Paleo. Because our hunter-gatherer ancestors all had high-speed Blendtec blenders . . .
Okay. You just feel that need, right? Creamy, luscious, tongue-cooling ice cream. But you’d rather not add lots of junk to your body. Enter this super-easy mango-coconut soft-serve ice cream.
You’ll need —
- A high-speed blender
- A can of organic coconut milk, unsweetened
- 10 ounces (about 2 cups) of frozen mango. You can make your own from fresh mango, cutting it in chunks and freezing it (yum!) or buy frozen (still good, but . . .)
To Make Paleo Mango-Coconut Ice Cream — Combine the coconut milk and frozen mango in the blender, and blend it high. Watch until all the chunks are gone, and let it go a bit longer to get it smooth, but not so much that it melts. Scoop it out and enjoy!
Some people add a sweetener, but we think it’s totally unnecessary. Health-wise, the mango is a bit sugary and by blending we break down the fiber, but it’s still leagues ahead of anything you’re going to buy at the store, and we haven’t yet served it to anyone who doesn’t rave about its simple, delicious flavor. We’ve even paleo-catered events and served this to great acclaim.
One serving suggestion is to cover the top with fresh-picked raspberries, a north/south flavor that is stellar. Let us know if you think of other great ways to serve this!