Low Histamine Mango Ice Cream

 

Low Histamine Mango Ice Cream Recipe

Ingredients

• 2 cups frozen mango
• 4-6 ounces Coconut Milk*
• Optional: Pure Monk Fruit Extract* or Organic Better Stevia* to taste

Directions

1. Pour frozen mango into a high speed blender like a Blendtec Blender,* Vitamix blender,* or Ninja Professional.* A food processor would also work. Do NOT use a regular blender for this.
2. Start with adding 4 ounces of coconut milk.
3. Turn blender on high.
4. If the blender is struggling, add 1 more ounce (2 tablespoons) of coconut milk.
5. Turn blender on high again.
6. If necessary, add 1 more ounce at a time until blender can just blend.
7. Blend on high until the mixture is creamy and has a consistent texture.
8. Top with coconut cream topping (recipe below) if desired.
9. Spoon into a bowl and enjoy immediately.

For Coconut Cream Topping (Optional)

Ingredients

• 1 package Coconut Milk,* refrigerated overnight
  OR
  1 cup Coconut Cream*
• 1 Tablespoon Pure Monk Fruit Extract*
• ½ teaspoon raw vanilla powder*

Directions

1. If using the Coconut Milk:
   Refrigerate Coconut Milk overnight. Then remove it from the fridge. Open the package and scoop the thickest cream from the top of the package.
   OR
   If using the Coconut Cream:
   Scoop out 1 cup of coconut cream.

2. Whip the coconut cream, monk fruit extract, and raw vanilla powder with a whisk or in blender until fluffy.
3. Top ice cream with coconut cream.
4. You can use the leftover coconut water or coconut cream for smoothies or other recipes. You can also freeze it in an ice cube tray to make it easier to use.