How do I make the mango coconut ice cream creamy?

Puree the chilled coconut cream, frozen banana, frozen mango chunks, and almond milk in a high-speed blender, adding mango gradually for smoothness.

Can I prepare the coconut whipped cream ahead of time?

Yes, briskly whip the chilled coconut cream and powdered stevia, then store it in the refrigerator until ready to assemble the floats.

What's the best way to scoop the ice cream if it's been in the freezer for a while?

If the ice cream has frozen solid, defrost it for about twenty minutes before scooping with an ice cream scoop dipped in hot water.

Why is chilling the coconut cream important for this recipe?

Chilling the coconut cream overnight ensures the thick cream separates from the water, which is crucial for achieving both the rich ice cream base and the fluffy whipped cream.

How long should I freeze the mango coconut ice cream before serving?

Freeze the pureed ice cream for about an hour to firm up before scooping. If leaving it longer, let it defrost for about twenty minutes before serving.

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Ginger Beer Mango Coconut Ice Cream Float
[Vegan]

CM By: Clémence Moulaert

Author Bio

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies.... Read More

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Three scoops of golden mango coconut ice cream in a sundae glass, topped with fizzy ginger beer and a dollop of white coconut whipped cream.

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Discover more recipes with these ingredients

Ginger Beer Mango Coconut Ice Cream Float

Dairy Free

I present to you a simple ginger beer float, with stupendously simple and sugar-free mango ice cream, topped with a lush whipped coconut cream made of only two ingredients.

Ingredients You Need for Ginger Beer Mango Coconut Ice Cream Float [Vegan]

For the Mango Coconut Cream and Ginger Beer Float:

1 cup coconut cream, chilled overnight
1 banana, sliced and frozen
3 heaped cups frozen mango chunks
2/3 cup almond milk
1/2 cup Ginger Beer

For the Coconut Whipped Cream:

3/4 cups and 2 tbsp coconut cream, chilled overnight
1 tbsp powdered stevia

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How to Prepare Ginger Beer Mango Coconut Ice Cream Float [Vegan]

For the Mango Coconut Cream and Ginger Beer Float:

Puree the first four ingredients in a high-speed blender or food processor until creamy and smooth. Tip: add the mango chunks a little at a time to make life easier for your blender/food processor.
Pour the ice cream into a container and place in the freezer for about an hour. If leaving it longer, do defrost it for about twenty minutes before scooping it up with an ice cream scoop dipped in hot water.

For the Coconut Whipped Cream:

Briskly whip together both ingredients.

To Assemble: Place three scoops of mango coconut ice cream in a sundae glass. Pour over the chilled ginger beer and top with a healthy dollop of coconut whipped cream. Enjoy immediately, by yourself or with a friend.