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Homemade Mango Ice Cream
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A couple of years ago we bought a Donvier ice cream maker and promptly became ice cream making devotees. Okay, I admit I am using the “we” pronoun a bit loosely. I have to give all credit to my husband Xavier. He makes everything from your classic mint chocolate chip, to his own creations like this Mango & Cardamom Gelato.
We aren’t the only ones who love this ice cream either. We often serve it as dessert to our dinner guests and just today a friend wrote me and ended her email with, “Love to Xavier, tell him I am still dreaming about his ice-cream.”
The Donvier ice cream maker is so simple to use. You put the cooler bowl section in the freezer for 24 hours. Once it’s thoroughly frozen you add your mixture to the frozen tub. Stir the mixture a couple times over a short period of time and voila! You have a creamy delicious ice cream. The Donvier ice cream maker retails for about $70. We’ve found several at thrift stores for about $5. The following recipe can be used with any ice cream maker.
Making your own ice cream is also way yummier than anything you can find at the store. With homemade ice cream you can control just how sweet you’d like it (we often use lots of fruit and omit using any additional sweetener altogether) and you can avoid additives like carrageenan, which many people find hard to digest.
This past weekend Xavier made his Creamy Mango & Cardamom Gelato. I posted an image on Instagram and was asked repeatedly for the recipe. Luckily Xavier was willing to share.
Creamy Mango and Cardamom Gelato
Serve this on a steamy summer evening. It’s so creamy it’s like eating a cloud. This is delicious for all occasions but is especially wonderful as a follow-up to fish tacos with mango salsa.
Creamy Mango and Cardamom Gelato: Ingredients
- pulp from 1 large ripe mango (here’s how to peel and remove the seed)
- 1/4 teaspoon cardamom powder
- 2.5 cups coconut milk (or 1 cup milk + 1.5 cup cream)
- 2 eggs
Creamy Mango and Cardamom Gelato: Directions
Combine all the ingredients into a medium sized bowl.
Puree mixture with immersion blender until smooth (or use a blender).
For best results, cover the bowl and put in the fridge for a couple of hours.
Follow directions of your specific ice cream maker.
Makes 1 quart.
Print the Homemade Mango Ice Cream Recipe!
Rosalee is an herbalist and author of the bestselling book Alchemy of Herbs: Transform Everyday Ingredients Into Foods & Remedies That Healand co-author of the bestselling book Wild Remedies: How to Forage Healing Foods and Craft Your Own Herbal Medicine. She's a registered herbalist with the American Herbalist Guild and has taught thousands of students through her online courses. Read about how Rosalee went from having a terminal illness to being a bestselling author in her full story here.
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