Dairy Free and Gluten Free Mango and Coconut Ice Cream

Dairy Free and Gluten Free Mango and Coconut Ice Cream

Even though Friday night is break out night, here at the Beach House, I still try to make healthy choices for dinner.  Even if we are eating pizza and ice cream.

This mango and coconut ice cream is stunning.  With only two ingredients, three if you want to sweeten it a little with pure mayple syrup, it is easy to make and packs a punch, in terms of health to wow factor ratio. Coconut cream is still 100% fat, but is more easily burned by the body, because of the type of fat it contains. It is also harder for the body to store.  Another plus is that it has 2.6% fewer calories per gram, than other fats.  Clearly you can't go crazy with coconut, but it is certainly a better choice, if you are eating ice cream.

As for the pizza, I used wholemeal Lebanese pita bread and used some 100% tomato passata sauce as a base.   I cooked them on cake racks placed on baking trays, to ensure the pizzas did not become soggy and it worked a treat. These pizzas were divine and using pita bread as the base, is much more cost effective than buying pizza bases.  You can see, my hungry crew found it hard not to dive in, as I was shooting the results.

Aldi is stocking an authentic Mozzarella di latte di Bufala (Buffalo milk) from Italy and it is to die for.  It is just so creamy and beautiful, I could eat the whole ball on its own, if left alone with it.

But this is a post about mango and coconut iceream, so check this out.

So decadent and so easy

Dairy Free and Gluten Free Mango and Coconut Ice cream

Makes enough to fill 3 x 1 cup ramekins 2/3 full

Double the recipe to serve 6

1 large ripe mango, straight from the fridge.  This yields about 1 cup of Mango flesh

1 x 165ml/5.6fl oz can of coconut cream chilled  (the one I used said Coconut Milk, but it was creamy)

1-2 tablespoons pure maple syrup, according to taste. Use more if you like it really sweet.

Cut mango checks and remove flesh from the seed and skin.

Put mango flesh and coconut cream in a food processor, or blender.

Whiz until a puree is formed.

Pour in maple syrup to taste.

Decant equally into 3 x 1 cup ramekins (about 2/3 full)

Eat as a puree for soft serve ice cream.

Or

Freeze for 2 hours, until just frozen, if you prefer firm icecream.

Notes:  If you want the puree really cold, prepare the mango flesh and freeze it for several hours before making the ice cream.  It will blend up on a high setting if frozen and create a really cold summer treat.

This would make a beautiful baby food dessert as well.

If you like it sweet, drizzle 1 teaspoon of pure maple syrup over the top of each ramekin to serve. 

Yummy!!!!!! 

Unless you can get this brand, available at Coles, use coconut cream.

A nice family dinner together is always a lovely way to end the week and as you know it has been a big week at the Beach House.

With the littlest Beach House Brat at school 5 days a week, I started to get lonely around Thursday  and over the weekend I arranged to continue to meet my lovely girlfriend for lunch each Thursday, just like we have done for the last 3 years.  Even though now, I am kid free and she is not.

I am also starting French lessons again on Monday, which will be fun and I am hoping nice and social.  We will be in country France for most of our trip later in the year and as it should be, no one speaks English willingly out there.  If like us, you want to do as the French do and get off the tourist trail, you certainly must speak passable French, so I need to brush up a bit.

Also as Mr Beach House works Saturday and sails on Sunday afternoon, I am insisting we go out for breakfast early on Sunday morning and to the beach for a surf, before he leaves for the day.  It's working very nicely and this is the Veggie breakfast, I ordered.  Can you tell I love food?

Have a great week Beach Dwellers.

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