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
Scale
- 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