Here we are, with the difficult alphabet ‘X’. I am posting an ice-cream recipe today with Xanthan Gum and also some additional information about the same. This is a vegan homemade ice-cream prepared with coconut milk, alphonso mango pulp and almond milk without Ice-cream maker. Xanthan Gum is used here to obtain the creamy texture. Half a teaspoon is more than enough for this ice-cream.
For the alphabet X, I didn’t plan anything and thought of using the wildcard option and I was planning to post the kollu rasam recipe using the kollu rasam powder that I prepared. Out of over enthusiasm, I also joined in the other A-Z challenge and I wasn’t sure what to do for X? I wasn’t sure if they had any wildcard entries. I was thinking recipes from other cuisines. But then how it became Xanthan Gum? I always check the ingredients list whenever I do grocery and that’s when I came across this Xanthan Gum. Immediately, I thought I will do a non-recipe post with Xanthan Gum. When I started researching about it, I saw this vegan brownie ice cream recipe post. I finally got a recipe for X. I just followed the measurements in that recipe especially for xanthan gum. So here is my first ice-cream recipe :-)
So why mangoes and coconut milk and almond milk ice-cream?
- I wanted to try vegan.
- The love for mangoes. Periyakulam is known for its mangoes. When you enter in to Periyakulam from Theni, you can see a welcome board saying “Welcome to Periyakulam – Mango City”. Periyakulam maavadu is pretty famous. I didn’t post any mango recipe so far in this BM, so thought of posting mango ice-cream.
- Its mango season now and summer is the best time for ice creams.
Xanthan Gum – Sounds scary right? Actually it’s not. Xanthan gum is a sugar like compound (chemistry term, which means two or more chemical elements are chemically bonded together) that is prepared by fermenting sugar and a bacterium called Xanthomonas campestris. Now you know how xanthan gum got its name. Yes, from the bacteria and this bacteria causes black spots in veggies like broccoli and cauliflower. Can we live without bacteria? No way. We need these micro-organisms for all the fermentation process.
Xanthan gum is one of the popular food additives. According to wiki, one of the most remarkable properties of xanthan gum is its ability to produce a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent. Viscosity is the state of being thick or semi solid in consistency. That property makes is very popular and you can find this ingredient in salad dressings, sauces and ice-creams. It is also getting popular in gluten free foods. It adds that stickiness to the food. It is also used as emulsifier, thickening agent etc. WebMD explains how xanthan gum is used in medicines. As the saying goes, too much of anything is good for nothing. It is a processed product and use it on necessary basis at a minimum amount. The other facts about Xanthan Gum can be found here and here.
Now back to the post after this long write up, :-) I went with store bough coconut milk and mango pulp. I couldn’t find fresh alphonso mangoes here.
Equipments Used:
- For the mixing it initially, I used my hand mixer and also for first stir/churn I went with my hand mixer and for rest all I used regular mixer blender.
Ingredients:
- Coconut Milk – 1 can / 13.5 oz can
- Mango Pulp – 30 oz C or 850 gms
- Xanthan Gum – 1/2 tsp heaped
- Almond Milk – 1/2 cup
Steps:
- Mix the coconut milk, mango pulp and almond milk and using the hand mixer blend them well.
- Now add the Xanthan Gum and blend well.
Ice-Cream Churning Process:
(This method and the time interval worked for me perfectly and I got nice creamy texture. I did only 3 churns. If you have ice-cream machine follow the instruction and churn accordingly)
Setting the ice-cream:
- After adding xanthan gum, cover it with aluminum foil (so as to prevent the freezer burn) and keep it in freezer for 2 hours.
Churn 1:
- After two hours, the ice-cream mix will be semi solid as in the above picture with small air bubbles on top. Now using the hand mixer, blend them well for about 5 minutes and break all those air pockets. There will be still some on top. But it will eventually go away in the next churning.
- Now cover it aluminum foil and let it sit for 2 more hours. Here is the picture after churn 1.
Churn 2:
- Remove the aluminum foil and using a flat spatula break the ice-cream.
- Blend them again in a mixer/blender. I divided the mixture into 4 parts and blended each portion individually for about 2 minutes.
- Transfer the blended ice-cream to a container with lid.
- Cover it and let it freeze again for up to 8 to 9 hours. Picture after churn 2.
Churn 3:
- We need to follow the same steps as we did in churn 2. Break the ice-cream and work on small portions.
- Blend them well. By now, there should be no air pockets and as you blend you can the creamy thick ice-cream mixture.
- Transfer the blended content to a container with lid.
- Cover and freeze again till they are set.
That’s it. Yummy and creamy ice cream is ready.
Notes:
- You can use blender or mixer jar for churn 1 and also for the initial set.
- If you feel the texture is not creamy enough, you can opt for 1 more churn or instead of letting it sit for 8 hours, you can churn them twice at the interval of 4 hours.
- After the last churn, you can add nuts or chocolate chips before freezing them.
- Almond milk can be replaced with soy milk.
- The mango pulp I used was sweet enough, so I didn’t add any additional sugar. If required sugar can be added.
- If using mangoes, opt for ripe sweet mangoes.
- Do not use more than 3/4 tsp of xanthan gum for this proportion.
Xanthan Gum | Vegan Mango Ice Cream Using Xanthan Gum
Ingredients
- Coconut Milk - 1 can / 13.5 oz can
- Mango Pulp - 30 oz C or 850 gms
- Xanthan Gum - 1/2 tsp heaped
- Almond Milk - 1/2 cup
Instructions
Equipments Used
- For the mixing it initially, I used my hand mixer and also for first stir I went with my hand mixer and for rest all I used regular mixer blender.
