"Ice Cream Sunday" Series Recap

Here is a nice little roundup of all twelve ice cream flavors I made this summer. I loved them all, but my top three were kahlua chocolate chunk with a caramel swirl, chocolate nutter butter, and blackberry pie frozen yogurt. I hope you all enjoyed this little series of posts as much as I did!

Did you have a favorite? If you tried making one, I'd love to hear how it turned out!

Chocolate Nutter Butter Ice Cream

Avocado & Brownie Ice Cream

Blackberry Pie Frozen Yogurt

Pumpkin Ice Cream

Green Tea and Almond Ice Cream (Dairy Free)

Kahlua Chocolate Chunk with a Caramel Swirl

 Raspberry & Rosemary Sorbet

Cake Batter Ice Cream

Mango & Coconut Milk Ice Cream

 Peaches & Cream Cheese Ice Cream

 Red Velvet & Blueberry Ice Cream

Nutella & Cookie Ice Cream

Ice Cream Sunday: Pumpkin Ice Cream

Well, we have made it to the end of this little ice cream series. It's a little crazy to think it's already been twelve weeks! That was a lot of ice cream.

To say goodbye to summer and transition to fall, I made pumpkin ice cream. I love pumpkin everything, and pumpkin ice cream is no exception. It's a bit like eating frozen pumpkin pie! Yum. Can't wait for pumpkin pie...with a scoop of this ice cream on top. And some whipped cream. Yeah, I went there. 

Today Tommy and I are going tot the Bumbershoot music festival in Seattle. It's kind of crazy timing because we spent all day yesterday packing up our entire house, and today is our actual moving day. But instead of moving we are playing in Seattle and celebrating Tommy's birthday! Yay! Happy birthday my love! Moving will just have to wait until tomorrow. 

Pumpkin Ice Cream
1 15oz. can pumpkin puree
2/3 cup sweetened condensed milk
4 egg yolks
1 cup heavy cream
1 cup milk
1 tbs. vanilla extract
2 tsp. pumpkin pie spice

1. In a small saucepan, combine milk, cream and 1/3 cup sweetened condensed milk and turn on medium heat.
2. In a stand mixer, whisk egg yolks and 1/3 cup sweetened condensed milk until eggs have lightened in color. Once cream mixture has reached a gentle simmer (don't let boil!), let cool for a few minutes then slowly stir cream into egg mixture. Transfer back into saucepan and continue to cook until mixture thickens and is able to coat the back of a spoon.
3. Strain mixture through a fine mesh strainer. Add pumpkin puree, pumpkin pie spice and vanilla and place in fridge for several hours or overnight.
4. Once cooled thoroughly, place into ice cream maker until the texture of soft serve. Transfer ice cream into an airtight container and let freeze for several hours or overnight. Enjoy!

Ice Cream Sunday: Cake Batter Ice Cream

It's birthday season for me! My dad's birthday is the end of July, my sister's birthday was the 22nd, my mom's is the 30th and then Tommy's is the 1st of September. It's fun to have a bunch of birthdays in a short period of time. Lot's of gift giving, cake eating and probably a dinner out and about. Lots of fun, even if my bank account might disagree.

In honor of all these birthdays, I just had to make some cake batter ice cream! The first time I had this flavor, I wondered how they got the cake flavor in ice cream. Answer? Cake mix. Oh...duh. Haha. This ice cream is incredibly creamy and full of cake batter flavor. Even after freezing it all night, it stays somewhat soft which makes it super easy to scoop and enjoy. It's like eating cake batter by the spoonful but way better because it's frozen, creamier and you don't have to worry about raw eggs. Perfect!

Cake Batter Ice Cream (Recipe adapted from Yum Sugar)
2 cups heavy cream
1 cup milk (I used 1%)
4 egg yolks
1/4 cup suagr
1 1/2 cups cake batter (yellow, white or funfetti is fine. I used funfetti)
2 tbs. vanilla extract

1. In a stand or electric mixer, beat egg yolks and sugar together until egg yolks lighten in color and holds a ribbon on the surface for about 2 seconds (this means the mixture has thickened and when drizzled, a ribbon of yolk will settle on the surface before sinking back into the mixture).
2. In a separate bowl, mix together cream and milk. Add egg mixture and whisk to thoroughly combine. Transfer mixture to a small saucepan and turn on medium heat, stirring regularly for about 5-10 minutes. You want the mixture to be about 180 degrees and thick enough to coat the back of a spoon.
3. Take mixture off heat, transfer into a container and let cool in the fridge for several hours. Once cooled, whisk in the cake mix and vanilla. Whisk thoroughly to get all lumps out.
4. Place mixture into your ice cream maker until the texture of soft serve. Transfer mixture to an airtight container, place in freezer and let freeze for several hours or overnight. Enjoy!

