Photo of Vegan mango & stem ginger ice 'cream' by WW

Vegan mango & stem ginger ice 'cream'

4
4
4
SmartPoints value per serving
Total Time
1hr 5 min
Prep
5 min
Serves
4
Difficulty
Easy

Ingredients

Unsweetened Almond Drink

350 ml

Mango

150 g

Blue Dragon Stem Ginger in Syrup

15 g

Groovy Food Co. Agave Nectar Light Amber & Mild

55 g

Pistachios

15 g

Instructions

  1. Combine the almond milk and agave syrup in a medium bowl.
  2. 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.
  3. Remove from the freezer 15 minutes before serving. Top with 1 tbsp chopped pistachio kernels.

Notes

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.

Start eating better than ever!