This week I invested in a very exciting bit of kitchen kit. I am now the proud owner of a Magimix food processor. Over the past couple of days I have been putting pretty much everything through this great machine. Thanks to my friend Christine from Cooking Crusade I got the idea to make this very simple home made ice cream.

Dairy Free Mango and Coconut Ice Cream

2 simple ingredients – mango and coconut cream
Makes about 1.5 litres

3 large or 4 medium sized mangos
300ml of chilled organic light coconut cream

Dice the mango and freeze over night.
Add the frozen mango to the food processor with the chopping blade.
Add half the chilled coconut cream and turn on the food processor.
Add the remaining coconut cream gradually while bitzing until smooth.
Scoop the ice cream into a freezer safe container and freeze for 3 hours before serving.