You may have noticed on social media that we have ice cream on the brain as of late – we can’t help ourselves, when the temperature starts to rise, flip flops and ice cream come to mind. And when the ice cream cravings hit and we are looking for something creative, unique, and satisfying, there are a few bloggers who we turn to for inspiration. You know the ones, we blow up your Twitter feed from time to time in an absolute pinning frenzy with their recipes!
One such blogger who frequently leaves us wiping drool from the keyboard is Monica from The Movement Menu. She creates savory dishes too, but we can’t stop thinking about some of her sweet frozen treats – Salted Caramel Shortbread Ice Cream Sandwiches — Blueberry Cinnamon Ice Cream — Pure Chocolate Ice Cream. Impressive, right?
Today she shares with us a recipe for Mango, Blueberry Ice Cream Floats. A recipe with a twist of fun for the little ones, but a flavor combination that feels fancy for the adults! You won’t be able to resist recreating this treat!
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Fruit on top of fruit? Absolutely! Mango Blueberry Ice Cream Floats have been created in order to replace a distant food-featured memory of mine. One of my favorite childhood memories consisted of guzzling down a root beer float at my local Dairy Queen in the Chicago suburbs. Considering that I no longer live in Chicago, do not EVER frequent Dairy Queen and now have a strong dislike towards root beer, I decided to completely recreate this memory in the now.
I have made blueberry and mango cheesecakes in the past, so I knew I wanted to explore this option with a frozen treat. The citrus from the fresh-squeezed lemon juice is perfectly accompanied by and practically swinging round and do-si-do’ing with the frozen mango. All you need to know is that your taste buds will be in perfect merriment after you have a swig of this refreshing drink. What a perfect way to celebrate almost hitting the halfway mark of Spring, which means Summer is just around the corner!
If you have no problem consuming dairy, you could ultimately make this batch of ice cream with heavy whipping cream instead of the coconut cream and/or milk products. I have done this in the past, and the results will come out equally as heavenly. I do not recommend skimping on the two lovebirds: cinnamon and molasses though! They really elevate all of the citrus and sweet elements of the drink, while tying them together with that additional kick the two bring to the table.
Alright, so stop drooling. Go prepare your ice cream maker and let it freeze for at least two days. In the mean time, you should probably clean up that drool. And your laptop. Come on, grab a tissue!
Ingredients
- 2 cups frozen blueberries, thawed for 30 minutes
- 1 1/2 cups coconut cream (from the top of a can of full-fat coconut milk-- leave it in the refrigerator for at least 24 hours to separate)
- 1/2 cup full-fat coconut milk (at room temperature)
- 2 tablespoons ground cinnamon
- 4 tablespoons coconut sugar
- 1 tablespoon blackstrap molasses
- 1 pound frozen mango chunks
- 3 cups coconut water
- juice from 6 lemons
- 1 1/2 cups plain soda water
- 2 tablespoons pure maple syrup
Instructions
- First, begin preparing the ice cream. Make sure your ice cream maker insert has been sitting in the freezer for at least 48 hours before you use it
- Place blueberries, coconut cream, coconut milk, cinnamon, coconut sugar and molasses into a high speed blender. Blend for 30 seconds, or until everything is well combined.
- Turn on your ice cream maker and slowly pour the mixture into it.
- Let ice cream churn for 15-20 minutes, or until it begins to thicken. Depending on how frozen your ice cream bowl is, it could take anywhere from 15-30 minutes to reach the desired consistency.
- Rinse out your blender. Combine the ingredients for the mango drink all together and blend on high for 30 seconds to 1 minute, until the mango chunks have pureed completely. The drink mixture should be quite smooth.
- Pour the mango drink into a cup and top it off with a big scoop of the blueberry ice cream. You can add homemade coconut whipped cream on top and a fresh garnish of mint if you're feeling fancy. I didn't have the patience because the floats looked too tantalizing.
[author] [author_image timthumb=’on’]http://paleoparents.com/wp-content/uploads/2015/04/monica_square.jpg[/author_image] [author_info]My name is Monica, and I am infatuated with all things FOOD and FITNESS. I cannot stress that enough. Though my journey hasn’t been very long, I have learned so much about myself along the way. My story is filled with plenty of frustration and tears, some of pain, and some of joy. My goal in writing The Movement Menu is to inspire YOU to change your lifestyle… IF YOU WANT TO! It’s that simple. If you don’t cook, I want you to start. If you have been glued to your couch everyday before and after work, I want you to get up and get moving. I want to improve your day-to-day quality of life. Connect with Monica: Facebook | Instagram | Twitter [/author_info] [/author]
