Recipe By @hayleyjconnor
Tastes like a Queensland summer in a scoop—minus the mozzies, humidity, and third-degree sunburn.
This Mango Coconut Ice cream is made for those peak heatwave days. You know the ones—when your fan’s just pushing hot air around and you’re one melted moment away from losing it. Consider this your tropical time-out in a bowl: creamy, cold, and instantly cooling.
Using a Ninja CREAMi? Honestly, it’s so ridiculously easy, we probably didn’t even need to write this recipe.
Made with Raw C Vanilla Bean & Sea Salt Coconut Milk, it’s dairy-free, silky-smooth, and way more dependable than that aircon that’s been on the fritz since 2017.
Scoop it. Freeze it. Eat it straight from the tub. How chill.
Ingredients
- 1.5cups of Raw C Vanilla Bean & Sea Salt Coconut Milk (375 ml)
- 1tbsp of custard powder
- 1tbsp of vanilla yoghurt
- 1mango, diced
Method
1. Add the Raw C Vanilla Bean & Sea Salt Coconut Milk, custard powder, mango and vanilla yoghurt into a Ninja CREAMi pint container. Mix until well combined.
2. Freeze for at least 24 hours, until solid.
3. Process in the Ninja CREAMi on the Lite Ice Cream setting.
4. Re-spin if necessary for an extra-smooth, creamy consistency.
Enjoy!
