Description
This Vegan Mango Ice Cream is a simple and creamy dessert made with just four wholesome ingredients. Featuring full-fat coconut milk, sweet frozen mango chunks, pure maple syrup, and a hint of vanilla, this refreshing treat is perfect for a dairy-free, vegan-friendly indulgence. Ready in minutes and easily made without an ice cream maker, it offers a naturally sweet and tropical flavor that everyone will love.
Ingredients
Scale
Ingredients
- 1 can (13.5 ounces) full-fat coconut milk
- ½ teaspoon vanilla extract
- 2 cups frozen mango chunks
- ½ cup maple syrup
Instructions
- Blend Ingredients: Combine the coconut milk, vanilla extract, frozen mango chunks, and maple syrup in a high-speed blender. Blend until the mixture is completely smooth, which should take about 20-30 seconds.
- Freeze Mixture: If you have an ice cream maker, pour the blended mixture into it and freeze following the manufacturer’s instructions for best results. If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and stir it every 30 minutes for 2 to 3 hours to break up ice crystals and ensure a creamy texture.
- Serve: Serve the ice cream immediately for a soft-serve consistency or let it sit in the freezer for an additional 30 minutes to firm up for a more scoopable texture.
Notes
- Use a high-speed blender to achieve the smoothest and creamiest texture.
- Stirring the mixture regularly if not using an ice cream maker helps prevent ice crystals from forming.
- For a sweeter ice cream, adjust the amount of maple syrup according to taste.
- Letting the ice cream sit at room temperature for a few minutes before serving can make scooping easier.
- This recipe is naturally vegan, dairy-free, and gluten-free.