Ice Cream Sunday: Blackberry Pie Frozen Yogurt

If you had to choose one kind of pie to eat for the rest of your life, what would it be? I know it's a very serious, personal question that will probably require some serious soul searching to answer. Take a few minutes to think about it. No pressure. 

For me, it's gotta be blueberry pie (you thought I was gonna say blackberry, didn't ya?). Blackberry pie is an extremely close second, but blueberries don't have seeds so it comes out on top. Berry pies are simply the best if you ask me! It's a combination of the rich color, slight tang and sweet juice that just hits the spot. What's your favorite?

I've been wanting to try frozen yogurt using my ice cream maker for a while. Now that I have, I'm kicking myself for not doing it sooner! I've really enjoyed simple frozen vanilla yogurt with bananas on top, but I knew I needed to try jazzing it up. 

I think you'd agree, this frozen yogurt is fully jazzed. It tastes just like eating blackberry pie, minus the seeds (hooray!). Creamy, sweet, tangy and full of pie crust pieces...does it get any better? This is definitely in my top 3 ice creams I've made to date...and it's (slightly) lower calorie than most! Love when that happens. 

For this recipe I used frozen blackberries, but fresh would work wonderfully as well. I also used a "regular" frozen yogurt rather than a low-fat version to give it extra creaminess. If you want to cut back on the calories, low-fat would work as well but won't be as rich. Oh, and you could also go with plain frozen yogurt rather than vanilla, it just won't be as sweet! 

Blackberry Pie Frozen Yogurt

16 oz. fresh of frozen blackberries

4 cups vanilla yogurt (low-fat or regular, I used regular)

1 cup sugar

Pre-baked pie crust (one "layer" is enough)

1. In a saucepan, mix together blackberries and sugar and turn on medium heat. Stir occasionally, and the berries will soon start releasing juice and the sugar will melt into a syrup. Let mixture come to a simmer, and use a fork to crush the berries. Continue cooking until the mixture is fairly smooth and syrupy and remove from heat.

2. Pour the mixture into a fine mesh strainer and use a whisk to help separate the pulp and seeds from the liquid. Throw away the berry pulp and seeds and place the syrup into the fridge until fully cool.

3. While your syrup is cooling, bake some pie crust! You can use whatever pit crust recipe you like. I used a pre-made pie crust to save time. Once your crust is baked, place in the fridge to cool.

4. Once the syrup and pie crust are cooled, combine syrup and yogurt and place in your ice cream maker until the consistency of soft serve. 

5. Transfer about 1/3 of your yogurt into a storage container, then layer chunks of pie crust, followed by more frozen yogurt. Keep layering with pie crust pieces until your frozen yogurt is completely transferred and place in the freezer for several hours or overnight. Enjoy!

Ice Cream Sunday: Peaches & Cream Cheese Ice Cream

Woah, it's Sunday already? I don't know about you guys, but the past week flew by. I have a feeling the month of August as a whole is gonna be a whirlwind; Tommy and I are moving at the end of the month, and we are going to Bumbershoot music festival on our official moving day. Crazy? Maybe.

But I digress. Let's get to the ice cream. I have been meaning to try making ice cream with cream cheese for a while because I love me some cream cheese frosting. I think it adds just the right amount of tang to super sweet frosting. I figured these tangy-delicious properties would translate perfectly to ice cream, and I was correct!

To me, simple cream cheese ice cream sounds perfectly acceptable and awesome. But, that is kinda boring and I had a few peaches just waiting to be baked/layered with cheese/made into something not really healthy. Well peaches, I didn't let you down...meet cream cheese, honey and whole milk.

I'm not even a huge peach person, and I'm tellin' ya, this ice cream is really good. You can probably use other sweetener if you don't have honey on hand, and vanilla extract will work just fine if you don't have vanilla paste. Also, make sure your peaches are nice and ripe, that juice is gonna make a huge difference as far as the sweetness goes.

