Treat yourself to a mental tropical vacation with this sweet and creamy no-churn Mango Ice Cream.
There's really no need to purchase an ice cream maker to make your own ice cream. I've made a bunch of homemade vegan ice cream in a food processor with some key ingredients.
Sweetened condensed coconut milk makes this easy homemade ice cream sweet and creamy. Coconut milk adds even more rich creaminess.
Instructions
Mix coconut milk, sweetened condensed coconut milk, vanilla extract, salt, and chopped mango in a food processor or high speed blender.
Pour into an airtight container and freeze.
Storage
This recipe will last up to a month in an airtight container in the freezer.
Other Vegan Ice Cream Recipes
Recipe
Beat the heat with some creamy ice cold Mango Ice Cream!
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You May Need
📋 Recipe
Mango Ice Cream
Ingredients
- 13.5 ounces full fat coconut milk (1 ¾ cup)
- 11.25 ounces sweetened condensed coconut milk (1 cup)
- 1 teaspoon vanilla extract
- Pinch salt
- 4 cups chopped mango
Instructions
- Mix ingredients in a food processor or blender, in batches if necessary.
- Pour into an airtight container and freeze.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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