Mango Ice Cream (vegan and dairy-free!)


One thing that I miss the most about not being able to consume dairy products is ice cream (obviously). I find that even some of the more natural store bought mango ice creams still contain traces of milk or cream, or added sugars. I decided to make my own mango ice cream today and I only used 3 ingredients! Banana, mango, and coconut milk. If you have a food processor handy then this recipe is an absolute must for when you’re craving a sweet creamy treat. FYI – I ate this for breakfast today and felt absolutely no regret after because it’s SO good and so good for you. I hope you like it!


-1 small ripe banana, frozen and coined
-1 ½ cups ripe mango chunks, frozen
-2/3 cup coconut milk (or soy) and more for drizzling


1) Place the frozen banana and frozen mango in your food processor. Add in the coconut milk and pulse. Slowly drizzle in more coconut milk as needed, and keep blending until a smooth and creamy texture forms. It took me just under five minutes to get the perfect blend.

Note: I coined and froze my own banana but I used pre cut and frozen mango chunks that I bought from the grocery store. If you buy from the grocery store, make sure you buy a bag that has ripe, bright orange mangoes. I found mind at Costco, but if you really want to be crafty you can peel and cut up your own fresh mangoes. This will make the ice cream even sweeter.

This recipe makes two large glasses worth of mango ice cream.

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