3 Ingredients No Churn Vegan Mango ice Cream

You will love these 3 ingredients no churn vegan mango ice cream because making this mango ice cream won’t take much of your time. My love for using mangoes is overflowing especially when it is in season.

We have to take advantage of it and use it in the kitchen to make easy and healthy recipes. This mango ice cream doesn’t have any coloring and just pure ripe mangoes.

Disclaimer: This post contains links to an affiliate website or links to an Amazon shop. As an affiliate member, I will earn from qualifying purchases made by you at no additional cost ever. I appreciate the purchase you made. Read my disclosure.

It’s summertime and what a perfect way to enjoy more cool and refreshing desserts like an ice cream bonus is that they are healthy, easy to make, and do not require an ice cream maker.

I love making my own ice cream at home because they are the best alternative to commercial ice creams. It’s also great that you don’t really need to add a lot of sugar with your ice cream although that depends on how sweet your mangoes are.

Vegan ice cream is also known and referred to as nice cream and banana is commonly referred to as nice cream. It is usually added to any fruit to make a nice cream or with it alone you can enjoy a healthy dessert.

Why Nice Cream?

Because making nice cream usually does not have sugar and it’s dairy-free which makes it nice thus the word nice cream.

You only have to chop bananas, freeze and blend until it becomes creamy before enjoying it.

Here are some easy nice cream ideas to try whether it’s Avocado or Blueberry nice cream. Link here.

But this time let’s use mangoes and coconut cream. It’s no secret that ripe mangoes are the best to use when making desserts because they are naturally sweet and soft which is easy to blend.

Mangoes have a lot of great benefits whether it’s raw or ripe, be sure to check my other recipes to know about the benefits. I put the recipes below for you to try.

This no-churn vegan mango ice cream is

• naturally sweet
• gluten-free
• dairy-free
• vegan

Ice creams are the perfect dessert to beat the summer heat and keep you cool. Make it in advance, keep it in the freezer, and just after a few hours it’s ready to eat.

Although there is a possibility that it will crystallize. So how do you prevent that from happening, instead of maple syrup you can use alcohol-based vanilla extract. Also, you can cover the top part with plastic wrap before putting back the lid and keep it in the freezer.

Coconut Milk or Coconut Cream

Ideally coconut cream is best to use when making ice cream at home because it is creamier than coconut milk although it has a higher fat content. 

 But you can also use coconut milk if that’s what you have just do this first prior to mixing all the ingredients.

• Place the coconut milk in the freezer for a few hours or in the fridge overnight
• Open and remove the liquid, use the formed cream part only.

Before making this mango ice cream I already prepared my mangoes in advance by cutting, scooping them into a freezer-friendly container, and keeping them in the freezer. 

I barely have time so sometimes I do prepare in advance although I have to thaw them for a few minutes before using them if it becomes too hard it might damage my immersion blender.

Equipment to use

• Immersion Blender
• Vitamix
• Food Processor

You can use any of these or just mix it every 30 minutes from the freezer until you get a nice consistent texture of ice cream.

No Churn Vegan Mango Ice Cream

Ingredients

• 3 ripe mangoes (about 3 cups)
• 200ml coconut cream
• 1 tbsp maple syrup (optional)
• pinch of cinnamon (optional)

Instructions

1. In your immersion blender puree the mangoes.
2. Add coconut cream and maple syrup.
3. Mix and pulse until you have a nice creamy consistency.
4. Transfer in a freezer-friendly container and put in the freezer for a few hours or overnight.
5. Thaw for 10-15 minutes before serving.
6. Serve and enjoy.

Notes

• Not a fan of coconut cream or milk, use any dairy-free milk of your choice about 2-3 tbsp. and unsweetened is better.
• For a little spice, you can add mint or cinnamon
• Use a freezer-friendly container and you can put it in advance in the freezer before transferring your ice cream

Nutrition

This no churn vegan mango ice cream can yield up to 3 servings with 118 calories per serving. Total Fat 0.7g | Saturated Fat 0.2g | Cholesterol 0mg | Sodium 2mg | Total Carbohydrate 29.4g | Dietary Fiber 2.6g | Total Sugars 26.7g | Protein 1.4g | Vitamin D 0mcg | Calcium 23mg | Iron 0mg | Potassium 291mg

Nutrition calculation is based on using an online calculator (verywellfit) and for reference use only.

No Churn Vegan Mango Ice Cream

3 Ingredients no churn vegan mango ice cream perfect to enjoy when you want something cold, sweet, healthy and delicious.

5 from 29 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Total Time 15 mins

Course Dessert

Cuisine American

Servings 3

Calories 118 kcal

Equipment

• immersion blender
• freezer-friendly container
• ice cream scoop

Ingredients

  

• 3 ripe mangoes (about 3 cups)
• 200 ml coconut cream
• 1 tbsp maple syrup (optional)
• pinch of cinnamon (optional)

Instructions

 

• In your immersion blender puree the mangoes.
• Add coconut cream and maple syrup.
• Mix and pulse until you have a nice creamy consistency.
• Transfer in a freezer-friendly container and put in the freezer for a few hours or overnight.
• Thaw for 10-15 minutes before serving.
• Serve and enjoy.

Notes

• Not a fan of coconut cream or milk, use any dairy-free milk of your choice about 2-3 tbsp. and unsweetened is better.
• For a little spice, you can add mint or cinnamon
• Use a freezer-friendly container and you can put it in advance in the freezer before transferring your ice cream

Nutrition

This no churn vegan mango ice cream can yield up to 3 servings with 118 calories per serving. Total Fat 0.7g | Saturated Fat 0.2g | Cholesterol 0mg | Sodium 2mg | Total Carbohydrate 29.4g | Dietary Fiber 2.6g | Total Sugars 26.7g | Protein 1.4g | Vitamin D 0mcg | Calcium 23mg | Iron 0mg | Potassium 291mg

Nutrition calculation is based on using an online calculator (verywellfit) and for reference use only.

Did you try this no churn vegan mango ice cream recipe? Snap a photo and tag me on Instagram @therunningbaker24_ and #therunningbaker24

 

 

Keyword mango ice cream, no churn, Vegan

More Mango Recipes

• No Bake Vegan Mango Tart
• Mango Chia Pudding
• Vegan Thai Green Mango Salad