I think the sun inspired me to whip up this dairy-free tropical turmeric ice cream (that, and fresh champagne mangos were on special at New Seasons). It even seems like you’re eating sunshine with this one, and that makes me feel happy.
I added turmeric for a dose of antioxidants and grass-fed collagen for some gut-boosting nutrients. I’m a big fan of both those things. This recipe would also be lovely with frozen pineapple (as an addition or instead of the mango).
Also, speaking of sunshine, we finally had a break in the crummy weather here in Portland and were blessed with two 80-degree days in a row! It’s been a rough spring (and winter) with record amounts of precipitation and we’ve all been starving for the sun. Kinda weird to feel 80-degrees though when we haven’t even hit 70 yet this year, and have been consistently experiencing weather in the 40s and 50s. But man, it feels good and I’m actually sitting outside as I work on this post!
Cheers and enjoy!
Dairy-Free Tropical Turmeric Ice Cream
- 2 fresh mangos, peeled, chopped and frozen for at least 24 hours (or buy already frozen)
- 1 medium just-ripe banana, peeled, sliced and frozen for at least 24 hours
- 3/4 cup full-fat coconut milk (I like this brand, which has no gums)
- 1 tsp pure vanilla extract
- Pinch of sea salt
- 2 Tbsp grass-fed collagen powder (I used this brand, but like this one too)
- 1/2 – 3/4 tsp ground turmeric (I liked it with 3/4 tsp, but use 1/2 if you’re not sure)
- 3-4 Tbsp sliced almonds
- Add frozen fruit to the food processor with the coconut milk and vanilla. Blend until smooth, scraping down the sides and re-blending, as needed.
- Next, add the sea salt, collagen, and turmeric. Blend until well mixed.
- Scoop mixture into a large bowl and mix in the sliced almonds. Freeze for a couple hours if you want it to firm up a bit more or enjoy right away
Yields: 2-3 servings