Huh, you still don't have an ice cream maker? :). I use this one. Having an ice cream maker doesn't mean an automatic gain of 10 pounds...I made frozen yogurt a few days ago, and it was awesome! Get ready for some frozen yogurt next week.

Peaches & Cream Cheese Ice Cream
4 ripe peaches, skins removed and cut into slices
1 cup milk (I used whole)
8 ounces cream cheese, softened
4 tbs. honey
2. tsp vanilla extract or paste (I used paste)
dash of salt

1. Place peaches, milk, and cream cheese into a blender and blend until smooth. Add honey, vanilla and salt, and blend until fully combined.
2. Place mixture into the fridge for several hours until chilled. Once cold, place mixture into your ice cream maker until the texture of soft serve.
3. If you want the texture of ice cream, transfer ice cream into an airtight container and place in the freezer. Freeze for several hours, or overnight. Enjoy!

Ice Cream Sunday: Green Tea and Almond Ice Cream (Dairy Free)

When I had mono during my last year in high school, all I wanted were green tea flavored things. My diet consisted mostly of green tea ice cream and Arizona green tea. After this green tea binge, I had to take a break from it for a while. To this day, Arizona green tea is just yuck. Green tea ice cream on the other hand? I'll take all you got. I don't think I'll ever get sick of it!

If you have been reading this blog for a while, you probably already know my obsession with green tea. I made a post about all matcha things, I made these green tea cookies with almonds and white chocolate chips, and a green tea coconut latte. So of course I had to make a green tea ice cream!

I decided to go the non dairy route and used coconut milk which gave the ice cream just a hint of coconut taste. I also added almonds, because I really love the flavor combo of almonds and green tea. So yummy. You can't really tell from the photos that almonds are in the ice cream, but believe me they are there and they add a great texture.

Green Tea and Almond Ice Cream
1 can coconut milk
2 tbs. matcha powder
2 tbs. honey
1 tsp. vanilla extract or paste
2/3 cups shaved almonds

1. In a small saucepan, add coconut milk and matcha powder. Use a whisk to blend slightly, and turn on the heat to medium. Whisking frequently until blended (mixture will blend easier as the coconut milk warms up).
2. Add honey and vanilla paste or extract. Taste and add more honey if desired (I like mine not super sweet). Transport to a small bowl, and place in the fridge until completely cooled (I recommend overnight).
3. Add mixture to ice cream machine and mix until the texture of soft serve. Add almonds and let fully incorporate. Transfer ice cream to an airtight container and place in the freezer for several hours or until hard. Enjoy!

Ice Cream Sunday: Kahlua Chocolate Chunk Ice Cream with Caramel Swirl

If I don't have my coffee by 2 pm, I usually get a headache and experience an overall lack of motivation to do anything. Yes, my name is Amanda, and I'm a caffeine addict. Admitting you have a problem is the first step, but believe me, I have no intention to "fix" this problem. Sorry, not sorry.

Coffee is simply necessary, and I will not apologize for that. Coffee flavored anything, and I'm totally on board.

Coffee ice cream is brilliant. Kahlua is just genius.

Wait, Kahlua ice cream? Oh lordy.

Wait, wait...there's also chocolate and caramel? Let's do this.

Okay, yes...these instructions look really complicated. I swear it's not hard, this ice cream just involves making a few different components. Basically you need to make the custard, the caramel sauce (you could always just use store bought caramel) and you have to chop up the chocolate chunks. See, not that hard. You're totally capable! Let's make some awesome ice cream.

**Just a little side note, this ice cream never really got firm, and I'm guessing it's because of the alcohol in the Kahlua. It was still delicious, but was soft and melted fairly quickly. If you want a super hard ice cream, this may not be your thing.

Kahlua Chocolate Chunk Ice Cream with Caramel Swirl 

Custard:

2 cups heavy cream

2 cups whole milk

1/2 cup kahlua

6 egg yolks

2 large tablespoons instant coffee

1/2 cup sugar

Caramel Swirl (Recipe adaptedfrom Food Network)

1 cup packed brown sugar

1/2 cup half-and-half

4 tablespoons butter 

1 pinch salt

1 tablespoon kahlua

Also Need:

4.25 oz. chocolate (I used one large dark chocolate Hershey's bar), roughly chopped

Custard:

1. In a medium saucepan, combine milk, cream, kahlua, instant coffee and sugar. Bring to a light boil and remove from heat and let cool slightly. 

