Xanthan Gum | Vegan Mango Ice Cream Using Xanthan Gum

Ingredients

• 13.5 oz Coconut Milk (one 13.5 oz can)
• 30 oz Mango Pulp (one 30 oz can or 850 g can)
• 1/2 tsp Xanthan Gum (heaped)
• 1/2 cup Almond Milk

Instructions

1. 1

   Equipment Used:For the mixing it initially, I used my hand mixer and also for first stir I went with my hand mixer and for rest all I used regular mixer blender.

2. 2

   Steps:Mix the coconut milk, mango pulp and almond milk and using the hand mixer blend them well.

3. 3

   Now add the Xanthan Gum and blend well.

4. 4

   Ice-Cream Churning Process:(This method and the time interval worked for me perfectly and I got nice creamy texture. I did only 3 churns. If you have ice-cream machine follow the instruction and churn accordingly)

5. 5

   Setting the ice-cream:After adding xanthan gum, cover it with aluminum foil (so as to prevent the freezer burn) and keep it in freezer for 2 hours.

6. 6

   Churn 1:After two hours, the ice-cream mix will be semi solid with small air bubbles on top.

7. 7

   Now using the hand mixer, blend them well for about 5 minutes and break all those air pockets. There will be still some on top. But it will eventually go away in the next churning.

8. 8

   Now cover it aluminum foil and let it sit for 2 more hours.

9. 9

   Churn 2:Remove the aluminum foil and using a flat spatula break the ice-cream.

10. 10

    Blend them again in a mixer/blender. I divided the mixture into 4 parts and blended each portion individually for about 2 minutes.

11. 11

    Transfer the blended ice-cream to a container with lid.

12. 12

    Cover it and let it freeze again for up to 8 to 9 hours.

13. 13

    Churn 3:We need to follow the same steps as we did in churn 2. Break the ice-cream and work on small portions.

14. 14

    Blend them well. By now, there should be no air pockets and as you blend you can the creamy thick ice-cream mixture.

15. 15

    Transfer the blended content to a container with lid.

16. 16

    Cover and freeze again till they are set.

17. 17

    That’s it. Yummy and creamy ice cream is ready.