Vegan Mango Ice Cream Recipes

VEGAN MANGO ICE CREAM

Steps:

• Put the frozen banana and mango in your food processor.
• Pulse until completely smooth. (Don't give up, this may take a while depending on the power of your processor.) You might have to scrape down the sides a few times.
• Transfer the mango nice cream into a bowl or scoop into cones. Enjoy!

VEGAN MANGO ICE CREAM

Steps:

• Add the coconut cream to a large bowl and mix with an electric whisk for a couple of minutes until creamy. Add in the sweetened condensed coconut milk and whisk for another minute to combine.
• Add the mango pulp to the coconut mixture in half cup increments, whisking to combine the ingredients each time.
• Transfer the ice cream mixture to a loaf pan lined with parchment paper. If you like you can swirl some extra mango pulp through the ice cream with a spoon. Cover with plastic wrap, and freeze for a minimum of 4 hours or until set.
• Remove the ice cream from the freezer about 15 minutes before serving to allow it to thaw slightly.

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.

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!

MANGO ICE CREAM

Steps:

• Remove mango from freezer and let stand 10 minutes to soften slightly. Transfer mango and banana chunks to a food processor; cover and pulse until broken into small pieces. Continue processing until smooth and creamy.
• Serve immediately, or transfer mixture to a freezer container and freeze until ready to serve. If desired, top servings with additional mango and sprinkle with cardamom or paprika.

VEGAN MANGO ICE CREAM

Steps:

• Pour all contents from the coconut milk can into a medium pot. Scoop out about 1/4 cup of the coconut milk liquid into a small bowl (sometimes there will be solid and liquid coconut milk in a can depending on the quality of the coconut milk and the room or storage temperature). Add 1 tablespoon of the arrowroot powder into the bowl and whisk until fully smooth.
• Place the pot with the coconut milk on the stove and start warming it up over medium heat. Once the solid parts of the coconut milk have dissolved and the coconut milk became fully liquid, slowly pour the arrowroot mixture into the coconut milk, making sure to whisk constantly.
• You will notice that as you warm it up, the coconut milk will become thicker. It is very important not to overheat it. Do not bring it to a boil or simmer because if overheated, the arrowroot powder will lose its thickening ability. Once the coconut milk is hot, take it off the heat and let it cool a bit.
• In the meantime, prepare the mango puree. I prefer to thaw the mango chunks a bit before processing them. I find it's easier to process them to a very smooth puree when they are a bit softer and not fully frozen. But it also depends on your food processor, as some are more powerful than others. Mangoes have very tough fibers so process the mango chunks until the fibers are fully broken.
• Once the coconut milk is at room temperature, add the maple syrup and vanilla extract and stir to combine. Add the coconut milk mixture to the mango puree in the food processor and process some more until fully smooth.
• Divide the ice cream mixture evenly between the 12 muffin cups. Place the muffin pan into the freezer and let the ice cream freeze for about 3 hours or until frozen solid. Once the ice cream is frozen, pop the ice cream cups out of the muffin pan and store them in a glass container with a tight lid or in a plastic bag.
• Once ready to serve, place the ice cream cups into a food processor (break them up with a knife if needed before placing them into a food processor) and process until soft ice cream consistency. Scoop into bowls and serve.

MANGO GELATO

Steps:

• Add mangoes, coconut milk and maple syrup to a blender. Blend until smooth.
• Pour the mixture into a freezer-safe, air-tight container. Freeze until completely frozen. (The time it will take to freeze the mixture will depend on how wide vs tall container you use. The wider the container, the shorter the freezing time).
• Once frozen, cut the frozen mixture into cubes (so it's easier to blend). Add it into a food processor and blend until all the frozen pieces are broken down (it should have a consistency of soft serve).
• Transfer the mixture into a freezer-safe container and freeze until completely frozen, about 3-6 hours. Allow to thaw for 10-20 minutes before serving.
• Store any leftover gelato in an airtight container in the freezer for 1-2 weeks.

VEGAN MANGO ICE CREAM WITH CREAM CHEESE

Steps:

• Blend everything and add to a saucepan. Bring to a gentle boil, stirring occasionally. This will enhance the mango flavor. Cook for another 2 to 3 mins.
• Let it cool completely, then freeze in ice cream maker or popsicles or in a container.
• The ice cream mixture can be frozen directly in a container, use cashew milk for best results. Freeze only until just about frozen. Let it sit for a few mins then scoop. For the Ice cream maker, chill completely and add to the ice cream maker to churn. When done churning, freeze for a few hours then scoop.
• Mix the sprinkle ingredients in a bowl. Press and mix to make crumbles. Add a few drops of oil if needed. Sprinkle on the ice cream before serving. The sprinkle is optional.

2-INGREDIENT VEGAN MANGO ICE CREAM

Steps:

• Add frozen mangoes + coconut cream to a food processor and blend until creamy (add mangoes in batches if you're using a small / less powerful processor).
• Transfer to a sealable container and store it in the freezer for 8 hours or overnight.
• Once frozen, remove from the freezer and let it rest for a while - until the ice cream is scoopable.
• Scoop onto dessert bowl/ice cream cups and enjoy!