{No Churn} Peach + Mango Dairy-Free Ice Cream

This is probably my last post before I turn 30. THIRTYYYYYY. Jay Z tells me ’30’s the new 20′, but isn’t that just what people say when they get older?! To drown my sorrows / celebrate, I’m eating ice cream. Lots of it. Because it’s sugar free, dairy free, and so damn fine. No churner required….who actually owns one of those?! Someone with too much storage, thats who.

Recipe

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SERVES: 8-10

INGREDIENTS:

  • 2 x 400ml cans additive-free coconut cream
  • 1 x 400ml can additive-free coconut milk
  • ⅓ cup rice malt syrup
  • 4 peaches
  • 1 cup mango, chopped (frozen or fresh)
  • 1 tablespoon vanilla powder or essence
  • 1/4 cup shredded coconut, toasted
  • 2 tablespoons chopped pistachios

 

 

METHOD:

  1. Place the coconut cream, coconut milk, flesh of two peaches, vanilla and rice malt syrup into a blender and blend until smooth.
  2. Pour the mixture into large ice cube trays or if you use zip-lock bags, those work too.
  3. Freeze the mixture until just frozen (1-2 hours) then add it back to the blender and process until smooth.
  4. Stir in chunks of mango and pour into a 2 litre capacity tin.
  5. Freeze for 3 hours or until just frozen.
  6. Top with toasted coconut, pistachios, remaining peaches and additional mango.

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also writes for national health magazines, has launched a range of Protein Ball Mixes: Fit Mixes, and is the author of Love Move Eat (Bauer Media, 2017).

6 Comments
  1. This looks so delicious and refreshing, I will be bookmarking for future summer days.

    May your thirties by your best decade yet. As my 3oth birthday approached I was living the single life in London, drinking too much, working too much and generally not looking after myself. I came to Sydney for a holiday, to escape the impending doom that I felt about this huge milestone. 10 weeks later I returned for good and I have never been happier or healthier!

    I was so scared of leaving my twenties behind, but I feel like I am finally myself. Enjoy celebrating what is to come, you just never know!

    https://jamielaurengem.com/2016/02/21/that-was-30/

  2. I love your recipes & this looks yummy! I do however think that it is a little misleading saying that this ice cream is sugar free when rice malt syrup is used, it’s a great lower sugar alternative but still a form of sugar.

    1. Hi Kathy!
      You’re absolutely right – when i use the term sugar free on this blog, I generally mean fructose free. Theres a number of reasons for this – but the I Quit Sugar website probably explains it best. You’ll see in my recipe key it says RFS – meaning Refined Sugar Free recipe. There are also recipes that are listed as ‘SF’ – sugar free, where i would use stevia only. Hope that explains it! Sal x

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