Mango Low Histamine Ice Cream
Enjoy this coconut mango low histamine ice cream that's also low oxalate, and low lectin!
Equipment
- Medium Mixing Bowl optional for topping
- Hand Mixer optional for topping
Ingredients
Mango Low Histamine Ice Cream
- 2 cups Frozen Mango
- 4-6 ounces Native Forest Coconut Milk
- ⅛ teaspoon Smart Monk 100% Pure Monk Fruit Powder optional
- 1-3 drops Stevia optional
- 1 Cherry optional topping
- 1 Tablespoon Pistachios optional topping
- 1 Tablespoon Macadamia Nuts optional topping
Coconut Cream Topping optional
- 1 can Let's Do Organic Coconut Cream preferred OR
- 1 can Native Forest Coconut Milk refrigerated overnight optional
- ½ teaspoon Smart Monk 100% Pure Monk Fruit Powder
- ½ teaspoon Raw Vanilla Bean Powder
Instructions
If Using Coconut Milk, Instead of Coconut Cream, for Topping
- Refrigerate Native Forest Coconut Milk overnight, so it thickens.
Low Histamine Ice Cream
- Put frozen mango chunks into a high speed blender.
- Add 4 ounces of coconut milk to start.
- Turn blender on high.
- If the blender is struggling, add 1 more ounce (2 Tablespoons) of coconut milk.
- Turn blender on high again.
- If necessary, add 1 more ounce at a time until blender can just blend.
- Blend on high until the mixture is creamy and has a consistent texture.
- Top with coconut cream topping (recipe below) if desired.
- Add chopped pecans or macadamia nuts and a cherry for a sundae!
- Serve in a bowl and enjoy immediately!
Coconut Milk Whipped Topping option
- Remove can from fridge. Open and scoop the thickest cream from the top of the can.
- Whip this thick cream, monk fruit extract, and raw vanilla powder with a hand-held blender until fluffy.
- Top ice cream with coconut cream.
- You can use the leftover coconut milk or coconut cream for smoothies or other recipes. You can also freeze it in an ice cube tray to make it easier to use.
Coconut Cream Whipped Topping (preferred option)
- Scoop out 1 cup of coconut cream.
- Whip the coconut cream, monk fruit extract, and raw vanilla powder with a hand-held blender until fluffy.
- Top ice cream with coconut cream.
- You can use the leftover coconut water or coconut cream for smoothies or other recipes. You can also freeze it in an ice cube tray to make it easier to use.
Notes
Nutritional Information includes coconut cream whipped topping.
Be careful to not over consume nuts if you are watching your oxalates.
Nutrition
Nutrition Facts
Mango Low Histamine Ice Cream
Amount per Serving
Calories
314
% Daily Value*
Fat
27.8
g
43
%
Carbohydrates
18
g
6
%
Sugar
12
g
13
%
Protein
3.5
g
7
%
Vitamin C
32.5
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was in the comments below!