2. In a separate bowl, whisk egg yolks. Once cream mixture has cooled slightly, add one cup into eggs while whisking. Add another cup of cream mixture to eggs, then add the egg mixture back into the cream mixture (in the saucepan). 

3. Cook on medium heat, stirring frequently until mixture thickens enough to coat the back of a spoon.

5. Remove from heat and strain mixture through a fine mesh strainer. 

6. Pour this mixture into an airtight container, place in the fridge and let cool completely. 

Caramel Swirl:

1. Mix the brown sugar, cream, and butter into a medium saucepan and turn on medium heat. 

2. Cook while whisking gently for 5 to 7 minutes until sauce thickens. Add salt and kahlua and continue cooking for another 5 minutes or so to thicken further. 

3. Turn heat off, and let cool slightly. Transfer mixture into an airtight container and place in fridge to cool completely. 

Let's put it all together!

1. Pour custard into ice cream maker and let churn until the texture of soft serve. Add chocolate chunks.

2. Transfer half of ice cream mixture into a small, fairly flat container (I used a small casserole dish). Using a spatula, smooth mixture flat, then drizzle caramel sauce on top. Cover this with the remaining ice cream mixture, smooth out and cover again with more caramel. 

3. Place in freezer for several hours, or until completely frozen. Enjoy!

Ice Cream Sunday: Chocolate Nutter Butter Ice Cream

When I was brainstorming what ice cream to make for this week, I realized I haven't made chocolate ice cream yet (well, Nutella ice cream kinda counts). How this happened, I'm not quite sure. So, I set out to make the creamiest, richest, most chocolatey ice cream I could. I am happy to report this mission was accomplished.

This chocolate ice cream means seriously business. Think frozen chocolate ganache. Extremely rich and creamy, one scoop is sure to satisfy your chocolate cravings. But when it's this good...why stop at satisfied? The Nutter Butter cookies add that perfect crunch and bit of saltiness.

Speaking of Nutter Butters, I feel like these cookies are seriously underrated. They are so good! I remember in elementary school, whenever a kid would bring these as a snack for the class, they were a hero for the rest of the day. Following that logic, you'll be a hero when you make this ice cream.

Chocolate & Nutter Butter Ice Cream
1 1/2 cups semi-sweet chocolate
1 cup whipping cream
1 1/2 cup milk
1/2 tbs. cocoa powder
4 egg yolks
1/8 cup sugar
Nutter Butter cookies, roughly chopped (I used about 10-15)

1. Add milk, whipping cream and chocolate into a saucepan and turn on medium low heat. Stir frequently until chocolate is melted and mixture is thoroughly combined. Remove from heat and let cool slightly.
2. In a stand mixer (or electric hand mixer) whip egg yolks and sugar until eggs lighten in color.
3. Whisking constantly, slowly add chocolate mixture into egg mixture. Return mixture into the saucepan and stir over medium-low for several minutes. Once custard has thickened slightly, place into an airtight container and let cool for several hours to overnight in the refrigerator.
4. Place custard into ice cream machine until the texture of soft serve. Add Nutter Butter cookies, and transfer into an airtight container and let freeze for several hours to overnight.

Ice Cream Sunday: Avocado & Brownie Ice Cream

I'm not sure how to start this post other than holy freaking cow, this ice cream is maybe the best thing I have ever put in my mouth. A little dramatic? Sure. But I'm serious, this ice cream is amazing. It's unbelievably creamy, smooth, rich, and yet slightly fluffy. Throw in some chewy brownie and you have some crazy good ice cream.

I'm sure some of you are thinking, "Sweet avocados? Pass." All I can say to you nay-sayers is to give it a shot. The first bite might seem a little strange, but by the second or third you will be wondering why you never had avocados for dessert before. Plus, avocados are full of healthy fats so you can rationalize that extra scoop!

As far as the brownie goes, feel free to use whatever recipe (or box) you especially like. I used Trader Joe's Reduced Guilt Brownies, which if you haven't tried yet you are missing out! Yogurt is the only thing you need to add to the mix, and they are so chewy and rich! You would never know they were "reduced guilt."

