my heart is full…
in moments we will watch my sweet boy graduate from kindergarten. complete with cap and gown.
i can’t believe the year is up and he’ll be entering into a number grade next year. his limbs are growing long and weedy. his face has lost its baby pudge and thinned. his baby teeth have stayed put, but several are wiggly and will see the tooth fairy soon.
so today we’ll celebrate, along with his sweet new little friends and classmates, that he’s growing up.
just as he should.
what better way to celebrate on a lovely june day than with an ice cream cone…
one of my precious purchases from our trip to charlottesville was a bag full of champagne mangoes. apparently they are unknown up here in northern new york. but they are the sweetest, most wonderful fruits ever that are otherwise available in force this time of year. i look forward to them yearly.
armed with a few very ripe mangoes and with a hankering for something sweet and creamy and orangey, this recipe was born.
and somehow, all of the stars aligned, and indeed… exactly like a dreamsicle. dairy-free, refined sugar-free, gluten-free, and totally delicious.
now… time for the kindergarten cap and gown.
Mango-Orange Julius Coconut Milk Ice Cream
- 1 (13.5-ounce) can unsweetened full-fat coconut milk
- 2 cups chopped ripe, sweet mango (about 2 mangoes, preferably champagne mangoes)
- 1 cup mango-orange juice
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lime juice
- 10 drops liquid stevia (optional)
- Combine all ingredients in a blender container. Blend until smooth. Pour mixture into the bowl of a ice cream mixer. Freeze according to manufacturer's instruction. Transfer to a metal loaf pan (but don't line with parchment like I did.... not helpful, unless you're planning to cut ice cream in slices.) Store in freezer.
- When stored in freezer, mixture will freeze hard. Allow to sit for 15 minutes to thaw a bit before scooping.