This Vegan Mango Ice Cream is creamy, decadent, and scoopable with ample mango flavors. All you need are mangoes, coconut cream, coconut condensed milk and a blender.
When the summer heat becomes unbearable, there's nothing quite like indulging in a scoop of creamy, fruity ice cream. That's why I've crafted this vegan Mango Ice Cream recipe—a delightful treat that's not only refreshing but also incredibly easy to make. Prepare to be captivated by the luscious blend of tropical flavors that will transport your taste buds to a sunny paradise.
For similar dessert recipes, check out my Mango Sticky Rice and Mango Coconut Bark!
So, when the temperature rises and ice cream cravings hit, fear not! Whip up a batch of this vegan Mango Ice Cream, and let the creamy, scoopable goodness transport you to a state of pure bliss. Embrace the flavors of summer and enjoy every spoonful of this tropical treat.
Ingredients
This recipe only requires 3 main ingredients:
- Mangoes
- Coconut condensed milk
- Coconut whipping cream (or other plant-based cream)
- Vanilla extract (optional)
Instructions
- Peel the mangoes and remove the flesh. Cut the mango flesh into small cubes and freeze for 4 hours.
- To a blender, add the frozen mango pieces, the cream that rises on top of the coconut whipping cream, coconut condensed milk and the optional vanilla extract. Blend until smooth and creamy.
- Transfer the mixture to a container, cover and freeze for 6 hours or overnight.
- When ready, remove the vegan mango ice cream from the freezer and let it sit at room temperature for a few minutes to soften.
- Scoop the ice cream into bowls or cones, and garnish with fresh mango slices if desired.
To a blender, add the frozen mango pieces.
Add the top of the coconut whipping cream, coconut condensed milk and the optional vanilla extract.
Transfer the mixture to a container and freeze for 6 hours or overnight.
Enjoy the ice cream in bowls or cones.
Storage Tips
The ice cream can be stored in the freezer for up to 2 weeks.
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!
Print📖 Recipe
Vegan Mango Ice Cream
- Total Time: 10 hours 15 minutes
- Yield: 3 people 1x
- Diet: Vegan
Description
This Vegan Mango Ice Cream is creamy, decadent, and scoopable with ample mango flavors. All you need are mangoes, coconut cream, coconut condensed milk and a blender.
Ingredients
- 3 mangoes (or use frozen mangoes)
- 400g coconut whipping cream (refrigerated overnight)
- 2 tbsp coconut condensed milk
- 1 tsp vanilla extract (optional)
Instructions
- Peel the mangoes and remove the flesh. Cut the mango flesh into small cubes and freeze for 4 hours.
- To a blender, add the frozen mango pieces, the thick cream that rises on top of the coconut whipping cream can, coconut condensed milk and the optional vanilla extract. Blend until smooth and creamy.
- Transfer the mixture to a container, cover and freeze for 6 hours or overnight.
- When ready, remove the vegan mango ice cream from the freezer and let it sit at room temperature for a few minutes to soften.
- Scoop the ice cream into bowls or cones, and garnish with fresh mango slices if desired.
- Prep Time: 15 minutes
- Waiting Time: 10 hours
- Category: Dessert
- Method: blending, freezing
Comments
No Comments