Vegan Mango Ice Cream Recipes

VEGAN MANGO ICE CREAM

Steps:

• In a food processor, add the frozen mango and blend until in frozen smaller chunks, about 1 minute.
• Add in the coconut cream and the vanilla extract. Blend until completely smooth and incorporated, scraping down sides as necessary, for about 3 minutes.
• Pour/spoon the ice cream base into a freezer-safe container and place in the freezer and allow to freeze for 1 hour.
• While not necessarily, I love to go in, whisk the entire thing for about 10-20 minutes, then place back in the freezer, to prevent ice crystals forming. Freeze until frozen.
• To eat: serve immediately or when you are ready for it (after it's been in the freezer), thaw for 5-10 minutes and scoop with an ice cream scoop. Enjoy!

VEGAN MANGO ICE CREAM

Steps:

• The day before you want to make ice cream, place the bowl of your ice cream maker into the freezer so that it's frozen and ready.
• Place the coconut milk (full fat for everything, low fat won't work here), coconut cream, sugar and syrup into a saucepan and bring to a simmer.
• When simmering remove from the heat and add in the puréed mango. Using an immersion blender, blend for at least 30 seconds, this removes any last trace of graininess from the texture and combines it perfectly.
• If you don't have an immersion blender, then use a blender jug, just make sure the lid is on properly as the mix is very hot.
• Pour the mixture into a container, cover with a lid and place into the fridge to chill overnight. If you have less time, you can place it into the freezer so that it chills faster. It has to be completely cold (as cold as possible) before churning.
• Churn the ice cream according to your ice cream makers manufacturer instructions, usually at least 25 minutes and up to 45 minutes until you reach soft serve consistency.
• Place into a loaf pan and smooth down with the back of a spoon. Cover with foil and place into the freezer to set.

MANGO COCONUT ICE CREAM (VEGAN)

Steps:

• Mix 1/4 cup of the coconut milk with the 2 tablespoons of cornstarch and set aside.
• Cut and puree the mangoes.
• Combine the pureed mango, remaining coconut milk, sugar, and lime together in a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the corn starch/arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
• Set the ice cream mixture aside to cool. Freeze overnight.

QUICK MANGO ICE CREAM

Steps:

• Combine frozen mangoes, almond milk, sweetener, and vanilla extract in a high-capacity blender, such as a Vitamix®. Blend until mixture has the consistency of ice cream, 45 to 60 seconds.