VEGAN PINA COLADA ICE CREAM SWIRLED WITH MANGO
- 3 1/4 cups full-fat canned coconut milk, mixed until smooth
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon salt
- 2/3 cups sugar
- 2 tablespoons light corn syrup
- 1 tablespoon vanilla extract
- zest of 1 lime
- 1 1/2 cups toasted sweetened shredded coconut
Mix 2 tablespoons coconut milk with the cornstarch in a small bowl to form a slurry. Set aside. In a large pot (like a stock pot), whisk the remaining coconut milk, salt, sugar, and corn syrup together. Bring to a roiling bubble and set a timer for 4 minutes. After 4 minutes, remove pot from heat and stir in the cornstarch slurry. Put the pot back on medium heat and boil for one more minute, until slightly thickened.
Pour coconut base into a ziplock freezer bag and put in an ice bath (a big bowl of water with ice cubes). Refrigerate until cool. Meanwhile, make the pineapple and mango swirls (recipes below).
After the coconut base is cool, cut the tip of the ziplock bag and pour into a frozen ice cream canister. Spin for 15 minutes, until the coconut base has thickened. Add the vanilla extract, lime zest, and 3/4 cups of the toasted coconut and mix for another 5 minutes. It will have the consistency of soft serve at this point.
Line a bread pan with parchment or wax paper. Layer the coconut base with the mango and pineapple swirl, sprinkling the remaining toasted coconut between layers as you go. End with a layer of fruit swirls and coconut (check out this gif from the Lemon Biscotti Ice Cream for a visual of layering). Cover with saran wrap and freeze for at least four hours. Let ice cream sit on the counter for 10 minutes before serving.
For the Mango Swirl
- 2 cups frozen mango chunks (or fresh mango–you won’t need to boil as long with fresh)
- 1 cup sugar
Mix the mango and sugar in a medium pot. Bring to a boil, stirring occasionally, until the mango swirl becomes thick, about 8 minutes. The sugar will mix with the mango juice and melt to form a syrupy mix. Set aside and cool completely.
For the Pineapple Swirl
- 2 cups pineapple chunks
- 1 cup sugar
Follow the same instructions as the mango swirl above.
For the Toasted Shredded Coconut
Heat a non stick skillet over medium heat. Add the coconut and toast until just barely golden brown. Stir so the shreds don’t burn. The coconut will continue toasting after it is taken off the heat, so make sure not to let it get too brown in the pan.
Got ice cream on the brain now? Try these lovely flavors below: