Coconut Mango and Candied Macadamia Ice Cream V

This vegan ice-cream is really delicious and creamy and you could add anything you like.



3 1/4 cups (about 2 tins) coconut cream
1/2 cup rice malt syrup (or, maple, coconut etc)
1/4 tsp salt
2 1/2 tsp cornflour
1 cup desiccated coconut
1tsp coconut essence
2 cups mango puree (from about 3 mangoes)
1 1/2 cups candied macadamias (ensure they are candied with sugar and not honey for the recipe to remain vegan)


1. In a small bowl combine 1/4 cup of coconut cream with the cornflour, stir until dissolved.

2. In a small saucepan, over medium heat, combine the rest of the coconut milk with the syrup, salt and coconut essence. Add the cornflour mixture and continue to stir for 5-10 mins, until thickened. Do not boil.

3. Transfer to a bowl and stir through the desiccated coconut. Allow to cool for an hour or so and then cool in the fridge for around 4hrs.

4. With an electric beater, whisk the mixture for about 5mins, until thick, creamy and has more volume. Put in the freezer for about an hour, then remove and beat again. Repeat this two or three more times. Once done, stir through the nuts.

5. Now it’s time to choose your moulds and combine the mixture with the mango puree. If using one large container, place dollops of coconut mixture with dollops of mango puree and use a knife to make a marbled effect. If using moulds, alternate spoonfuls of of the two mixtures into layers, stick a skewer in a few times to marble it a little if you like.

6. Transfer to the freezer to finish freezing (If using moulds, stick skewers or some type of stick in after about an hour so that it doesn’t sink all the way down).

7. Freeze overnight. When serving, if scooping from a large batch, leave it out for about 10mins to soften slightly. If using moulds, run them under hot water for about 30secs or so to remove