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Honey Page Mandarin Ice Cream

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Not to long ago, I made a Honey Tangerine Ice Cream for some friends of ours.  They enjoyed it so much, they asked for more.  But sadly, I found out that Honey Tangerines were now out of season.  I must have just squeaked in,  because that was only a few weeks ago.  So, I went on a hunt for another type of citrus to use.  That is when I stumbled upon the Page Mandarin.  I asked the produce worker if I could sample one.  In one bite, I knew this would make for a great ice cream.

Page Mandarins are a medium size citrus fruit, with medium-thin, leathery rind. They are a reddish-orange when mature.  Once cutting into it, I was taken back by the  deep orange flesh. And oooh so  juicy!  They are known as one of the best mandarins for juice. Page mandarins ripen in the winter, which explains their disappearing act on me now.  :)

This ice cream turned out smooth and creamy, light and refreshing.  The rich and sweet flavors of the page mandarin are perfect for the warming temperatures.   For fun, quick treat… freeze this ice cream in small Dixie cups (3oz) and put a popsicle stick in the center.  As the kids speed through the house, racing from the front door to the back door, hand them a Honey Page Mandarin Pop to enjoy outside.

Ingredients: yields 5 cups batter

  • 1 (14 oz can) full-fat coconut milk or raw coconut cream
  • 1 1/4 cups page mandarin juice
  • 1 cup cashews, soaked 2 + hours
  • 1/4 cup + 2 Tbsp raw honey
  • 1/2 tsp liquid stevia
  • 1/4 tsp sea salt

Preparation:

  1. If you make your own coconut milk/cream… add the least of amount of liquid to it so you get a heavy cream.
  2. In a high-powered blender combine the coconut cream, honey, tangerine juice, cashews, stevia, and salt.  Blend until creamy.  Depending on the blender this can take 1-5 minutes.  Make sure that you don’t feel any grit in the batter when you rub it between two fingers.
  3. Place the  blender carafe in the freezer for 1 hour.
  4. Pour the batter into the ice cream machine and follow the manufactures instructions.
  5. If you don’t have an ice cream machine, pour the batter in a glass dish, cover and place in the freezer.  Give the ice cream a stir about every 30 minutes until firm.
  6. To serve, allow the ice cream to soften at room temperature for about 15 minutes.

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21 thoughts on “Honey Page Mandarin Ice Cream

  1. Yummmm!!! This sounds and looks delicious. Thank you for the inspiration. Big hug from Amsterdam!

  2. Bridget says:

    This looks marvelous. And I cannot wait to try it out. May need to change a few ingredients. But thank you. It will be a great base.

  3. Bridget Robertson says:

    Thanks again.

  4. Christine says:

    Just lovely!

  5. blanca says:

    esto se ve delicioso a mi esposo le va a encantar gracias Dios la bendiga y siga compartiendo sus dones y espero el pastel de zanahoria

    • amie-sue says:

      Google translates…”this looks delicious my husband will love thanks God bless and keep sharing your gifts and hope the carrot cake”

      Hi Blanca…good to hear from you. :) DOH! Carrot cake! Yes yes. hehe I do have a few carrot recipes that I need to release, let me dig those up. Thank you for reminding me. I need that every once in a while. hehe Have a wonderful day and feed that husband of yours some ice cream. amie sue

  6. bethanne says:

    greetings!
    do you have a suggestion for a good ice cream machine?
    this recipe looks delicious-
    as usual!
    peace,
    bethanne

  7. Valerie says:

    This looks and sounds divine.. Can’t wait to try it.. Did you say the Page Mandarin is NOT available now??

    • amie-sue says:

      Hi Valerie,

      Well, my local Whole Foods isn’t carrying them right now..but that doesn’t mean that other stores or states don’t have them. You could use about any type of citrus if you can’t find them. Have a wonderful weekend! amie sue

  8. kate says:

    I didn’t have any mandarins in the house, but did have bananas. Made the coconut creme with meat of 2 young coconuts and rich almond milk instead of coconut water. Put the soaked cashews, coconut creme, vanilla bean seeds, plus some extract, honey, and stevia, blended it all well, and poured in flat containers to freeze. It came out great. I added a little more almond milk after blending it, so it wouldn’t be too thick, reblended it for a second, and it froze to a nice creamy consistency.

  9. Nitty says:

    My My My word this was awesome. I used what I had in the refrigerator( tangerines and cuties). This was truly delicious. The next day, I put a scoop in my spinach and banana smoothie. I hit the jack pot again. I am sooooo excited about your recipes. Thanks for sharing your gift.

  10. Danielle says:

    Oh you are brilliant, amie-sue! My husband loves icecream but I’m really concerned about the garbage that goes into it, including the dreaded palm oil, so getting him an icecream maker for his birthday and I’ve been hunting around for a recipe like this. Thankyou so much. Lots of experimenting coming up.

    • amie-sue says:

      Oh shew Danielle, as I was reading your comment, I first thought you were referring to my recipe as having garbage in it. haha You guys will have soo much fun making ice creams. I love having my machine and use it often. Please tell him happy birthday for me. :) amie sue

  11. Danielle says:

    LOL. That is too funny, amie-sue. Not in your food!

    Icecream maker just arrived so let the games begin. And thankyou for the birthday wishes. It’s early december but I wanted to surprise him with icecream before he gets the icecream maker.

    • amie-sue says:

      I know, it just read funny to me at first. hehe Enjoy that ice cream. If you get an ice cream headache, pinch the bridge of your nose and it will pass. hehe amie sue

  12. Danielle says:

    Brain freeze. Lots of fun for giggles.

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