It’s that time of year again, and I couldn’t be happier. No, I don’t mean Christmas – although stay tuned for some delicious festive recipes coming soon. I mean SUMMER, and my yearly quest to eat as many fresh berries, peaches and mangoes as possible. So far this year, the berries have been excellent, and I’m yet to try the perfect nectarine.
Mango season started earlier than usual, and I got excited and bought a couple of not-yet-perfect specimens. But now the season is in full swing and the fruit is sensational. I’ve said before in another post that I think it’s impossible to be sad while eating a mango, and I truly believe this. If you don’t like mangoes, I’m not sure we can be friends! They are one of my absolute favourite fruits and I love them in all forms.
If you’re from Sydney or Melbourne, you’ll know about Gelato Messina. I think it’s the best gelato in the city, and I love their creative and sometimes wacky flavour combinations. There are rotating weekly specials (usually involving peanut butter) and a stable of crowd-favourite flavours that have stood the test of time. One of these now classic flavours was my first introduction to Salted Coconut Sorbet and I have never looked back.
In the same way that a pinch of salt can temper caramel’s extreme sweetness, and help to bring out the beautiful flavour of dark chocolate, a little Himalayan pink salt in a coconut dessert takes it to the next level. Along with the beautiful in-season mangoes, I’ve combined two of my favourite ingredients into a delicious no churn ice cream cake.
This is a brilliant dessert because it can be made in advance. No churn ice cream is equally perfect for festive entertaining, or served as big scoops in a waffle cone. It looks super pretty with different coloured layers and tastes like summer days.
I used sweetened condensed coconut milk for the first time to make this, which I found with the Asian ingredients in my local Woolworths supermarket. If you can’t find it, just substitute normal sweetened condensed milk and add a little extra coconut extract.
Related Post: White Chocolate and Passionfruit Ice Cream Pie
And here is where I plug my free No Churn Ice Cream ebook, because going into summer is the perfect time to try these super easy and delicious recipes. They honestly couldn’t be easier – there’s no separating eggs, or extra egg whites, no custard, no cooking, and no churning! If you want to make amazing homemade ice cream at home this summer, definitely grab the book for FREE right here.
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Salted Coconut & Mango No Churn Ice Cream Cake
Makes about 1 litre, or one loaf size ice cream cake
- 1 can (390ml) sweetened condensed coconut milk
- 600ml thickened cream
- 1/2 teaspoon vanilla extract or vanilla bean paste
- 1 tablespoon coconut extract
- 1/4 – 1/2 teaspoon Himalayan pink salt
- 2 ripe mangoes, roughly chopped
- 1/2 lime, juice and zest
- Coconut chips & fresh sliced mango, to garnish
To make the Salted Coconut ice cream, place the condensed coconut milk into a large bowl. Add the vanilla, coconut extract and whisk to fully combine. In a separate bowl, whip the cream to form soft peaks. Fold the cream into the condensed milk with a spatula until incorporated. Separate 1/3 of the mixture into another medium sized bowl.
Add salt to the remaining 2/3 of the mixture, starting with 1/4 teaspoon and then taste and add a little extra salt or coconut extract if you like.
Combine the chopped mango, lime juice and zest in a food processor or blender until liquid. Stir into the reserved 1/3 of the condensed milk mixture.
Layer the ice cream in a loaf pan starting with coconut mixture, and freezing for 20-30 minutes before adding a layer of mango mixture. Repeat until pan is full. Freeze until firm, preferably overnight. To serve, top with fresh mango and coconut flakes and cut into slices.
Note: This ice cream does set quite solid so I would recommend bringing it out of the freezer 5-10 minutes before serving and using a knife dipped in hot water to cut nice clean slices.