Steps
- Mix the coconut milk, mango pulp and almond milk and using the hand mixer blend them well.
- Now add the Xanthan Gum and blend well.
Ice-Cream Churning Process
- (This method and the time interval worked for me perfectly and I got nice creamy texture. I did only 3 churns. If you have ice-cream machine follow the instruction and churn accordingly)
Setting the ice-cream
- After adding xanthan gum, cover it with aluminum foil (so as to prevent the freezer burn) and keep it in freezer for 2 hours.
Churn 1
- After two hours, the ice-cream mix will be semi solid with small air bubbles on top.
- Now using the hand mixer, blend them well for about 5 minutes and break all those air pockets. There will be still some on top. But it will eventually go away in the next churning.
- Now cover it aluminum foil and let it sit for 2 more hours.
Churn 2
- Remove the aluminum foil and using a flat spatula break the ice-cream.
- Blend them again in a mixer/blender. I divided the mixture into 4 parts and blended each portion individually for about 2 minutes.
- Transfer the blended ice-cream to a container with lid.
- Cover it and let it freeze again for up to 8 to 9 hours.
Churn 3
- We need to follow the same steps as we did in churn 2. Break the ice-cream and work on small portions.
- Blend them well. By now, there should be no air pockets and as you blend you can the creamy thick ice-cream mixture.
- Transfer the blended content to a container with lid.
- Cover and freeze again till they are set.
- That’s it. Yummy and creamy ice cream is ready.
Notes
If you feel the texture is not creamy enough, you can opt for 1 more churn or instead of letting it sit for 8 hours, you can churn them twice at the interval of 4 hours.
After the last churn you can add nuts or chocolate chips before freezing them.
Almond milk can be replaced with soy milk.
The mango pulp I used was sweet enough, so I didn’t add any additional sugar. If required sugar can be added.
If using mangoes, opt for ripe sweet mangoes.
Do not use more than 3/4 tsp of xanthan gum for this proportion.
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
 |
 |
| Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63 | |
[inlinkz_linkup id=601080 mode=1]
Hi if i have a can of coconut cream, can i use that instead? Also, do i use a liquid sweetener or granulated form to add more sweetness?
hi if i have coconut cream, can i use that instead? Also, do i use a liquid sweetener or granulated form if I wanted to add more sweetness?
Yes you can definitely use coconut cream. Powdered sugar or liquid sweetener both should work.
Hello Vidhya ji, just stumbled upon your recipe. Delightful photos. Was just wondering whether you have used xantham gum to make diary based ice cream? Any tips to modify this recipe if we have access to xanthan gum but not the coconut milk. Thanks. Great to see you continue this blog even to this day.
I have not used, but you can definitely use it. I would recommend using full-fat milk and heavy milk when not using coconut milk. Thanks much.
This looks delicious :) Such a great way to use Xanthan Gum to make ice-cream. And of course, a perfect pick for X!!
Thanks a lot smruti
wow so creamy and smooth…. i love this…was travelling but dint miss this thank GOD ….. i have been waiting for the online order of the gum… i had ordered it for some other recipe … now will make this too….. amma will love it she is vegan too… thanks for the recipe
:-) :-) Thanks a lot Bharani. Glad you liked it and please do try. Waiting for your Xanthan Gum Recipes. Found lot of gluten free recipes with them. I have book marked a few too.
I am not sure if my previous comment went thru. This ice cream looks sinful.
Yes it did. Thanks:-)
Nice pick fro X. The ice cream looks very tempting.
Thanks a lot Harini.
OMG Vidhya, what a rich and creamy looking mango ice cream — that too vegan. It looks amazing. I’ve never used xantham gum in ice creams and I’m definitely going to try this out soon.
Thanks a lot Pavani. Please do try and let me know how it turned out.
The ice cream looks so creamy and tasty. Very nice idea to use the xanthum gum.
Thanks a lot Sapana.
Ice cream looks rich and creamy:)
Thanks amara.
What a delicious ice cream with xantham gum. Never used it before so it was wonderful reading about it. The pictures have come out so well.
Thanks a lot Valli.
Looks awesome!
Thanks Freda.
yummy ice cream. Appetizing.
Thanks pa.
Ice-cream looks creamy and delicious. During my last trip to India, I tasted this coconut ice-cream at an ice-cream chain. It was so yum and can imagine how tasty this coconut mango ice-cream tasted.
True. Coconut milk adds that creamy texture also. Thanks Usha.
This vegan mango ice-cream is calling my name. Love the combo of almond milk + coconut milk. AWESOME.
Thanks a lot Anu :-)
Ice cream has turned out so soft and perfect. Never tried vegan ice creams. You are tempting me with the bowl of delicious treat..
Thanks a lot Gayathri. The Xanthan Gum Rescued me. :-)
It looks delicious. I’ll try it out when summer returns ;-)
Thanks.. Between where are you?
South Africa ;-)
oh ok.. :-)
Super icecream, Vidya. It has a perfect texture and I bet it tasted wonderful.
Thanks a lot Suma.. Yeah we all enjoyed it. Kiddo topped it up with rose syrup..
Xanthan gum, heard about it, but never had a chance to try my hands with it. Icecream looks alluring and very delicious.
Thanks a lot Priya.
Wow wow wow! I so want a scoop of it right now :) I started making this season’s ice creams from last week too! :)
Wow.. very nice. Waiting for yours now. Thanks a lot CH.. Wish I could send you some..
I love the sound of this recipe and can’t wait to try it!
Thanks a lot. Please do try and let me know how you liked it. Thanks again.