Mango and Passionfruit Kefir Froyo
Ice Cream Maker
Place ice cream canister in the freezer overnight.
Add all the ingredients to a high-speed blender and blitz until smooth.
Transfer to ice cream canister and churn as per the manufacturer’s instructions. For soft serve, enjoy straight away. For scoopable. Place in the freezer for 1.5 hours or until set. Remove 20 mins before eating then scoop and serve.
Place a loaf tin in the freezer to chill for 30 minutes. Add all the ingredients to a high-speed blender and blitz until smooth.
Spoon into your loaf tin and flatten with a spatula. Freeze for 40 minutes, stir and then repeat 2 more times until scoopable. Remove 20 minutes before eating then scoop and serve.
800ml Cocos Organic Mango and Passionfruit Kefir
Juice + zest of 2 limes
6 cups frozen mango cubes (780g)