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No Churn Vegan Mango Ice Cream

Jeannie
3 Ingredients no churn vegan mango ice cream perfect to enjoy when you want something cold, sweet, healthy and delicious.
5 from 42 votes
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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 Needed
  

  • 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