Vegan Homemade Mango Ice Cream
Indulge in the tropical sweetness of this Vegan Homemade Mango Ice Cream, a dairy-free delight that’s as creamy as it is refreshing! Featuring ripe mangoes blended to perfection with rich coconut milk and coconut cream, this recipe showcases the natural richness of plant-based ingredients. Enhanced with a touch of maple syrup for sweetness, zesty lemon juice, and aromatic vanilla extract, every scoop is bursting with fruity flavor and velvety texture. Perfectly simple to make, whether you use an ice cream maker or freeze-and-stir method, this frozen treat is ideal for summer parties or as a healthy dessert option. With only 20 minutes of prep time, this mango ice cream is the ultimate crowd-pleaser that combines tropical indulgence with vegan goodness!
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Recipe Information
Ingredients
- 3 cups (peeled and diced cubes) Ripe mangoes
- 1 can (400ml, full-fat) Coconut milk
- 1 cup Coconut cream
- 0.5 cup Maple syrup
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Begin by placing the diced mangoes in a blender or food processor. Blend until you achieve a smooth puree.
Open the can of coconut milk and separate the creamy part from the water. Use only the cream for this recipe for a richer texture.
In a medium mixing bowl, combine the mango puree, coconut milk, coconut cream, and maple syrup.
Add the lemon juice, vanilla extract, and salt to the mixture. Stir until all ingredients are thoroughly combined.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes until thick and creamy.
If you don't have an ice cream maker, pour the mixture into a shallow dish or a loaf pan. Freeze, stirring with a whisk or fork every 30 minutes for about 2-3 hours until fully frozen and creamy.
Once the ice cream is ready, transfer it into an airtight container and freeze for an additional 2-4 hours or until firm.
Before serving, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly for easy scooping.
Serve in bowls or cones and enjoy your homemade vegan mango ice cream!
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 759 mg | 33% | |
| Total Carbohydrate | 377.6 g | 137% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 357.1 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 1814 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
