Mangosteen Hibiscus Ice Cream
Mangosteen Hibiscus Ice Cream is a delicious churn recipe with exotic flavors. It’s made with only 6 simple ingredients and contains a vitamin C-boosting antioxidant. This creamy frozen dessert with a citrus touch is a delicious way to get your ice cream fix and is vegan, oil-free, refined sugar-free, and gluten-free!
Equipment
Ingredients
Ingredients:
- 1 14 oz can full fat coconut milk
- 8 oz sweetened condensed coconut cream
- ¼ cup raw cashew butter
- ⅓ cup pure maple syrup
- 2 teaspoons vanilla extract
- 3 tablespoons Anima Mundi Mangosteen Hibiscus Powder "NATURALVEGAN" for 15% off!
Instructions
Mix the Base:
- In a large bowl, combine the coconut milk, sweetened condensed coconut cream, raw cashew butter, pure maple syrup, and vanilla extract. Mix until smooth and creamy.
Add the Mangosteen Hibiscus Powder:
- Add the Anima Mundi Mangosteen Hibiscus Powder to the mixture. Mix again until the powder is fully incorporated.
Churn the Ice Cream:
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes.
Freeze for Firmer Texture (Optional):
- For a firmer texture, transfer the churned ice cream into a lidded container and freeze for an additional 2-4 hours.
Serve and Enjoy:
- Scoop the ice cream into bowls or cones and enjoy this refreshing, tangy, and creamy treat!
Tried this recipe?Let us know how it was!