Although it’s easy to just buy ice cream at a store, there’s something about it being homemade (or anything really) that makes it more special. To decide on the flavors, I went for my ultimate childhood favorites: mango and munggo (red mung beans). These two flavors are the most popular ones in the Philippines, along with jackfruit, macapuno, ube, corn, and cheese (yes corn, yes cheese).
When the bloghop challenge this month was announced to be ice cream, I jumped on the chance to recreate my childhood favorites-vegan.
- The mango ice cream recipe requires an ice cream maker, the red bean popsicle doesn’t.
- I used coconut cream as the base instead of soy or almond, which resulted to a gelato like texture: creamy!
HOMEMADE VEGAN MANGO ICE CREAM
- 2 cans of coconut cream
- 1/2 cup agave syrup (and another 1/4 cup agave to mix with the mangoes)
- 1/2 cup maple syrup
- 1 tsp arrowroot powder or kudzu powder, mixed in 2 tbsp water
- 2 cups frozen mango chunks (and another cup for garnish-optional), thawed
- 3 tbsp vegan butter
- a pinch of salt
- In a medium pot, simmer the coconut cream over medium heat.
- Add the salt and and vegan butter.
- Add the arrowroot powder and stir until it’s well incorporated. Turn off the heat. Let it cool. After about 20 minutes, you could put it in the fridge to cool faster.
- In a separate pot, heat the agave and maple syrup. Reduce until it’s only 3/4 cup. Turn off the heat and let it cool. Like the coconut cream, after about 20 minutes, you could put the syrup in the fridge to cool faster.
- Use the other 1/4 cup agave to mix with the mango chunks. Grind the sweetened mangoes in a food processor (don’t pulse, you’d still want bits for some texture).
- Add the coconut cream to the food processor and continue to grind or chop. You should have a smooth, creamy texture.
- Transfer the mixture to a bowl and freeze for 2-3 hours.
- Put the mixture in an ice cream maker and follow the manufacturer’s instructions.
- You’re done! You should end up with a gelato style homemade vegan mango ice cream!
If you don’t have the time, or the ice cream maker, or if you want to try a new and exciting flavor like red beans, feel free to try this recipe:
HOMEMADE VEGAN RED BEAN POPSICLE
NO ICE CREAM MAKER NEEDED
- Same ingredients as the mango ice cream except instead of mango chunks, you’ll be using sweetened red beans. You could get the red beans at any Asian or Filipino grocery stores.
- Popsicle mold (available at any grocery stores especially this season)
- Follow the directions above from steps 1-4.
- Put about a tbsp of red beans on each of the mold.
- Then pour the coconut cream to the mold.
- Freeze for at least 4 hours.
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