This Vegan No-Churn Mango Ice Cream is a rich plant-based ice cream with a bright, fruity flavor. No bananas or coconut milk!
Welcome to another installment of my no-churn ice cream series. I LOVE ice cream and it has been SO much fun to create all sorts of fun ice cream flavors.
I'm generally not a fan of fruity ice creams, but this mango ice cream might just change my mind. Mangos have a natural creaminess to them, so they work really well in ice cream.
This vegan mango ice cream is ultra smooth and creamy, with a soft, fruity flavor, and plenty of richness. Perfect for a hot summer day!
For an ultra creamy, rich, and decadent ice cream, you need sugar and fat.
The ratio of fat and sugar is what makes an ice cream that has a creamy texture and is super flavorful.
In this vegan ice cream, the fat source is nut butter, which is naturally high in fat. The sugar source is maple syrup and mango.
Obviously, maple syrup and nut butter alone don't create ice cream. So non-dairy milk and applesauce help to lighten up the texture to the right consistency.
Step 1. In a blender or food processor add the non-dairy milk, nut butter, maple syrup, applesauce, and mango. Blend until smooth.
Step 2. Transfer to a freezer-safe container and freeze for 4 hours, or overnight.
Step 3. When ready to eat, let the ice cream thaw several minutes before scooping. Enjoy!
Do I need a blender?
Yes. You need a blender or food processor to make this recipe. Because we're using mango, we need a blender to break down the fruit.
Even in my recipes that don't require a blender, I recommend using a blender anyway because it will result in a smoother ice cream.
Can I make this ice cream fruit-sweetened?
Yes! My no-churn vegan vanilla ice cream is totally date sweetened and it's one of my most popular recipes!
Simply replace the maple syrup with 6 pitted medjool dates. Bend until smooth - this may take a bit longer than the maple syrup version. And the proceed with the recipe as written.
How do I make this ice cream nut free?
You can sub the nut butter for in a 1:1 ratio with coconut cream. Or you can use a seed butter like sunflower seed butter.
Both of these subs may change the flavor slightly so I don't recommend subbing unless you have a nut allergy.
Get the right scooping consistency
This ice cream IS scoopable, just like regular ice cream. But it will be pretty solid if you take it out of the freezer and try to scoop immediately.
To get the perfect consistency, thaw for 5-10 minutes at room temperature. You'll know it's the perfect consistency when the edges of the container start to get melty.
Storing no-churn vegan ice cream
Store this ice cream in the freezer.
You can store it in the container you made it in. Be sure to add some type of lid or plastic wrap to avoid the ice cream picking up any other flavors in your freezer.
I often store my homemade ice creams in freezer safe bags, to maximize freezer space.
Jesus, thank you for healthy desserts to eat. Let us remember you as we enjoy this ice cream. Amen.
Love this no-churn ice cream? Check out some of my other vegan & no-churn ice cream recipes:
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This Vegan No-Churn Mango Ice Cream is a rich plant-based ice cream with a bright, fruity flavor. No bananas or coconut milk!
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