This Vegan Mango Ice Cream is a no churn, creamy dream come true! It’s only three ingredients and so easy to make!
As I’m writing this, I’m enjoying this creamy, smooth, refreshing and delicious Vegan Mango Ice Cream. One spoonful at a time. Spoiler alert: yes, it does change your life and yes you need to make it. End of book.
But seriously. It’s been way too long since I’ve made an ice cream. After the hit that my Vegan Creamy Chocolate Avocado Ice Cream was, I knew I had to make one before summer was over. I know for this one that I wanted:
No churn ice cream (aka no machine)
Fruity ice cream dream
Easy to make
I’m happy to say I’ve accomplished all of the above. This Vegan Mango Ice Cream is made with only three ingredients, and I mean – THREE ingredients. Frozen mango, coconut cream and vanilla extract. Let’s break them down.
Mango. I’m in two minds about frozen mango. On one hand, Jamaican mangoes are divine and if you use a less stringy mango, you’ll have a great choice of mango that is super sweet and delicious. However, if you’re feeling ambitious like I was halfway, I would recommend not using the ripest mango on earth. It’ll be extra stringy and you don’t want that. I love a great Julie mango that’s just ripe for this so it’s sweet. Or, you can use frozen mangoes. They aren’t the sweetest, but they’re the best texture. I did a mix and I can say that it was a great idea since the Jamaican mangoes I used are so sweet.
Coconut cream. If you can find a can of it – use it! You’ll need about ¾ cup of it. If you can’t – a great quality can of coconut milk will do the trick. Long story short, stick in the fridge overnight, turn it upside down, pour off the coconut water and use that thick cream. Or you can use my super handy trick and stick it in the freezer for a few hours and it does the *same* thing.
Vanilla extract. Friends, this doesn’t just add taste – it helps your vegan mango ice cream not become an icy mess. Vanilla extract with alcohol (nowhere near enough to harm kids) is great because it helps to keep things smooth. It won’t make it perfect, but this was an ice free no churn ice cream which is fantastic.
While I didn’t use sugar, you can if you want depending on your mango’s sweetness. Either way, this ice cream is timely, easy and needed for the end of summer. I guarantee it’s something everyone can help make and enjoy too. Happy eating friends!
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Vegan Mango Ice Cream (3 Ingredients)
This Vegan Mango Ice Cream is a no churn, creamy dream come true! It's only three ingredients and so easy to make!
1 14oz.can coconut milkyou only need the ¾ cup coconut cream - see instructions below
4cupsfrozen mango chunks
In a food processor, add the frozen mango and blend until in frozen smaller chunks, about 1 minute.
Add in the coconut cream and the vanilla extract. Blend until completely smooth and incorporated, scraping down sides as necessary, for about 3 minutes.
Pour/spoon the ice cream base into a freezer-safe container and place in the freezer and allow to freeze for 1 hour.
While not necessarily, I love to go in, whisk the entire thing for about 10-20 minutes, then place back in the freezer, to prevent ice crystals forming. Freeze until frozen.
To eat: serve immediately or when you are ready for it (after it's been in the freezer), thaw for 5-10 minutes and scoop with an ice cream scoop. Enjoy!
*If you can’t find coconut cream, add 1 can (14 ounces) full fat coconut milk, in the fridge overnight. After being refrigerated overnight, turn the can upside down and and pour out the coconut water liquid on top. Then scoop the solids of the coconut cream out of the jar. They should come up to about ¾ cup every time from a 14 ounce can.
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