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حـلــم ♡'
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Sunday 20 September 2026 07:30:13 GMT
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Dairy-free Mango Kefir Ice Cream 🥭🍦 Ingredients  • 3 large ripe fresh mangoes (peeled and diced, yields about 2 to 2.5 cups of purée) • ¾ cup dairy-free coconut milk kefir (plain, unsweetened) • 1 cup non-dairy heavy whipping cream (chilled) • ½ cup coconut condensed milk (sweetened) • 1 teaspoon pure vanilla extract • 1 tablespoon fresh lime juice (essential for fresh mangoes to brighten the flavor) • A tiny pinch of sea salt Instructions • Prep the pan: Place a metal loaf pan and a large mixing bowl into the freezer to chill. • Purée the fresh fruit: Cut and peel your fresh mangoes. Place the fresh mango flesh into a blender along with the coconut kefir, coconut condensed milk, lime juice, and sea salt. Blend on high speed for 1 to 2 minutes until completely smooth, silky, and free of any fibrous strings. • Whip the cream: Take the chilled bowl from the freezer. Pour in the cold non-dairy heavy whipping cream and vanilla extract. Whip with an electric hand mixer until stiff peaks form. • Fold the base: Pour the fresh mango-kefir purée directly into the whipped cream. Gently fold the two mixtures together using a rubber spatula until the color is uniform. Work slowly to keep the air in the whipped cream. • Freeze: Transfer the smooth mixture into your chilled loaf pan. Press a piece of parchment paper or plastic wrap directly onto the surface of the liquid to keep ice crystals from forming. Freeze for at least 5 to 6 hours. • Serve: Because fresh mangoes contain more water than frozen ones, let the pan sit on the counter for 10 to 15 minutes to temper before scooping. #icecream #dairyfree #Recipe #EasyRecipe #fyppppppppppppppppppppppp
Dairy-free Mango Kefir Ice Cream 🥭🍦 Ingredients • 3 large ripe fresh mangoes (peeled and diced, yields about 2 to 2.5 cups of purée) • ¾ cup dairy-free coconut milk kefir (plain, unsweetened) • 1 cup non-dairy heavy whipping cream (chilled) • ½ cup coconut condensed milk (sweetened) • 1 teaspoon pure vanilla extract • 1 tablespoon fresh lime juice (essential for fresh mangoes to brighten the flavor) • A tiny pinch of sea salt Instructions • Prep the pan: Place a metal loaf pan and a large mixing bowl into the freezer to chill. • Purée the fresh fruit: Cut and peel your fresh mangoes. Place the fresh mango flesh into a blender along with the coconut kefir, coconut condensed milk, lime juice, and sea salt. Blend on high speed for 1 to 2 minutes until completely smooth, silky, and free of any fibrous strings. • Whip the cream: Take the chilled bowl from the freezer. Pour in the cold non-dairy heavy whipping cream and vanilla extract. Whip with an electric hand mixer until stiff peaks form. • Fold the base: Pour the fresh mango-kefir purée directly into the whipped cream. Gently fold the two mixtures together using a rubber spatula until the color is uniform. Work slowly to keep the air in the whipped cream. • Freeze: Transfer the smooth mixture into your chilled loaf pan. Press a piece of parchment paper or plastic wrap directly onto the surface of the liquid to keep ice crystals from forming. Freeze for at least 5 to 6 hours. • Serve: Because fresh mangoes contain more water than frozen ones, let the pan sit on the counter for 10 to 15 minutes to temper before scooping. #icecream #dairyfree #Recipe #EasyRecipe #fyppppppppppppppppppppppp

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