Coconut Ginger Ice Cream with Mango & Passionfruit

Welcome to Foodie Friday! I’m linking up with Annmarie from the Fit Foodie Mama, Esther from Chocolate Runner Girl + Jess from Hello To Fit to create awesome healthy recipes each week!

Why hello, m’friends! In the interest of saving money and using up stuff in our fridge (yay for no waste!), this week’s theme is Creative Ice Cream Flavor because…well, it’s National Creative Ice Cream Flavor Day (who wouldathunk…)!

Back when I was in Asheville, I had a super delicious vegan Thai Coconut ice cream at a chocolate shop, and I basically decided that I needed to recreate it.

I’m also continuing #CookoutWeek, so I figured I’d change it up a bit! I will admit, I may have been somewhat influenced by all the fresh tropical fruit I had while I was in Hawai’i…

(P.S. If you missed my 5-Ingredient recipe for Strawberry Orange Spritzer and/or would like to enter the giant giveaway we’re having for #CookoutWeek, visit here! :D )

I adore most fruits, but mango and passionfruit are definitely wayyy up there on my list, so when I saw the mango passionfruit jam that French Farm had…there was absolutely no way to resist getting it. It’s so, so good! <3

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Coconut Ginger Ice Cream with Mango & Passionfruit

Print Recipe

Coconut Ginger Ice Cream

Course: Dessert

Cuisine: Multicultural

Keyword: 5 ingredients + under, easy, vegan

Ingredients

• 2 3/4 cups full fat coconut milk
• 1/4 - 1/2 cup sugar*
• 1.5 inch piece ginger grated
• 2 tsp pure vanilla extract
• 1/4 cup mango passionfruit jam
• sprig of mint optional; for garnish

Instructions

• At least 24 hours before making the ice cream, put the ice cream maker bowl in the freezer.
• Pour 1/2 cup coconut milk into a saucepan. Add vanilla extract and sweetener of choice (e.g. sugar, honey, Nektar Naturals honey crystals). Warm over medium-low heat, stirring occasionally until sweetener has completely dissolved.
• Grate ginger and use a fork to press juices into a small container. Add this to the coconut milk mixture. (If you don't mind the ginger "pulp," feel free to grate the ginger directly into the coconut milk mixture! That's what we did.)
• Pour into a shallow container and add remaining coconut milk. Let it cool slightly before placing it in the fridge. Refrigerate for ~4 hours.
• Pour the coconut milk mixture into the ice cream maker bowl. Halfway through, swirl in the mango passionfruit jam.
• Churn ice cream until it reaches the consistency of soft serve (~20 minutes). If you want a firmer consistency, let it harden in the freezer for ~3-4 hours before serving!

Notes

*I used 1/4 cup sugar and 1/4 cup Nektar Naturals honey crystals!

(Double link-up today because of #CookoutWeek! The Foodie Friday one is at the bottom of this post!)

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End-of-Week-ish Recap!

• Hooray for #CookoutWeek! Check out my recipe for a super simple + refreshing 5-ingredient Strawberry Orange Spritzer and enter the giveaway!
• What are some of the ways that you stay active + healthy through a “summer slump?” Check out some of the things I did while I was on vacation in Hawai’i + get a coupon for Bob’s Red Mill’s new nutritional boosters!

• What’s your favorite ice cream flavor?
• Most unique ice cream flavor you’ve ever had?
• Favorite kind of jam!? (I am so in love with this mango passionfruit jam. <3 ) This is definitely not the last you’ve seen of this jam. I have two more recipes in the near-ish future! :]

Check out other Foodie Friday recipes/themes!

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Interested in getting to know more about any of your super-awesome co-hosts? :]

• Farrah | blog | facebook | instagram | pinterest | twitter | bloglovin’
• Annmarie | blog | facebook | instagram | pinterest | twitter | bloglovin’
• Esther | blog | facebook | instagram | pinterest | twitter | bloglovin’
• Jess | blog | facebook | instagram | pinterest | twitter | bloglovin‘

Join us next week for New Ingredient!