Mango-passion fruit ice cream

Coconut cream, Mango, Passion fruit, Inulin, Hornbeam resin, Sunflower lecithin, Cocoa butter, Allulose

Mix: 5, Combine the dry ingredients: 5, Heat on the stove: 10, Blend with a blender: 5, Freeze: 4 <span data-lazytext="h"></span>, Whisk with a mixer: 5, Freeze: 3 <span data-lazytext="h"></span>, Whisk with a mixer: 3, Freeze: 3 <span data-lazytext="h"></span>, Whisk with a mixer: 2, Freeze: 2 <span data-lazytext="h"></span>

In a saucepan, combine coconut cream (260 g), mango puree (70 g), and passion fruit puree (95 g). Mix the ingredients well to combine them.

If you have trouble finding passion fruit puree, you can make it yourself. To do this, press the pulp of 3-4 passion fruits through a sieve.

You can also substitute passion fruit puree with lime, yuzu, sea buckthorn, pineapple puree, or orange juice with pulp.

In a separate bowl, mix allulose (80 g), inulin (30 g), carob gum (3 g), and lecithin (2 g). Use a spoon or whisk to evenly distribute the gum among the sweeteners.

Add the dry ingredients to the saucepan with the coconut cream and mango. Whisk the mixture.

Over medium heat, stirring constantly, heat the mixture until hot (60-80°C), but do not bring to a boil. After that, remove the saucepan from the heat.

Add finely chopped cocoa butter (55 g) to the hot mixture.

For a more neutral flavor, you can use refined cocoa butter or coconut oil; however, the latter will make the ice cream softer.

Then blend the mixture with an immersion blender until you achieve a homogeneous and smooth emulsion.

Try the mixture for taste. If you want more sweetness, add a spoonful of stevia and blend again.

Then transfer the resulting mixture to a container, cover it, and place it in the freezer for 3-4 hours.

After that, take the container out of the freezer and stir the mixture with a spoon. Then beat it with a mixer for 1-2 minutes until it lightens and becomes bubbly.

Cover it and return it to the freezer for another 2-3 hours.

Repeat the process: stir and beat the ice cream with a mixer again. At this stage, it will be significantly denser, and it may be more convenient to use dough hooks.

Put the ice cream back in the freezer for another 2-3 hours. After that, stir and beat the ice cream with a mixer once more to achieve an airy texture without ice crystals.

The ice cream is ready for the final freeze. Portion it into popsicle molds or freeze it directly in the container.