Description
This Vegan Mango Ice Cream is a creamy, refreshing dessert made with just three simple ingredients: coconut cream, vegan condensed milk, and mango pulp. No churn required, this easy recipe combines tropical flavors and a smooth texture perfect for a healthy, dairy-free treat. Ready in just over 4 hours and naturally vegan, it’s ideal for warm weather or when you want a delicious homemade ice cream without any fuss.
Ingredients
Scale
Ice Cream Base
- 500 g coconut whipping cream, chilled (or coconut cream/coconut milk)
- 320 g vegan condensed milk
Fruit Puree
- 480 g mango pulp
Instructions
- Whip Coconut Cream: Add the chilled coconut cream to a large bowl and use an electric whisk to whip it for a couple of minutes until it becomes creamy and light in texture.
- Combine with Condensed Milk: Add the vegan condensed milk to the whipped coconut cream and whisk for another minute until the mixture is smooth and fully combined.
- Incorporate Mango Pulp: Gradually add the mango pulp in half-cup increments to the coconut mixture, whisking thoroughly after each addition to ensure the ingredients blend evenly.
- Freeze Mixture: Transfer the combined ice cream mixture into a loaf pan. Optionally, swirl some extra mango pulp through the mixture with a spoon for added texture and flavor. Cover the pan tightly with plastic wrap and place it in the freezer for at least 4 hours until fully set.
- Serve: Remove the ice cream from the freezer about 15 minutes before serving to let it soften slightly for an easier scoop and creamier texture.
Notes
- Use chilled coconut whipping cream or full-fat coconut cream for best creaminess.
- Vegan condensed milk is commonly made from coconut milk or soy and adds sweetness and richness.
- Mango pulp can be fresh or canned; ensure it’s pureed smoothly.
- No ice cream maker or churning needed, making this a quick and simple recipe.
- For stronger mango flavor, swirl extra mango pulp just before freezing.
