Let’s go to the tropics! Ocean breezes (I could really do with that about now), you pick the island and pick a few lush mangos, pineapples and papayas.
This recipe uses just mangos, right now in my market they are inexpensive, smell fabulous and are full of lush sweetness.
Now I really hesitated giving you this recipe not because its yummy oh, yes it is super delicious! And very easy! But, because it does have some sugar in it and it is best to minimize our intake of sugar. But sometimes you want dessert that is cold, quick and fabulous right?
Have you tried coconut sweetened condensed milk? Now, I can tell you I don’t go around buying sweetened condensed milk of any type with the intent of licking it from a spoon- mucky yew, too sweet for one thing for me. But coconut sweetened condensed milk (yes its vegan) is tempting to lick and lick from a spoon! Also I learned by testing and more testing that brands do matter for this.
I tried a couple of other brands (because I was thinking of you and other recipes) and some of the other brands and even organic higher cost ones the ice cream was icy…
So, let me tell you how surprised to find that this coconut condensed milk is dreamy yummy. Yes, it still has sugar in it so I’m not going to eat loads of it…but it sure has been fun to play around with it!
What I like about using coconut sweetened condensed milk for ice cream is:
- No ice cream freezer is necessary
- It keeps the ice cream wonderful ice cream consistency
- It adds really yummy flavor
Just whiz up mango with some coconut sweetened condensed milk, add squeeze of lime juice and freeze in your freezer, no need for an ice cream maker.
Let the freezer do its magic… and ahhhh the texture is amazing! It does not get hard or crunchy! I tested it 4 hours, a day later and 2 weeks later to make sure it would not get crunchy, yipeee! It stayed soft just how you want your ice cream to be!
I used just half a jar of coconut condensed milk and 1 large mango. I did that because I wanted to test out the recipe and wanted to do some other recipe testing with the coconut condensed milk. I used a brand from Sprouts Market, but there are other brands that other grocery stores have. Of course you can make your own coconut condensed milk too. Feel free to use frozen mango chunks instead of mango and you can easily double the recipe and use your whole can of coconut condensed milk.
So what did I make with the other half of coconut condensed milk? I made fudgsicles and fudge! They both turned out marvelous! In fact the fudgsicles were so much better than store bought fudgsicles and its vegan! Those recipes will be along in the next couple of days for you,
I really hope this easy recipe inspired you to create some of your own ice creams. Which is your favorite vegan ice cream recipe? Share it with us please?
Mango Vegan Ice Cream
An easy no machine mango ice cream recipe that is vegan and it has smooth texture.
- 1 large mango peeled and cut up or use frozen chunks 2/3 cup
- 1/2 cup + 2 Tablespoons coconut sweetened condensed milk
- 1 lime, use zest for final decoration, juice
Put all ingredients except lime zest in food processor or blender. Blend until smooth. Pour into small loaf pan, freeze until firm about 4 hours. Scoop out with ice cream scoop, garnish with lime zest. Enjoy!
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