Easy Vegan No Churn Mango Ice Cream recipe. Made with 3 ingredients, this healthy dessert idea is made with without an ice cream maker.
Am I the only crazy person who eats ice cream during the winter?
I really don’t think it’s crazy. Ice cream all year round in this house, and I don’t see that changing any time soon.
I know that mango is typically a summer flavour, but hear me out! This one is made with frozen mango, which you can buy in the grocery store all year round. So why not eat mango ice cream all year round?
Especially since it is no churn. No ice cream maker? No problem! There is really no excuse NOT to make it!
And it’s so easy too! All you need is:
- frozen mangoes
- coconut milk
- maple syrup.
Yes, that is really all you need! Surprising, but true!
Typically when I am craving No Churn ice cream, I turn to my Easy No Churn Strawberry Blueberry Ice Cream. But today, the only frozen fruit that I had in my freezer was frozen mango. So that’s what I used.
If you don’t have frozen mangoes, feel free to switch it up with whatever fruit you have on hand. It’s like a choose your own adventure ice cream! You make it your own!
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Vegan No Churn Mango Ice Cream
Ingredients
- 3 1/2 cups frozen mango chunks
- 1 (15 oz) can coconut milk
- 1/3 cup pure maple syrup
Instructions
- In a blender or food processor, puree all of the ingredients until smooth.
- Pour the mixture into a loaf pan or resealable container. Cover and freeze overnight.
- When ready to use, leave out on the counter for around 30 minutes to thaw. Scoop and enjoy!
I make the same ice cream. But I use honey instead of maple syrup. I also add a pinch of salt, a bit of vanilla and some lemon juice (1-2 tbsp). These enhance the mango flavour.
Aah I’m going to have to try this!!