2 Ingredient Mango Ice Cream
This 2-ingredient vegan mango ice cream is creamy, refreshing, and ready in under 20 minutes, no ice cream maker required. Just blend frozen mango with full-fat coconut milk until thick and smooth, then enjoy right away or freeze for later. Perfect for using up leftover frozen baby food purees, and a dessert the whole family will love.
Servings: 6
Calories: 184kcal
Equipment
Ingredients
- 15 oz can coconut milk (well shaken)
- 1 bag frozen mango (defrosted for about 10 minutes)
Instructions
- Add frozen mango and well shaken coconut milk to high speed blender.
- Blend until smooth. You'll see a cloverleaf form in the blender and that's how you'll know its the right consistency.
- Enjoy immediately or portion into 4oz mason jars and freeze.
Notes
To freeze for later:
- Simply portion the ice cream from the blender into either these plastic portion cups or into these pint containers and pop them into the freezer. They will freeze solid in 4-6 hours.
- When you want to serve the ice cream, take it out of the freezer for 15-20 minutes before you need it and let it sit on the counter to thaw. Then enjoy!
Nutrition
Calories: 184kcal | Carbohydrates: 18g | Protein: 2g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 314mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1120IU | Vitamin C: 39mg | Calcium: 20mg | Iron: 1mg
