Mango & Passionfruit Ice Cream

Add the coconut cream to a saucepan with the vanilla and place the pan over a low heat. Bring the coconut milk to a simmer. 

In a mixing bowl, whisk together the non dairy milk, cornflour & sugar until smooth. 

Add the cornflour mix to the saucepan & mix until it’s thick & creamy. I alternate between a rubber spatular & a whisk to stop lumps from forming. It should take around 3-4 minutes for your custard to thicken. Turn off the heat once thick. 

Transfer the custard to a container and cover over directly with cling film to stop a skin from forming.

Allow the custard too cool to fridge temperature. Meanwhile you can prepare your flavourings and set up your ice cream machine (make sure if your ice cream machine needs to be pre frozen you’ve done so). For the ripple, blitz the mango with the water until smooth.

When the custard has chilled, add it to your ice cream machine, let the machine work its magic. When the custard has considerably frozen and thickened add the mango and passionfruit. When the ice cream machine is struggling to churn (as the ice cream has frozen properly) remove the ice cream from the machine and place it into your ice cream container, spoon in the mango puree and create a ripple effect.

Cover the ice cream then place it into your freezer to set properly & enjoy at your leisure.

Bear in mind you may have to let your ice cream defrost slightly before serving, as depending on how cool your freezer is, the ice cream may freeze too solid. To prevent this, increase the temperature of your freezer to around -18 degrees C. Or you could add alcohol such as rum or vodka to your custard mix, this will help keep your ice cream scoop-able as the alcohol doesn’t freeze.

Feel free to experiment with other fruits and flavours, please watch the above video for tips.