Vegan Mango Ice Cream (No Churn)
Delicious Vegan Mango Ice Cream. Super creamy, healthy, and no fancy ice cream machines needed. Oh, and it's banana-free!
INGREDIENTS
- 400 ml full-fat coconut milk
- 2 cups mango chunks
- ¼ cup maple or agave syrup*, Adjust to taste or add an additional pinch of stevia
- 2 teaspoon vanilla extract
- 1 pinch of salt
INSTRUCTIONS
- Blend all the ingredients.
- Pour the mix into an ice cube tray/mold. Freeze for 4 hours or until the cubes are completely solid.
- Remove the cubes from the tray and blend at maximum speed until you get a smooth ice cream. If you have a Vitamix or a food processor, it will be very simple, but if you have any other type of blender, just pause every 10 seconds, use a spoon to scrape down the ice cream, remove the spoon and blend again until creamy.
- You can eat your ice cream immediately (for a smoother texture) or you can pour it into a mold, freeze for one more hour (for a firmer texture), remove and use an ice cream scoop to serve the ice cream.
NOTES
* You can completely substitute the agave or maple syrup for another sweetener of your choice. Just adjust to taste.
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