Vegan mango & stem ginger ice 'cream'
1 hr 5 min
Unsweetened Almond Drink
Blue Dragon Stem Ginger in Syrup
Groovy Food Co. Agave Nectar Light Amber & Mild
- Combine the almond milk and agave syrup in a medium bowl.
- Pour the mixture into an ice cream machine and churn for 1 hour or until thick and creamy (see cook’s tip). Purée 150g fresh mango flesh and add this, along with 15g chopped stem ginger, for the last 5 minutes of churning. Transfer to a freezer-safe container and freeze until needed.
- Remove from the freezer 15 minutes before serving. Top with 1 tbsp chopped pistachio kernels.
Don’t have an ice cream machine? Put the mixture into a freezer-safe container, cover, and freeze for 1 hour. Fork over to break up any ice crystals and freeze for another hour. Repeat the process until it reaches a creamy consistency.