Description
This Mango Coconut Ice Cream is a creamy, dairy-free frozen dessert made with just four wholesome ingredients. Bursting with tropical flavor, it’s easy to make, vegan-friendly, and perfect for a light, refreshing treat.
Ingredients
- 4 cups frozen mango chunks
- 1 cup full-fat canned coconut milk (well shaken)
- 3 tablespoons maple syrup (adjust to taste)
- 1 teaspoon vanilla extract (optional)
Instructions
- Add frozen mango chunks to a high-speed blender or food processor.
- Pour in coconut milk and add maple syrup and vanilla extract, if using.
- Blend on high until smooth and creamy, stopping to scrape down the sides as needed.
- Transfer the soft-serve mixture into a freezer-safe container.
- Freeze for 30 minutes for a scoopable texture, or enjoy immediately as soft serve.
- If freezing longer, let the container sit at room temperature for a few minutes before scooping.
Notes
- Use full-fat canned coconut milk for the creamiest texture.
- Frozen mango must be fully frozen before blending to maintain consistency.
- Add-ins like toasted coconut, fresh fruit, or chocolate chips can be stirred in before freezing.
- Let soften briefly after long freezing for easier scooping.
- Vanilla extract is optional but adds depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blended
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 20g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
