Mango Ice Cream
It's spring, and everyone has ice cream on the brain. Including me. But I'm not tearing into a pint of Rocky Road anytime soon, because I prefer my ice creams paleo. They taste good and they feel good. With only four ingredients, this frozen mango treat is delightful to devour. Happy scooping.
Mango Ice Cream
1 mango, chopped and frozen
2 bananas, sliced and frozen
1 cup coconut cream (scraped off the top of a refrigerated can of full-fat coconut milk)
1 teaspoon vanilla
Place the frozen mango and frozen banana in a food processor and let sit for 30-45 minutes until somewhat softened. Add the coconut cream and vanilla and mix until very smooth. Pour mixture into an ice cream maker and follow manufacturer instructions. Press a piece of parchment paper on top of the ice cream before freezing to prevent freezer burn.