Vegan Mango Ice Cream

Easy & Delicious

Make delicious vegan dairy-free & gluten-free mango ice cream in your food processor. Add a sprinkle of coconut peanut crumble to create a salty-sweet dessert everyone will love.

Ingredients: Full Fat Coconut Milk Vanilla Extract Frozen Mango Chunks Frozen Banana Maple Syrup Cardamom Cinnamon Salt Coconut Peanut Crumble- topping


Combine the coconut milk, frozen mango & banana, maple syrup with cinnamon, cardamom, and a pinch of salt into a food processor or Vitamix.


Blend until thick and smooth with a creamy texture. If using a Vitamix, stir with the tamper.


While blending in your food processor, stop occasionally to scrape the sides. If the ice cream is too thick, drizzle in a touch more coconut milk until you reach the consistency of soft serve.


This mango ice cream recipe was designed to be served immediately after blending. Or, take the recipe to the next level by garnishing with Coconut Peanut Crumble.

The ice cream can be frozen in an airtight freezer safe container for up to 3 days. After frozen, allow it to sit at room temp before scooping with an ice cream scoop.

Tips Use a Vitamix or food processor to make this amazing mango flavor ice cream.  Use full-fat coconut milk for the best flavor & texture. Be sure to stir the coconut milk before using.


and answers!

What works best coconut cream or coconut milk?

Full fat coconut milk

What works best: ripe mangos, mango puree or frozen mango?

It is best to use frozen mango, or freeze fresh mango until solid.

I'm Nicki Sizemore, a trained chef and cookbook author. I create wholesome, flavor-packed recipes that just happen to be gluten-free. These are dishes that anybody can master and everybody will love!