BAKE SHOP: Grilled Mango, Chipotle & Lime Ice Cream (dairy-free!)


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I've been hibernating for awhile.  Well, to be honest, we should probably call it pouting.  A deathly combination of record high temperatures, a new camera getting acquainted with the floor of my kitchen, and the loss of our first 2 foster boys.  It's so hot; 108 outside as I type this.  After a 3 week separation, the new camera has a facelift and is once again fully functional.  And as for the boys being moved to their aunt's house, it's getting easier every day.

Are you having a good summer?  The above would suggest I wasn't but it's far from the truth.  I've been busy with teaching private swim lessons and have been happy to work with some of my regular families, once again.  And some very exciting things are in the works for Jorge and I.  Let's just say it has to do with all of our dreams coming true.  More details to come in the future, I promise.  ;)

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This summery ice cream was created the day of the near-fatality of my camera and has been waiting patiently in my freezer for its glamour shots. 

I'd wanted to create a grilled fruit ice cream and I'd say this one pretty much hit the spot.  Though I'm dying to do a grilled pineapple ice cream next.  Maybe with some mint? 

I love to play around with making sweet things spicy so the chipotle works perfectly in this.  Adding both a smokey-ness and just a tiny bit of heat that hits your tongue at the tail end of each bite, it's perfectly summery and yummy. 

So do what I do and find a little cheer in the bowl of your own homemade ice cream.  Let me know what you think of the recipe and what changes and/or additions you make to the recipe.  Your words always brighten my day.

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Grilled Mango & Chipotle Ice Cream

4 ripe (not overripe!) mangos, sliced lengthwise to remove pits

1 T. oil (I used naturally refined avocado oil because of the high smoke point needed when grilling)

1/3 c. raw honey (optional since the mangos lend sweetness already!)

1 T. sauce from a can of chipotle peppers in adobe

1 lime, juice and zest

2 T. vodka (keeps the ice cream creamy without using eggs)

1 t. vanilla extract

1 t. sea salt

1 can full-fat coconut milk 

Directions: 

Pre-heat your grill to medium low heat.  Grease the flesh of your mangos well with the avocado oil.   Grill until char marks show (as shown above).  Set aside to cool.

In a high-powered blender, combine agave, chipotle sauce, juice & zest of the lime, vodka, vanilla extract, salt, and the flesh of the mangos.  Puree on high speed until everything is well-combined.  (I used my BlendTec Twister Jar because the cylindrical shape helps to get all the chunks mixed in well!)

Shake the can of coconut milk well and add to the blender.  Mix on high until the mixture is smooth and creamy.  Transfer to a bowl, cover and chill for 4+ hours. 

Process in your ice cream maker, according to the manufacturer's instructions.  In my ice cream maker, the mixture fit almost perfectly once spun and took about 20 minutes.  You can eat it right away or chill for 4+ hours for a firmer set ice cream. 

 

Last year:  Almond Milk Ice Cream with a Blueberry Swirl (dairy free)