Vegan Mango Ice Cream
Servings: 4 cups
Calories: 287kcal
This mango ice cream is the perfect healthy treat for a hot summer day! It's creamy and delicious, and so simple to make. Just add ingredients, blend, and freeze; it doesn’t get much easier than that!
Print Recipe
Equipment
- High Speed Blender or Food Processor
- loaf pan
Ingredients
- 1 cup Coconut Milk from can
- ⅓ cup Maple Syrup
- ½ teaspoon Vanilla Extract
- 4 cups Frozen Mango Chunks
- 2 tablespoon Grated Ginger
Toppings (Optional)
- Coconut Shreds
Instructions
- Add all ingredients to a high speed blender, or food processor, in order listed, or as recommended for your specific blender.
- Blend for 60 seconds.
- Spread evenly into a loaf pan and let firm up in the freezer for at least 2 hours, you can also have it set overnight.
- Use an ice cream scoop to scoop into bowls or cones before enjoying!
Notes
Store in the freezer.
Run the ice cream scoop under warm water before each scoop to get the perfect scoop of ice cream!
If you let it set overnight, or longer, allow 5-10 minutes of it being outside of the freezer before scooping.
DO NOT microwave to reduce time before scooping, this will make for a very messy ice cream experience.
Run the ice cream scoop under warm water before each scoop to get the perfect scoop of ice cream!
If you let it set overnight, or longer, allow 5-10 minutes of it being outside of the freezer before scooping.
DO NOT microwave to reduce time before scooping, this will make for a very messy ice cream experience.
Nutrition
Calories: 287kcal | Carbohydrates: 45g | Protein: 3g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 12mg | Potassium: 477mg | Fiber: 3g | Sugar: 39g | Vitamin A: 1785IU | Vitamin C: 61mg | Calcium: 58mg | Iron: 2mg