Vegan Mamey Ice Cream

Recipe courtesy of Reed Olszack of Palomar Groves
October 15, 2013


Refrigerate all ingredients for several hours or overnight.

Skim coconut oil from 1 can of coconut milk (skimming must be done from refrigerated can for the oil to solidify on top of can). Combine and puree mamey pulp, coconut milk, coconut oil from chilled can, rice or soy milk, and almond extract in blender. Place in ice cream maker and freeze. Scoop into containers and place in freezer.

Related Stories & Recipes

Cook Like a Local in Florida

Wondering what to do with black sapote in your CSA? Get a copy of Local Flavor: Recipes Raised in the Florida Redland, a spiral-bound cookbook published by Miami-Dade County to promote Redland Raised ...


  • 1 large, ripe mamey sapote
  • 2 cans coconut milk
  • 1 cup rice or soy milk
  • 1/2 teaspoon almond extract
Build your own subscription bundle.
Pick 3 regions for $60