Last updated on August 16th, 2019
Fruit on top of fruit? Absolutely! Mango Blueberry Ice Cream Floats have been created in order to replace a distant food-featured memory of mine. One of my favorite childhood memories consisted of guzzling down a root beer float at my local Dairy Queen in the Chicago suburbs. Considering that I no longer live in Chicago, do not EVER frequent Dairy Queen and now have a strong dislike towards root beer, I decided to completely recreate this memory in the now.
I have made blueberry and mango cheesecakes in the past, so I knew I wanted to explore this option with a frozen treat. The citrus from the fresh-squeezed lemon juice is perfectly accompanied by and practically swinging round and do-si-do’ing with the frozen mango. All you need to know is that your taste buds will be in perfect merriment after you have a swig of this refreshing drink. What a perfect way to celebrate almost hitting the halfway mark of Spring, which means Summer is just around the corner!
If you have no problem consuming dairy, you could ultimately make this batch of ice cream with heavy whipping cream instead of the coconut cream and/or milk products. I have done this in the past, and the results will come out equally as heavenly. I do not recommend skimping on the two lovebirds: cinnamon and molasses though! They really elevate all of the citrus and sweet elements of the dish, while tying them together with that additional kick the two bring to the table.
Alright, so stop drooling. Go prepare your ice cream maker and let it freeze for at least two days. In the mean time, you should probably clean up that drool. And your laptop. Come on, grab a tissue!
Mango Blueberry Ice Cream Floats
Servings 6 -8
- For the mango drink:
- 1 pound frozen mango chunks
- 3 cups coconut water
- juice from 6 lemons
- 1 1/2 cups plain soda water
- 2 tablespoons pure maple syrup
- For the blueberry ice cream:
- 2 cups frozen blueberries thawed for 30 minutes
- 1 1/2 cups coconut cream from the top of a can of coconut milk-- leave it in the refrigerator for at least 24 hours to separate
- 1/2 cup coconut milk at room temperature
- 2 tablespoons ground cinnamon
- 4 tablespoons coconut palm sugar
- 1 tablespoon blackstrap molasses
- First, begin preparing the ice cream. *Make sure your ice cream maker has been sitting in the freezer for at least 48 hours before you use it*
- Place blueberries, coconut cream, coconut milk, cinnamon, coconut sugar and molasses into a high speed blender. Blend for 30 seconds, or until everything is well combined.
- Plug in your ice cream maker, and turn it on. Slowly pour the mixture into the ice cream machine.
- Let ice cream churn for 15-20 minutes, or until it begins to thicken well. Depending on how frozen your ice cream bowl is, it could take anywhere from 15-30 minutes to reach the desired consistency.
- Rinse out your blender. Combine the ingredients for the mango drink all together and blend on high for 30 seconds to 1 minute, until the mango chunks have pureed completely. The drink mixture should be quite smooth.
- Pour the mango drink into a cup and top it off with a big scoop of the blueberry ice cream. You can add homemade coconut whipped cream on top and a fresh garnish of mint if you're feeling fancy. I didn't have the patience because the floats looked too tantalizing.
|Monica Stevens Le|
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.