The best way to make your own ice cream is to use an ice cream maker. If you don’t have an ice cream maker, you can also put the mixture in a shallow bowl and stir vigorously every 30-60 minutes while it freezes in the freezer. This will help prevent larger ice crystals and achieve a creamy consistency. A vegan yogurt ice cream with mango is really refreshing on hot days. If you find it too cold, you can let it sit for some time until the ice cream mixture softens. Of course, you can also prepare a yogurt ice cream with other fruits.
Vegan yogurt ice cream with mango
It’s just really refreshing on hot days. If it is too cold for you, you can let it stand for a while until the ice cream mixture becomes softer. Of course you can also make yoghurt ice cream with other fruit. My creation this time is vegan yoghurt ice cream with mango, as it tastes particularly refreshing and light in the hot season.
Vegan yogurt ice cream with mango
Ingredients
- 200 g frozen mango pieces
- 300 g soy yogurt
- 100 g date paste
Instructions
For the date paste
- Simmer pitted dates Deglet Nour with water and a little lemon juice for 15-20 minutes. Then puree.
- Allow to cool.
For the ice cream
- Place yogurt in a fine mesh strainer and drain until a creamy substance is present. This may take some time.
- Place all ingredients in a high-powered blender and puree.
- Pour the mixture into a freezer container and place in the freezer for about 1 – 3 hours.
- Stir with a fork every 30 – 60 minutes. Depending on what consistency you want, leave in the freezer.
- For a smoothie, let the ice cream mixture thaw for 1 hour and blend again.
Notes
Mango-Joghurt-SmoothieTip
Yogurt ice cream can be quickly made into a light smoothie. Then enjoy it ice cold. Simply allow the ice cream to thaw. Vegan yogurt ice cream with mango enjoyed as a smoothie tastes refreshingly light.
Interesting to know
Enjoy ice-cold pleasure pure. A smoothie before sports gives quick energy.
