(Dairy Free) Mango Clove Ice Cream

Ahh, mango week. I'm still loving the taste of the mangoes, despite this being the fourth day of cooking with them. Today is a little overcast, with some blustery Winnie the Pooh kinds of winds. It hasn't rained yet, but there's a huge gray cloud hanging over the valley. But that doesn't mean it's cold, thankfully. It's a nice springish 71 degrees outside, and I'm so glad. What a beautiful afternoon.

I just got an ice cream maker, and I'm actually having mixed feelings about it. I got the Cuisinart Frozen Yogurt, Ice Cream & Sorbet maker. This dairy free treat was the third attempt in the ice cream maker, because the first two times, it didn't actually freeze anything! It warns in the instructions that you must have chilled ingredients before adding them to the frozen bowl. I didn't do it the first time, and it was like I had never attempted to freeze it. I pulled out the un-frozen mixture, and chilled it in the back of the fridge. By my third attempt, I had some delicious ice cream!

I'm so glad coconut milk exists. It's creamy and smooth and makes a great ingredient for ice "cream." It's really a dairy free person's dream.

This ice cream is a little spicy and a little sweet. The sweetness of the mango is a subtle note behind the spicy clove, and it's a great combination. This is probably not as sweet of a mixture as store-bought ice cream, but I can always handle having something a little less sweet.

(Dairy Free) Mango Clove Ice Cream
For a 1.5 quart ice cream maker

1 can coconut milk
1 cup mango nectar, or mango puree
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon ground cloves

Combine the ingredients and chill. When the mixture is as chilled as possible, prepare according to your ice cream maker's directions. At the end of the mixing time, spoon into an airtight container and freeze until completely firm.

We're going to wrap up mango week with some curry tomorrow from my friend Sherry! I can't wait!