- Let the mango chunks defrost for 5 minutes at room temperature.
- Blend the mango, coconut cream, shredded coconut, lime juice, and raw honey well.
- Top with the grated ginger.
If you’re into desserts but don’t want all the extra sugar and dairy, then this is the Paleo ice cream recipe for you!
Blended frozen mangos are amazingly creamy and with the coconut cream create a superb blend of delicious tropical flavors as well as smooth creamy texture. Top with some freshly grated ginger for a slightly spicy initial taste.
This is another super fast and easy dessert recipe that’s in my 30-Minute Paleo Desserts Book.
And if you’re looking for more Paleo ice cream recipes, then just out our giant list of them here. That list also includes Primal ice cream recipes (i.e., recipes containing dairy).
Click the green button below if you want that entire list of Paleo and Primal ice cream recipes emailed to you:
This Paleo ice cream is made with coconut cream, which is from the top of a can of refrigerated coconut milk. We suggest always keeping a few cans of coconut milk in the fridge so you can get coconut cream from it easily. If you have easy access to coconut cream instead, then use that instead in this recipe.
This recipe also calls for frozen mango chunks. You can often get these in supermarkets ready frozen. If not, then buy a fresh ripe mango, peel and slice the mango into slices and freeze them.