Dairy free ice-cream alternatives

These quick & easy ice-cream alternatives are deliciously creamy and perfect alongside tropical fruits – special enough for any occasion.

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Mango “yoghurt” ice

Dairy, egg, wheat, gluten and nut free

Mangoes are not only delicious, but also nutritious!  They are a good source of fibre, vitamin A & C and potassium.  As with most foods, however, moderation is key as sweet fruits like mangoes have a lot of sugar.

Ingredients:

• 3 ripe mangoes
• 125g of caster sugar
• 120ml water
• Zest & juice of 1 lime
• 4 tablespoons of soya yoghurt

Method:

• In a saucepan, gently heat the sugar and water and stir until the sugar has dissolved. Cool to room temperature.
• Cut the mango from the stone – using a knife to scrape as much as possible from the skin and stone.
• In a food processor, blend the mango pulp, the sugar syrup, lime zest and juice and soya yoghurt.
• Freeze in an ice-cream maker.

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Coconut sorbet

Dairy, egg, wheat, gluten and nut free

Coconuts are very good sources of important minerals such as manganese, which is essential for bone health and the metabolism of carbohydrates, proteins, and cholesterol.  Coconuts contain polyphenol antioxidants that can protect your cells from damage, which may reduce your disease risk. Coconuts are however high in calories, so if you’re watching your weight, keep your portions small.

Ingredients:

• 2 x 400ml cans of coconut milk (not the low-fat variety)
• 85g of caster sugar
• 1 tablespoon of desiccated coconut
• 1 tablespoon of rum (optional)

Method:

• In a saucepan, combine the coconut milk with the sugar and desiccated coconut. Over a low heat, stir the mixture until the caster sugar dissolves.  Add the rum (if using).
• Allow the mixture to cool to room temperature.
• Freeze in an ice-cream maker.

If you don’t have an ice-cream maker, freeze for 3-4 hours in a covered freeze proof container.  Whisk with a fork to break up the ice crystals and freeze again until firm.  After an hour, repeat this process.