Dairy-Free Mango Ice Cream

Ingredients

• 1 cup full-fat canned coconut milk
• 1/2 cup sugar
• 2 tablespoons arrowroot starch ((can sub non-GMO cornstarch))
• 2 cups pureed mango
• 2 cups dairy-free vanilla coffee creamer ((Heidi uses So Delicious French Vanilla Coconut Creamer))

Instructions

1. 1

   In a medium saucepan, whisk together the coconut milk, sugar, and starch until the starch dissolves. Whisk in the mango and creamer.

2. 2

   Place the pan over medium-high heat, and bring it to a boil. Let it boil for 1 minute, then remove it from the heat.

3. 3

   Pour the mixture into a large container, and let it cool to room temperature.

4. 4

   Cover the mixture with plastic wrap touching the surface (to keep a skin from forming).

5. 5

   Refrigerate the mixture for 2 hours, or until cool.

6. 6

   Process the mixture in your ice cream maker according to the manufacturer's instructions.

7. 7

   Pack the ice cream into a freezer-safe container, and freeze. It should be hard-packed in about 4 hours.