I’m so happy to be able to eat ice cream again without needing 3 jackets and a campfire. I’m starting off this sweet summer season with something I’ve never tried before. Something you may have never tried before. Something that my friend Petra from HoneywithSpice.com has definitely tried before in her Instagram creations, and has inspired me to try…
Caramelizing fruit before using it in a recipe! So I’ve taken simple mango-banana ice cream, and amped up the flavor with some coconut sugar and cooking. The wonderful thing about caramelizing fruit is that it doesn’t change the flavor too much, it just accentuates the natural flavors of the fruit. And I’d never say no to more intense mango flavor!
3 ingredients + toppings. So simple, but so delicious. The toughest part is the waiting overnight for the fruit to freeze. Actually the toughest part is not eating the caramelized fruit warm from the pan. But you must abstain today for the sake of delicious ice cream tomorrow.Print
- 3 ripe mangos
- 2–3 ripe bananas
- 2 tbsps coconut sugar
- Toppings (coconut flakes, fresh fruit, granola, chia seeds, dried fruit, freeze dried fruit, etc.)
- Cut the mangos and bananas into large chunks.
- Add the fruit to a large non-stick pan. Sprinkle on the coconut sugar and toss to coat.
- With the heat on medium-high, caramelize the fruit for 5-7 minutes. Stir frequently to make sure nothing sticks or burns.The fruit should be juicy and slightly browned.
- Let the fruit cool, then transfer to a container to freeze overnight.
- The next day, remove the frozen fruit from the freezer. Let it defrost to the point where it is possible to break apart.
- Add the fruit to a high-speed blender or food processor and blend until smooth.
- Serve immediately with whatever toppings you choose. Or freeze the ice cream for about 30 minutes for a firmer, scoopable ice cream.