Mango Dark Chocolate Chunk Ice Cream Recipe
Introduction
This Mango Dark Chocolate Chunk Ice Cream is a refreshing and indulgent treat that combines tropical sweetness with rich chocolate pieces. It’s a simple homemade dessert perfect for warm days or whenever you crave a cool, fruity delight.
Ingredients
- 2 cups ripe mango, peeled and chopped
- 1 cup coconut milk
- 1/2 cup dark chocolate chunks
Instructions
- Step 1: In a blender, combine the chopped mango and coconut milk. Blend until smooth and creamy.
- Step 2: Pour the mixture into a container, stir in the dark chocolate chunks evenly, then freeze for at least 4 hours or until firm.
Tips & Variations
- Use fully ripe mangoes for the best natural sweetness and flavor.
- Swap dark chocolate chunks for semi-sweet or milk chocolate if preferred.
- For a creamier texture, stir the mixture halfway through freezing.
Storage
Store the ice cream in an airtight container in the freezer for up to 1 week. Let it sit at room temperature for a few minutes before scooping to soften slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned coconut milk for this recipe?
Yes, canned coconut milk works well and adds a rich, creamy texture to the ice cream.
Is this recipe dairy-free and vegan?
Absolutely. This ice cream uses coconut milk and fruit, making it both dairy-free and suitable for a vegan diet.
PrintMango Dark Chocolate Chunk Ice Cream Recipe
A creamy and indulgent Mango Dark Chocolate Chunk Ice Cream combining tropical mango sweetness with rich dark chocolate chunks, made creamy with coconut milk for a dairy-free treat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 10 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegan
Ingredients
Fruit
- 2 cups ripe mango, peeled and chopped
Dairy Alternative
- 1 cup full-fat coconut milk
Chocolate
- 1/2 cup dark chocolate chunks or chips (70% cocoa or higher)
Instructions
- Prepare Ingredients: Peel and chop ripe mangoes into small pieces for easier blending.
- Blend Mango and Coconut Milk: In a blender, combine the chopped mango and full-fat coconut milk. Blend until smooth and creamy, ensuring there are no large mango chunks remaining.
- Mix in Dark Chocolate Chunks: Transfer the mango-coconut milk mixture into a bowl and gently fold in the dark chocolate chunks to distribute evenly throughout the base.
- Freeze the Mixture: Pour the mixture into a freezer-safe container. Cover and freeze for at least 4 to 6 hours or until firm.
- Serve: Remove from the freezer about 5 minutes before serving to soften slightly. Scoop and enjoy your dairy-free mango dark chocolate chunk ice cream!
Notes
- Use ripe mangoes for the best natural sweetness and flavor.
- For a smoother texture, pulse the chocolate chunks into smaller pieces before folding in.
- If you prefer a softer ice cream, stir the mixture every hour while freezing to reduce ice crystals.
- This recipe is dairy-free, vegan, and gluten-free.
- Experiment with other chocolate types such as bittersweet or semi-sweet for different flavor profiles.
Keywords: mango ice cream, dairy-free ice cream, vegan dessert, coconut milk ice cream, chocolate chunk ice cream, tropical ice cream
