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A bowl of no-churn vegan mango ice cream with an upside-down ice cream cone in the bowl.

Vegan No-Churn Mango Ice Cream

Print Recipe
This Vegan No-Churn Mango Ice Cream is a rich plant-based ice cream with a bright, fruity flavor. No bananas or coconut milk!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6
Calories 201
Author Elizabeth

Equipment

Ingredients

  • 1 Cup Non Dairy Milk
  • ½ Cup Neutral Tasting Nut Butter I used cashew butter
  • ¼ Cup Maple Syrup
  • ½ Cup Applesauce
  • 1 ½ Cups Fresh or Frozen Mango

Instructions

  • In a blender or food processor add the non-dairy milk, nut butter, maple syrup, applesauce, and mango. Blend until smooth.
  • Transfer to a freezer-safe container and freeze for 4 hours, or overnight.
  • When ready to eat, let the ice cream thaw several minutes before scooping. Enjoy!

Nutrition

Calories: 201kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 59mg | Potassium: 231mg | Fiber: 1g | Sugar: 16g | Vitamin A: 452IU | Vitamin C: 15mg | Calcium: 79mg | Iron: 1mg