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2-Ingredient Vegan Mango Ice Cream

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2-ingredient vegan mango ice cream

2-Ingredient Vegan Mango Ice Cream

Hi friends! Summer is here and what better way to cool off than with a scoop (or two) of homemade ice cream?

This 2-ingredient vegan mango ice cream recipe is not only delicious but also super easy to make. It’s made with just two simple ingredients, mango and coconut cream, and it’s the perfect sweet treat for those hot summer days.

The key to this recipe is using ripe and sweet mangoes. I used Malda, a local variety of mango and it worked out really well. You can use any variety of mango that you like.

To make the ice cream, simply blend the mangoes in a blender or food processor until smooth. Once the mango puree is ready, add in the coconut cream and blend it again until smooth and creamy. The coconut cream makes the ice cream creamy while giving it a rich taste. But don’t worry, the ice cream does not taste coconutty at all.

Quick note: I avoided adding any sweetener, as the mangoes were already sweet enough. Also, sweeteners like maple syrup impart their own ‘caramel’ flavors which I’m personally not fond of.

Give it a try and let me know how you liked it!

Let’s go! 🙂

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5 from 1 vote

2-Ingredient Vegan Mango Ice Cream

Super Easy 2-Ingredient Vegan Mango Ice Cream Recipe by Veganbell
Pin Recipe
Course -Dessert
Cuisine -American
Keyword -ice cream, mango, vegan ice cream, vegan mango ice cream
Prep Time -10 minutes
Cook Time -0 minutes
Chill Time -8 hours
Total Time -8 hours 10 minutes
Servings -4 people
Calories -162kcal
Author -Veganbell

Recipe Video

Ingredients

Instructions

  • Add frozen mangoes + coconut cream to a food processor and blend until creamy (add mangoes in batches if you're using a small / less powerful processor).
  • Transfer to a sealable container and store it in the freezer for 8 hours or overnight.
  • Once frozen, remove from the freezer and let it rest for a while - until the ice cream is scoopable.
  • Scoop onto dessert bowl/ice cream cups and enjoy!

Notes

  1. For best results, use ripe (preferably less fibrous) mangoes.
  2. If you do want to add sweetener, you can use neutral-tasting ones like white sugar.

Nutrition

Sodium: 2 mg | Calcium: 22 mg | Vitamin C: 69 mg | Vitamin A: 2029 IU | Sugar: 26 g | Fiber: 3 g | Potassium: 364 mg | Calories: 162 kcal | Monounsaturated Fat: 1 g | Polyunsaturated Fat: 1 g | Saturated Fat: 5 g | Fat: 6 g | Protein: 2 g | Carbohydrates: 29 g | Iron: 1 mg
Tried this recipe?Mention @itsveganbell or tag #veganbell!

If you liked this 2-Ingredient Vegan Mango Ice Cream recipe, check out this Vegan Panna Cotta I posted earlier.

If you like to support me and my work, check out my Indian Vegan Cookbook (and all my upcoming cookbooks) on Qookbooks.com, where I teach you how to make 64 delicious Indian plant-based recipes ranging from rice, dals, curries, breads, desserts, and more!

Thanks for stopping by! 🙂

 

Keywords: 2-ingredient, nice cream, super simple, no-churn, coconut cream, sweet, ripe, mango variety, rich taste, creamy, vegan, gluten-free, summer treat, easy to make, customize, berries, nuts, no added sweetener, refreshing.

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About Me

Hi, I'm Neelam. Welcome to Veganbell!
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