Avocado & Brownie Ice Cream (recipe adapted from Food Network)
3 medium ripe avocados
1 cup heavy whipping cream
1 1/2 cups milk (I used 2%)
1/2 cup sugar
Approximately 1 cup of cubed brownie pieces

1. Slice avocados, and scoop out meat into blender. Add cream, milk and sugar and blend until completely smooth.
2. Place mixture and brownie pieces into the fridge and let chill completely for several hours.
3. Once chilled, pour avocado mixture into ice cream machine until thick.
4. Place a few brownie pieces into an airtight container and cover with a layer of ice cream. Add more brownie pieces, followed by more ice cream until all the ice cream has been transfered. Cover and place container into the freezer for several hours or overnight.

Ice Cream Sunday: Raspberry & Rosemary Sorbet

Expectations can make or break an experience. Sometimes we set our expectations too high, and when these expectations aren't met we feel let down. On the flip side, when we lower our expectations, the results have the ability to blow us away.

I think it's important to expect good things. Expecting good things promotes positive thinking and motivates yourself and others to strive for more. That being said, lowering ones expectations leads to more pleasant surprises, and possibly a more content life. It's tricky...it's about finding a balance that works for you.

Which leads me to talk about this raspberry and rosemary sorbet.

I knew I wanted to make a sorbet this week. My expectations were lowered because, well, sorbet is not ice cream. I also wanted to try something slightly unusual. My expectations continued to drop because you never know how unusual things are going to turn out. You probably saw this coming, but this is one of those incidents where my low expectations were blown away by the awesome reality.

This sorbet is so good you guys. If I'm being completely honest, it's better than I planned. Obviously rosemary is the wildcard in this recipe, and it adds just the right amount of earthiness to the sweet and tart raspberries. It tastes just like summer should taste.

Raspberry & Rosemary Sorbet
6 cups fresh raspberries
1/2 cup lemonade
1 cup water
1 cup sugar
3 large tablespoons fresh rosemary leaves (about 3-4 sprigs)

1. In a saucepan, combine sugar and water. Bring to a slow boil and add rosemary leaves. Reduce heat and let simmer for about 3 minutes, then turn off heat and let sit  for about 10-15 minutes.
2. While syrup is cooling, add raspberries and lemonade into blender or food processor and puree. Once smooth, strain mixture through a fine mesh strainer to remove all seeds. Place puree into fridge and let completely cool.
3. Once rosemary syrup has cooled considerably, strain out rosemary leaves and transfer to an airtight container. Refrigerate until completely cooled.
4. Once raspberry puree and rosemary syrup are completely cooled (I left mine in the fridge for about 7 hours), add syrup to the puree and thoroughly combine.
5. Place mixture into ice cream machine until the texture of soft serve. Transfer into an airtight container and let freeze overnight.

Ice Cream Sunday: Red Velvet and Blueberry Ice Cream

Holidays are fun for many reasons, but the top reason in my book is enjoying awesome food with people you love. Sometimes the food stems from a family tradition, a cultural expectation, an excuse to indulge, or just a reason to make something with a theme. Whatever the reason, food really makes a lot of holidays truly special. 

This ice cream is definitely less tradition and more novelty, but that type of holiday food can be the most fun! Also, just because this ice cream is red white and blue, doesn't mean you can't eat it in March or September. Celebrate your freedom to choose your ice cream year round! 

That being said, this recipe is totally perfect for the Fourth of July. It has the colors, it's delicious and it would be perfect for cooling down on a hot July day. Make this and I promise people will come to your barbecue . I'm not even having a barbecue and a few people have already invited themselves over. Which I'm cool with, come eat all this ice cream! It's BYOWC (Bring Your Own Waffle Cone...duh). 

Fresh or frozen blueberries can be used, and it's up to you if you want to go the extra mile and bake your own red velvet cake. Personally that was a little too time consuming, so I just whipped up a red velvet cake from a mix. Still totally delicious. If you're really not feeling it, I bet some store bought red velvet cake would be yummy too. 

Red Velvet and Blueberry Ice Cream

Base:

1 cup whole milk

1/2 cup sugar

2 cups heavy cream

1 tbsp. vanilla extract

Extras:

About 2 cups red velvet cake, cubed (store bought or home made)

2 cups fresh or frozen blueberries

1/4 cup sugar

1. First let's make the base! With an electric mixer or whisk, combine milk, sugar and vanilla until combined. Add cream and vanilla and stir to combine. Cover and place in fridge for several hours or overnight. 

