Coconut Ginger Ice Cream

(This recipe is from Rich Roll and Julie Piatt’s book, The Plantpower Way.)


  • 15 oz. can of coconut milk cream (set the can in the fridge overnight and use only the cream, not the liquid)
  • 10 oz. frozen organic mango
  • 1/2 tsp cardamom, plus more for garnish
  • 1/2″  piece of ginger, peeled
  • 1/4 cup honey, if needed (We do not use the honey as the mango sweetens it enough for our family.)

NOTE: This ice cream is so refreshing we always double the ingredients when we make it!

Preparation Steps

  1. Place the coconut cream and frozen mango into your high-powered blender. Blend on medium speed until completely blended.
  2. Add the ginger, cardamom, and honey.  Blend again for approximately 30 seconds.
  3. Freeze until firm, at least two hours.  (We freeze overnight.)

NOTE: Serve in coconut shells for an impressive presentation!