Go Back
vegan mango ice cream

Vegan Mango Ice Cream

Author : Ashley Madden
Prep Time: 10 mins
Servings: 4
Course: Dessert
Print Recipe Pin Recipe
Not your regular vegan ice cream! Not quite sorbet, not quite "nice" cream, but so delicious! You do need a high-speed blender to make this ice cream and you have the option to enjoy as soon as it's made or freezing for later.

Equipment

  • High-speed blender with plunger

Ingredients
  

  • 2 heaping cups frozen mango chunks or 2 fresh mangoes peeled, cut into chunks and frozen (see notes)
  • 1 large ripe frozen banana ideally frozen in 1-inch chunks
  • 2 tablespoons stirred almond butter raw or roasted
  • 1 tablespoon ground flaxseed
  • ¼ cup unsweetened almond or soy milk plus more if needed
  • Pinch cinnamon
  • toasted almonds or fresh berries (for optional garnish)

Instructions
 

  • First, you have to start with frozen fruit. I like to peel and chop both the mango and banana into chunks and place in a single layer in a freezer-safe bag (so that it doesn’t all freeze clumped together) and freeze overnight.
  • When ready to make the ice cream, place all the mango and banana in a high-speed blender along with the milk. Start blending on low and increase to high. Using your plunger, plunge the ice cream as it blends. This is a little bit of elbow work but it will come together.
  • Once it starts blending, stop and add the almond butter, flax, and cinnamon. Start blending on high again (plunging) until the ice cream is thick and creamy.
  • Serve immediately OR transfer to a loaf pan, smooth out the surface and place on a level surface in the freezer. Before serving, take the mango ice cream out of the freezer 15 to 20 minutes (maybe more depending on how long it’s been frozen) before scooping! Garnish with toasted sliced almonds or fresh berries.

Notes

Notes
  • I used Haden mangoes but you can use any similar-sized mango just make sure they’re ripe! You know they're ripe when the flesh gives a bit when pressed with your thumb. Avoid mangoes that are bruised or mushy.
  • You can reduce or omit the almond butter if you want a fat-free or nut-free mango ice cream!
  • Swaps for almond butter include cashew butter or even peanut butter.
  • If your mango ice cream is too wet or liquid-y add more frozen banana and blend/plunge again.
  • If your mango ice cream is not coming together in the blender and you can’t get it going, add more milk and blend again.
Did you make this recipe? Tag @riseshinecook on Instagram or hashtag it #riseshinecook