2. While bade is cooling, place blueberries and sugar in a saucepan and cook over medium heat, occasionally stirring. As blueberries become softer, use your stirring utensil to gently mash and squeeze out some juice and crush some berries.When sugar is completely disolved and the juice has made some syrup, place in an airtight container and refrigerate until completely chilled (I waited about 6 hours). 

3. Cut red velvet cake into small cubes and refrigerate for a couple hours until chilled. 

4. When all components are thoroughly chilled, pour base into ice cream maker and let the mixture thicken. Once it has become the texture of soft serve, add blueberries one cup at a time. If you would like your ice cream to still have a white base, only let blueberries and ice cream mix for a few seconds. If you prefer more blue and less white, let mix completely. 

5. If you desire soft serve texture, pour ice cream in serving bowl and stir in red velvet cake. If you prefer harder ice cream, find the airtight container you want to freeze your ice cream in. Place a layer of red velvet cake in container, followed by a layer of ice cream. Continuing layering until all ice cream is in your container (I did 3 layers). Place ice cream in freezer and let freeze for about 2 hours or overnight. 

Ice Cream Sunday: Nutella & Cookie Ice Cream

Cookies and cream is probably one of my favorite ice cream flavors. Soft cookies in vanilla ice cream? Uh, yes please. Oh, a little off topic, but can we all just agree that stale, soft Oreo's are way better than fresh? Cool.

The problem I sometimes have with cookies and cream is some ice cream companies like to skimp on the cookies. I want lots of cookies in every bite, gosh dangit! Being able to make ice cream with loads of cookies in every bite is reason enough to buy an ice cream maker, if you ask me. Also, having an ice cream maker allows you to enjoy Nutella ice cream. I will wait here while you go to Amazon and purchase one.

Of course if lots of cookies isn't your thing, you don't have to add as many. So much freedom! I didn't count how many I put in, but I would say it was somewhere around 13. I just kept adding the cookies into the ice cream maker until it felt right. I also chose to scrape put the frosting, but if you want to leave it in I'm sure that would be yummy too.

Nutella Cookie Ice Cream (recipe heavily adapted from Food Network)
2 cups whole milk
1 cup heavy cream
1/2 cups sugar
4 eggs yolk
1/2 cup Nutella
Oreo cookies, filling removed and roughly chopped (I used approximately 13 cookies)

1. In a saucepan, combine the milk, cream and 1/4 cup sugar over medium heat. Cook until sugar dissolves.
2. Meanwhile in in a bowl whip the egg yolks with the remaining 1/4 cup sugar using an electric mixer until the eggs become thick and pale yellow. Pour 1/2 cup of the warm milk mixture into the egg mixture and stir. Add this mixture back into the saucepan with remaining milk and sugar mixture. 
3. Cook over very low heat stirring constantly until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to ten minutes)
4. Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in Nutella and whisk until it dissolves. Place mixture in the fridge and chill completely (I recommend overnight).
5. Pour mixture into your ice cream maker and once it's the texture of soft serve, add Oreo cookies. Place in an airtight container and freeze until firm. Enjoy!

Ice Cream Sunday: Mango & Coconut Milk Ice Cream

I recently bought this Cuisinart ice cream maker as a present to myself for my birthday. I'm so excited to start making ice cream, sorbet and frozen yogurt! So excited in fact, that a new feature has been born, Ice Cream Sunday! Get ready for a new frozen desert recipe every Sunday for the rest of the summer! It's gonna be awesome.

To kick off this ice cream marathon is a simple, yummy and kinda healthy (it has fruit in it!) mango & coconut milk ice cream. Made with only fresh mangos, coconut milk, half and half lime and optional sweetener (I didn't use any), it's a little spoonful of tropical deliciousness. I topped mine with a bit of toasted coconut. Perfect for eating outside on a hot summer day!

Mango & Coconut Milk Ice Cream
2 fresh, ripe mangos, peeled and cubed
1 14 oz. can regular coconut milk
1/4 cup half and half
lime juice from 1/4 of a lime
sweetener (sugar, agave syrup, etc.), optional

1. In a blender, blend mangos, coconut milk, half and half and lime juice until very smooth. Taste mixture and add sweetener if needed. I didn't add any and it was great! Place in fridge for at least 2 hours or overnight.
2. Add cold mixture into ice cream machine for about 20 minutes or until you have the texture of soft serve. If you prefer a harder ice cream, place into an airtight container and let harden overnight.