Gluten-freeVegetarian Ice Cream
Mango Butternut Squash and Cardamom Ice Cream
A coconut ice cream with mango, butternut squash and cardamom.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 240 ml | 1 cup | unsweetened full-fat coconut milk | |
| 50 g | ¼ cup | granulated sugar | |
| 1 g | ¼ tsp | cardamom | |
| 120 g | 1 cup | chopped frozen mango | |
| 60 g | ½ cup | frozen butternut squash, chopped |
Ingredients
Method
- Whisk the coconut milk in a large bowl until smooth.
- Add the sugar and cardamom. Whisk until well combined.
- Add the mango and squash and stir with a spatula until mixed in.
- Pour the base into a Creami pint. Put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Serve straight away with your favourite toppings.
Nutrition per serving estimated
- Calories
- 188 kcal
- Fat
- 13 g
- of which saturates
- 11 g
- Carbohydrate
- 20 g
- of which sugars
- 17 g
- Fibre
- 1 g
- Protein
- 1.6 g
- Sodium
- 10 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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