Even though we are still in Spring, you can almost feel the summer in the air. So what better time to make something refreshing that everyone will love. Let’s make tangerine ice cream but without dairy!
Now there are many amazing vegan ice cream brands you can choose from these days but quite a few add guar gum, or locust bean gum as natural thickeners and preservatives. So if you prefer to avoid these altogether, you can make your own.
God knows I have had my fair share of failed desserts since I became vegan. Nothing too bad, mostly dense cakes with sometimes undercooked middle. The truth is that finding a good replacement for eggs can be a little tricky especially when making cakes.
But every now and then, we come across a dessert that is so simple yet so amazing! This tangerine ice cream is it. Not only does it have just 3 ingredients but you don’t even need an ice cream maker!
Why tangerine, you may ask? For some reason, we decided to buy a large bag (it was a good bargain), and we weren’t eating them fast enough. So to avoid them going bad, I thought let’s make some ice cream.
The preparation is basically zesting all the tangerines. Then peel and carefully remove all strings and white parts. Next you place all the fruit in a sealed bag and freeze for 1-2 hours. Place in a blender with the coconut cream and sweetener and blend until smooth. At this point you pour it into an ice cream popsicle mold, or keep it in the bag flat. Freeze again for another hour and it is ready.
SUGGESTIONS
– Don’t skip the zest because it adds a nice zing to the light tangerine flavor.
– Use firm tangerines. Older ones will not have much juice.
Variations
– You can replace the tangerines with oranges, berries, mangos, just about any fruit you like as long as you use the same ratio fruit to coconut cream (4 to 1).
– Don’t have coconut cream?
No problem. Just put a can of coconut milk in the refrigerator over night. It will separate the cream (at the top) from the milk.
You can also use cashew milk with 1 tablespoon of cornstarch or tapioca starch.
Another option is to use frozen ripe bananas (but you will taste the bananas).
3-ingredient Tangerine Ice Cream
Equipment
- Blender
- Sealed plastic bag
Ingredients
- 8-10 tangerines (about 4 cups)
- 1 cup coconut cream
- 3-4 tbsp maple or agave syrup
Instructions
- Zest all the tangerines.
- Peel and remove all white pith.
- Place in a sealed bag and freeze for two hours until lightly frozen.
- Blend the frozen tangerines, zest with the coconut cream, maple syrup until smooth.
- Taste and add more sweetener if needed.
- If the mixture seems a little too dry, add a few tablespoons of plant-based milk.
- Pour in a container, or popsicle mold and freeze for an hour or two.
- Remove from the freezer a few minutes before consuming.
