Mango Coconut Saffron Ice Cream No Egg Recipes

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NO-CHURN MANGO-COCONUT-LIME ICE CREAM



No-Churn Mango-Coconut-Lime Ice Cream image

Provided by Food Network Kitchen

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 7

3/4 cup thawed frozen mango pulp
1/3 cup sweetened condensed milk
Grated zest and juice of 1 lime
1/4 cup confectioners' sugar
1/4 teaspoon coconut extract
1 5-ounce can unsweetened coconut cream, chilled
1 cup cold heavy cream

Steps:

  • Whisk the mango pulp, condensed milk, lime zest and juice, confectioners' sugar and coconut extract in a large bowl until smooth; set aside.
  • Scoop the solids off the top of the can of coconut cream into a separate large bowl. (Discard the liquid; if any liquid has risen to the top, pour it off before scooping out the solids.) Break the solid coconut cream into small chunks, then add the heavy cream and beat with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. (There may be a few small chunks of coconut cream.)
  • Fold about half of the whipped cream into the mango mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
  • Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or 2-quart baking dish. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight. Let soften about 20 minutes at room temperature before scooping.

MANGO-COCONUT-SAFFRON ICE CREAM (NO EGG)



Mango-Coconut-Saffron Ice Cream (No Egg) image

I love ice-cream but not the fuss of making a custard base. I combined 2 different recipes and added saffron to come up with a tropical, exotic, decadent delight! You can leave out the toasted coconut and/or saffron if you like, but why would you???!!! You can find canned mango pulp in East Indian markets. Fresh, sweet pureed mangoes would also work, I imagine. If you go that route, add about 1 tablespoon of fresh lime juice.

Provided by Loveblumes

Categories     Dessert

Time 35m

Yield 1 quart, 8-10 serving(s)

Number Of Ingredients 8

12 ounces heavy cream
1/2 cup sugar
3/4-1 cup mango pulp or 3/4-1 cup mango puree
1 (13 1/2 ounce) can coconut milk
2 tablespoons Malibu rum
2 teaspoons vanilla extract
3 -4 saffron threads (optional)
1/3 cup coconut, lightly toasted in a dry skillet or sauce pan (optional)

Steps:

  • In a small sauce pan, warm 1 cup heavy cream, do not boil. Add the saffron strands if using. The cream will take on a pretty yellow-orangeish color. Add the sugar and stir just until sugar is dissolved. In a medium bowl whisk all other ingredients together. Stir or whisk in the saffron infused cream. Cover and chill completely in refrigerator (all day or over night, preferably). Freeze in ice-cream maker and enjoy immediately or when firm. Tip: after it firms up, remove from freezer about 5 minutes before scooping so it is easier to scoop. Delicious!

Nutrition Facts : Calories 424.6, Fat 27, SaturatedFat 20.1, Cholesterol 61.2, Sodium 36.7, Carbohydrate 43.6, Fiber 0.9, Sugar 40.8, Protein 1.9

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