2 x 400 ml full fat coconut milk
85 g coconut syrup or xylitol
½ tsp. ground ginger
1 tbsp. ground turmeric
1 tsp. vanilla extract
½ tsp. ground cinnamon
Pinch of black pepper
400 g fresh or frozen mango chunks
100 g ColoDan whole colostrum powder
1. Place the coconut milk, coconut syrup or xylitol, ginger, turmeric, pepper, vanilla and cinnamon in a saucepan and whisk together. Heat gently until warm then allow the milk to cool and infuse with the spices. Allow to cool.
2. Place the infused milk, mango and colostrum in a blender and process until smooth and creamy.
3. Pour the mixture into an ice cream maker and churn according to manufacturers instructions. Once churned, transfer the ice cream to a shallow freeze-safe container, smoothing the top. Cover securely and freeze until firm.
OBS! If you don't have an ice cream maker you can simply pour the mixture into a large shallow freezer-safe container and freeze until firm. Remove the ice cream from the freezer 30 minutes before serving to soften slightly.