Tropical Mango Pineapple Nice Cream

Ingredients

• 1 medium mango, peeled and cubed, about 1.5 cups of fruit

  
• 1 medium banana, peeled and frozen, freeze ahead for creamier texture

  
• 1 medium kiwi, skin on or peeled, your preference

  
• 1 medium Mandarin orange, peeled
• 1.5 cups fresh pineapple, cut into chunks, reserve the washed pineapple skin for gut-friendly tea
• 1 can full-fat coconut milk, 13.5 oz can, unsweetened
• 1 can sweetened condensed coconut milk, 7.4 oz can
• 1 serving plant-based protein powder, vanilla or unflavored, 21g protein per serving
• 1 cup ice cubes
• 0.25 cup shredded unsweetened coconut, for topping
• 0.5 cup fresh pineapple chunks, reserved for topping
• 4 pieces dark chocolate covered cherries, one per serving, for topping

Instructions

1. 1

   Peel and cube the mango. Peel the banana (freeze it ahead of time if possible for a creamier result). Cut the kiwi and decide whether to leave the skin on or peel it. Peel the Mandarin orange. Cut the pineapple into chunks, setting aside the washed pineapple skin for tea if desired.

2. 2

   Add the banana, mango, kiwi, Mandarin orange, and 1.5 cups pineapple chunks to the blender.

   Step 2
3. 3

   Pour in the full can of coconut milk and the full can of sweetened condensed coconut milk.

4. 4

   Add one serving of plant-based protein powder and 1 cup of ice cubes.

5. 5

   Blend on high until completely smooth. Stop and scrape down the sides as needed. The base should be silky with no chunks.

6. 6

   Taste the base and adjust sweetness if needed. The condensed coconut milk provides most of the sweetness.

7. 7

   Pour the blended base into a freezer-safe container. Spread evenly, cover tightly, and freeze for at least 4 hours or until firm enough to scoop. If using an ice cream maker, churn according to manufacturer directions then transfer to a container to firm up.

   Step 7
8. 8

   When ready to serve, let the container sit at room temperature for 3 to 5 minutes to soften slightly for scooping.

9. 9

   Scoop into bowls. Top each serving with a small handful of shredded unsweetened coconut, a few fresh pineapple chunks, and one dark chocolate covered cherry.

10. 10

    For an adult version: place fresh or frozen cherries in a bowl or jar, cover with moscato, and refrigerate for at least 2 hours or overnight. Spoon the macerated cherries and their syrup over the nice cream in place of the chocolate cherry.

    Step 10

Nutrition Facts

Substitutions & Variations

• →No fresh pineapple on hand: use 1.5 cups frozen pineapple chunks instead and reduce the ice cubes to half a cup.
• →No condensed coconut milk: substitute half a cup of full-fat coconut cream plus 3 tablespoons of pure maple syrup or agave.
• →No plant-based protein powder: leave it out entirely or substitute 2 tablespoons of hemp seeds for a lighter protein boost.
• →Kiwi not available: swap in half a cup of frozen mango or one extra banana.
• →Dark chocolate covered cherry topping: use a Medjool date or a few frozen dark sweet cherries if you do not have chocolate cherries.