About This Creamy Vegan Mango Ice Cream
Right, admittedly this is not actual ICE CREAM because this mango “ice cream” is plant-based and totally dairy free.
But this vegan mango ice cream is not quite sorbet and it’s not quite “nice” cream (ice cream made from bananas)!
It’s more like a frozen dessert hybrid with a few special, delicious, healthy twists! It’s the blender ice cream I’ve been making these last few weeks. It’s light enough for a snack but also special enough to be served as dessert especially if garnished with some toasted nuts and/or fresh berries.
Here’s how I make this vegan mango ice cream extra special:
Ingredients You'll Need
Equipment You'll Need
I know this is an investment for any home kitchen but if you really enjoy indulgent and healthy vegan treats (think sauces, desserts, icings, and smoothies), it is well worth the price. In my opinion of course.
I use a refurbished Vitamix 5200 model like this and I use it multiple times a day most days and have had it for almost 5 years!
Tips for Blending and Freezing
BLENDING ICE CREAM
If you’ve never made ice cream or frozen desserts in your high-speed blender, you’re in for such a treat!
At first, it can seem impossible. The blender makes terrible noises that seem to be breaking the machine. But this is exactly right!
Start on low and increase to high speed and use your plunger to press the frozen ingredients into the blades. A little bit of liquid can help this process.
Eventually the mix will swirl together and the blender will make a different (but still loud) noise telling you it’s pulled everything together.
The vegan mango ice cream should be thick and really have a velvet-y, ice cream-y texture.
If you’re having trouble getting the blending going, add more milk. Too much milk however will give you a smoothie consistency.
Also note that your blender may crap out mid blend. This usually means there isn’t enough liquid and you need to give it a little rest before it’s ready to blend again. You’ll get the hang of it!
FREEZING BLENDED ICE CREAM
Once your vegan mango ice cream is made, you can enjoy it immediately! This is usually how we have it.
But this particular recipe can also be frozen and enjoyed later which is both convenient and spares guests from the blender torture noises.
For freezing, transfer the mango ice cream immediately to a small dish or pan (I like to use my bread pan as seen in the pictures). Smooth out the surface with the back of a large spoon to give it a zig zag effect and place in the freezer. If frozen for less than a couple of hours, you can take it out of the freezer and you should be able to scoop it within 15 minutes.
If freezing for longer or if the ice cream is in a deep freezer, you’ll have to let it sit on the counter for up to 30 minutes. The edges might get a little loose and melt-y but this is totally fine.
The GIF at the end of this post was the vegan mango ice cream at the end of the photo shoot and after sitting out for about 40 minutes!
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