This Vegan Mango Ice Cream is a no-churn, creamy dream come true! It's only three ingredients and so easy to make!
Ingredients:
1 can coconut milk (leave in the fridge overnight to get the thick consistency)
4 cups frozen mango chunks
1 tablespoon honey
Instructions:
In a food processor, add the frozen mango and blend until the mango chunks changes to puree. (blend for about 1 minute)
Add in the coconut milk and honey.
Mix until completely smooth and incorporated, scraping down sides as necessary, for about 3 minutes.
Pour the ice cream base into a freezer-safe container and place it in the freezer and allow it to freeze for 4 hours.
Once fully or semi-frozen, use your blender to blend the solid ice cream until smooth and creamy, then place back in the freezer overnight or until fully frozen and set. We blend it twice to get the creamy consistency and to prevent ice crystals from forming.
Enjoy!
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