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| As I’ve stated in previous newsletters, I don’t have the biggest sweet tooth. However, the one dessert that I’ll never turn down is ice cream. Whenever I go somewhere with my friends, getting ice cream usually punctuates the night. On average, I probably eat it at least once a week, and that expense can add up over time. If you’re like me, you may like today’s recipe: simple homemade ice cream! |
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Here's the scoop,
Sarah Choi
Newsletter Editor, Healthline
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Written by Sarah Choi
June 14, 2026 • 2 min read |
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| Coconut mango ice cream with pomegranate drizzle |
| Vegan, low carb, and four ingredients: it doesn’t get better than that! This ice cream tastes like summer. The mango is diced and frozen for around 3 hours, then blended with full-fat coconut milk and a little honey, if desired. You can serve it immediately or store it in an airtight container in the freezer. |
| Mangoes are packed with nutrients, namely vitamin C. Just one cup of mango provides 67% of the daily recommended value. Vitamin C supports your immune system and helps your body absorb iron, among other benefits.
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| This recipe calls for pomegranate molasses, which you may only be able to find in specialty stores or online. If you don’t have it, you may consider other toppings, such as shredded coconut or whipped cream.
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