No-Churn Vegan Mango Ice Cream with Coconut Peanut Crumble

Made with just frozen mangoes, coconut milk, maple syrup, cinnamon and cardamom, this vegan mango ice cream tastes like an elevated version of a mango lassi. It comes together in just five minutes without an ice cream maker and has a luscious, creamy texture you're going to love [don't miss the VIDEO below!].

For a quick, healthy treat that feels indulgent, you're going to love this vegan mango ice cream. It gets buzzed up in minutes right in a Vitamix or food processor, and the result is a soft-serve style treat that will make you feel like a superhero. My whole family is obsessed - it's a dessert we make on repeat all year long.

Ingredients:

• Coconut milk: Coconut milk provides creamy richness. Use full-fat milk for the best flavor and texture.
• Frozen mango: The ice cream is made with a 10-ounce bag of frozen mango chunks, making it quick and easy!
• Frozen banana: A frozen banana half gives the ice cream a thick, spoonable texture. Don't swap in a regular banana, otherwise the ice cream will be too thin (I always keep a stash of frozen bananas in my freezer for quick ice creams and smoothies).
• Maple syrup: A touch of maple syrup lends natural sweetness.
• Vanilla extract, cardamom, cinnamon: The ice cream is flavored with vanilla and a whisper of cardamom and cinnamon. The spices lend irresistible warmth, balancing the tart mango flavor.
• Salt: A pinch of salt brings everything into balance and highlights the sweetness.

How to make vegan mango ice cream:

• Combine all of the ice cream ingredients in a Vitamix or food processor.

• Blend until thick and smooth (if using a Vitamix, stir with the tamper).

Serving suggestions

This vegan mango ice cream is designed to be eaten straightaway, right after it's blended, when it has a creamy, soft-serve style texture. You can serve it on it's own, but if you really want to superpower the situation, you can top the ice cream with a coconut peanut crumble. It's like a healthy version of a Blizzard—the crunchy, slightly salty crumble mixes with the creamy and cool ice cream... swoon.

How to make coconut peanut crumble

The coconut peanut crumble is made with unsweetened coconut, almond flour, flaxseeds, maple syrup, coconut oil chopped peanuts. All of the ingredients are combined in a bowl, then the mixture is baked in a cookie-like round until firm. Once cooled, it gets broken into chunks. On it’s own, the crumble is a lovely snack!

Recipe tips:

• This easy ice cream gets made in a Vitamix or Food Processor. All of the ingredients are simply blended until smooth. Done! Be sure to stop and scrape the sides occasionally (and to stir with the tamper if using the Vitamix).
• Use a full-fat coconut milk for the best flavor and texture. Be sure to stir the coconut milk well before using.
• This recipe uses half of a frozen banana, which helps create a thick texture (don't swap in a regular banana, otherwise the ice cream will be too thin). I always keep a stash of frozen bananas in my freezer for quick ice creams and smoothies like this.
• This ice cream is designed to be eaten right away, soft-serve style!

FAQs

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Other frozen treats to try:

• Vegan Ice Cream Cookie Sandwiches
• Strawberry Frozen Yogurt (without an ice cream maker!)
• Easiest Ever Homemade Blizzard
• Healthy Strawberry Cottage Cheese Smoothies
• Ice Cream Pie with Fudge Topping

Vegan recipes you might like:

Watch the video!

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No-Churn Vegan Mango Ice Cream with Coconut Peanut Crumble

This soft-serve style vegan mango ice cream gets buzzed up in minutes right in the Vitamix or food processor. I prefer to serve it right away, when the texture is ultra creamy. While it’s delicious as-is, you can take it to superhero status with a sprinkle of coconut peanut crumble (scroll down for the recipe), which is slightly crunchy and salty (if you mix it in, you get a Blizzard type of situation—swoon). Take note that you’ll need half of a frozen banana for this recipe, so be sure to freeze it before beginning (I keep a stash of frozen, peeled bananas in a ziptop bag in my freezer at all times for ice creams and smoothies).

Prep Time5 mins

Total Time5 mins

Course: Dessert

Cuisine: American

Keyword: healthy mango ice cream recipe, no churn ice cream recipe, vegan mango ice cream recipe

Servings: 4 people

Author: Nicki Sizemore

Ingredients

• ¾ cup full fat coconut milk, well stirred, plus more if needed
• 1 teaspoon vanilla extract
• 1 10- ounce bag frozen mango chunks
• ½ frozen banana
• 2 tablespoons maple syrup
• ⅛ teaspoon cardamom
• ⅛ teaspoon cinnamon
• Pinch salt
• Coconut Peanut Crumble, for serving (optional, see below)

Instructions

• You can make the ice cream in a Vitamix or food processor. Place all of the ingredients (except the crumble) into the Vitamix or food processor. If using the Vitamix, start the machine on speed one. Using the tamper, press the ingredients into the blade, while slowly increasing to the highest speed. Keep stirring with the tamper until the mixture is thick and smooth. If using the food processor, process until smooth, stopping and scraping the sides occasionally. Either way, if the ice cream is too thick, drizzle in a touch more coconut milk, till you get a consistency close to soft serve.
• Serve the ice cream immediately. If you’d like garnish with Coconut Peanut Crumble (yes, please!).

Notes

Make it Ahead: I prefer to eat this ice cream right away, soft-serve style, but it can be frozen in an airtight container for up to 3 days. It will harden in the freezer, so let it sit at room temperature for about 20 minutes to soften before scooping.

Tips:

• This easy ice cream gets made in a Vitamix or Food Processor. All of the ingredients are simply added then blended until smooth. Be sure to stop and scrape the sides occasionally (and to stir with the tamper if using the Vitamix).
• Use a full-fat coconut milk for the best flavor and texture. Be sure to stir the coconut milk well before using.

Print Recipe Pin Recipe

Coconut Peanut Crumble

This naturally sweetened, slightly salty vegan crumble is delicious over ice cream or yogurt, or as a sweet snack all on its own.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Dessert

Cuisine: American

Servings: 4

Author: Nicki Sizemore

Ingredients

• ½ cup (48 g) unsweetened shredded coconut
• 2 tablespoons (14 g) almond flour
• 1 tablespoon (6 g) ground flaxseeds
• 2 tablespoons (20 g) roasted unsalted peanuts, finely chopped
• ¼ teaspoon kosher salt
• Pinch cinnamon
• 1 tablespoon virgin coconut oil, solidified
• 1 tablespoon plus 1 teaspoon maple syrup
• ½ teaspoon water

Instructions

• Preheat the oven to 350˚F. Line a small baking sheet with parchment paper.
• In a small bowl, stir together the shredded coconut, almond flour, ground flaxseeds, chopped peanuts, salt and cinnamon. Using your fingers, rub the coconut oil into the mixture until evenly distributed. Stir in the maple syrup and water.
• Transfer the crumble mixture onto the prepared baking sheet. Using a spatula, press it into a ¼-inch thick round. Bake until golden brown on top, about 11-12 minutes (keep a close eye on it near the end, as the coconut burns easily). Pull the parchment (with the crumble) off of the baking sheet, and set it on the counter to cool completely (the crumble will harden as it cools). Break it into chunks before serving.

Notes

Make it Ahead: Once cool, the crumble can be stored in an airtight container for 3 days.