mixture into an ice cream maker. Follow the manufacturer’s instructions to churn the ice cream until it reaches a soft-serve consistency. This typically takes about 20-30 minutes.
- Transfer the churned ice cream to a lidded container. Smooth the top with a spatula and cover with the lid. Freeze for at least 2 hours to firm up and achieve a scoopable texture.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
- Scoop the ice cream into bowls or cones. Optionally, garnish with shredded coconut for added texture and flavor.
- Keep any leftovers in the freezer, covered, for up to 2 weeks. If the ice cream becomes too hard, let it sit at room temperature for a few minutes before serving.
Kirsten’s Final Thoughts: A Scoop of Wellness
This Creamy Coconut Mango Ice Cream is a refreshing and guilt-free way to indulge in a dessert that supports your health goals. Its clean ingredients and tropical flavors make it a perfect choice for hot days or when you want a little sweetness without sacrificing nutrition.
Kirsten’s Tip:
Make a double batch and store individual portions in the freezer for a ready-to-enjoy treat whenever the craving strikes. With this recipe, you’ll have a delicious way to nourish your body and satisfy your sweet tooth!
Kirsten Hamilton
Recommended Recipes
Coconut Milk Ice Cream with Mango
Kirsten Hamilton
Why This Recipe Supports Chronic Wellness
Dairy-Free and Gut-Friendly
Coconut milk provides a creamy, dairy-free alternative that’s gentle on the gut, especially for individuals with lactose intolerance or inflammatory digestive conditions.
Natural Sweeteners
Using maple syrup as a sweetener keeps this recipe free of refined sugars, reducing inflammation and supporting balanced blood sugar levels.
Nutrient-Rich Ingredients
Mango and lime juice contribute antioxidants and Vitamin C, which support immune health and combat oxidative stress, while coconut milk offers healthy fats that sustain energy.
Free of Artificial Additives
This homemade ice cream is free of preservatives, artificial flavors, and colorings, making it a clean, natural treat.
Ingredient Breakdown and Their Health Benefits
Full-Fat Coconut Milk (2 Cans, Chilled)
Key Nutrients: Healthy fats (MCTs), lauric acid, and electrolytes.
Health Benefits:
Reduces inflammation and supports gut health.
Provides sustained energy without spiking blood sugar.
Creates a creamy, satisfying base for the ice cream.
Chronic Conditions Supported: Digestive disorders, inflammation, and chronic fatigue.
Maple Syrup (½ Cup)
Key Nutrients: Natural sugars, trace minerals like manganese and zinc.
Health Benefits:
Acts as a natural sweetener with lower glycemic impact than refined sugar.
Provides antioxidant support and aids in immune function.
Chronic Conditions Supported: Diabetes management (in moderation) and immune deficiencies.
Vanilla Extract (1 Teaspoon)
Key Nutrients: Antioxidants and natural flavor compounds.
Health Benefits:
Adds depth of flavor without artificial additives.
Provides subtle antioxidant properties.
Chronic Conditions Supported: Chronic fatigue and inflammation.
Ripe Mango (1, Diced)
Key Nutrients: Vitamin C, Vitamin A, and antioxidants.
Health Benefits:
Supports skin health and boosts immunity.
Aids digestion with its natural enzymes.
Chronic Conditions Supported: Skin health, immune function, and digestive issues.
Lime Juice (1 Tablespoon)
Key Nutrients: Vitamin C and citric acid.
Health Benefits:
Enhances flavor with a bright, tangy note.
Supports collagen production and aids detoxification.
Chronic Conditions Supported: Inflammation and oxidative stress.
Coconut Cream (1 Tablespoon)
Key Nutrients: Healthy fats and lauric acid.
Health Benefits:
Adds richness and boosts the creamy texture.
Supports brain health and reduces inflammation.
Chronic Conditions Supported: Leaky gut and chronic fatigue.
Shredded Coconut (Optional Garnish)
Key Nutrients: Fiber, healthy fats, and manganese.
Health Benefits:
Adds texture and mild sweetness.
Supports digestion and provides essential minerals.
Chronic Conditions Supported: Digestive health and inflammation.
How This Recipe Supports Chronic Health
Reduces Inflammation
Coconut milk, maple syrup, and mango provide anti-inflammatory compounds that help manage chronic pain and swelling.
Supports Immune Function
Rich in Vitamin C from mango and lime juice, this dessert strengthens the immune system, helping the body combat infections.
Promotes Digestive Health
The natural enzymes in mango and the gut-soothing properties of coconut milk make this ice cream easy to digest and beneficial for the gut microbiome.
Provides Clean Energy
The combination of healthy fats from coconut milk and natural sugars from mango and maple syrup ensures sustained energy without a sugar crash.
Coconut Milk Ice Cream with Mango
Ingredients
- 2 cans 13.5 oz each full-fat coconut milk, chilled in the refrigerator overnight
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 ripe mango peeled, pitted, and diced
- 1 tablespoon lime juice
- 1 tablespoon coconut cream
- Optional: shredded coconut for garnish
Instructions
- Chill the coconut milk in the refrigerator overnight to ensure it's cold and thickened. Dice the mango and set aside.
- In a blender, combine the chilled coconut milk, maple syrup, vanilla extract, lime juice, and coconut cream. Blend until smooth and creamy.
- Add the diced mango to the blender and blend again until the mango is fully incorporated and the mixture is smooth.
- Pour the mixture into an ice cream maker. Follow the manufacturer’s instructions to churn the ice cream until it reaches a soft-serve consistency. This typically takes about 20-30 minutes.
- Transfer the churned ice cream to a lidded container. Smooth the top with a spatula and cover with the lid. Freeze for at least 2 hours to firm up and achieve a scoopable texture.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
- Scoop the ice cream into bowls or cones. Optionally, garnish with shredded coconut for added texture and flavor.
- Keep any leftovers in the freezer, covered, for up to 2 weeks. If the ice cream becomes too hard, let it sit at room temperature for a few minutes before serving.
Kirsten’s Final Thoughts: A Scoop of Wellness
This Creamy Coconut Mango Ice Cream is a refreshing and guilt-free way to indulge in a dessert that supports your health goals. Its clean ingredients and tropical flavors make it a perfect choice for hot days or when you want a little sweetness without sacrificing nutrition.
Kirsten’s Tip:
Make a double batch and store individual portions in the freezer for a ready-to-enjoy treat whenever the craving strikes. With this recipe, you’ll have a delicious way to nourish your body and satisfy your sweet tooth!
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