Turning leftover rice into vegan mango sticky rice ice cream is a creamy, affordable way to reinvent dessert!
This refreshing treat is inspired by the classic Thai mango sticky rice but blended into a cold, dairy-free ice cream using simple, wholesome ingredients. 🙂
With coconut cream, ripe mango, and a touch of natural sweeteners, this no-churn recipe transforms pantry staples into a tropical dessert you’ll crave all summer long.
Why a High-Speed Blender Is a Game-Changer for Vegan Ice Cream
A high-speed blender like a Vitamix makes healthy vegan ice cream incredibly easy and smooth every single time.
I’ve used my Vitamix for almost 10 years now, and it’s perfect for everything from soups to sauces to frozen desserts!
It handles frozen ingredients like a pro, giving your ice cream that ultra-creamy soft-serve texture—no ice cream maker needed.
Just blend your base, freeze it, then give it one final spin for delicious, scoopable vegan ice cream at home.
Whether you’re making fruit-based or coconut-based blends, a powerful blender saves time and delivers the best texture every time. I use mine every single day for healthy recipes!
Why You’ll Love This Recipe
This vegan mango sticky rice ice cream is fun, creative, and totally fuss-free. You only need a few ingredients, and the base is made from rice you probably already have. It’s a no-churn recipe that blends into soft serve and stores great in the freezer. It’s the perfect use for leftover rice and a great excuse to stock up on ripe mangoes.
Key Ingredients
- Cooked White Rice: The secret ingredient! It creates a smooth, starchy texture that mimics traditional sticky rice.
- Coconut Cream: Rich and luscious, this gives the ice cream its tropical flavor and velvety body.
- Maple Syrup + Coconut Sugar: Naturally sweetens the base without refined sugar.
- Arrowroot Starch: Thickens the mix and helps prevent ice crystals.
- Vanilla Extract + Sea Salt: Rounds out the flavor and brings out the sweetness.
Tips for Creamy Ice Cream
- Use full-fat coconut cream for the richest result.
- Freeze in ice cube trays for easier blending later.
- Let cubes soften for a few minutes before blending.
- Add a splash of coconut milk only if the blender needs help.
- Swirl in fresh mango puree after blending for flavor and texture contrast.
How to Store It
Once blended, add to a loaf pan or glass airtight container.
Add spoonfuls of the mango puree on top of the ice cream layer.
Use a knife or chopstick to swirl it.
Then repeat the process to add another layer and swirl and top it with parchment paper to place in the freezer.
Health Benefits
- Naturally dairy-free and gluten-free
- No refined sugar, just natural sweetness from fruit and maple
- Good fats from coconut for lasting energy
- Vitamin C boost from mangoes
- Fiber and resistant starch from rice help support digestion
An Easy, Fun Spin on a Classic
This vegan mango sticky rice ice cream is such a fun take on a traditional dessert. It uses wholesome ingredients, comes together in a blender, and tastes like a tropical vacation in a cone.
The rice gives it an unexpectedly smooth and satisfying texture that’s super scoopable, especially after a short freeze.
Perfect for hot days, sweet cravings, or surprising your friends with something different (and delicious).
Make Ice Cream Prep Easier with BPA-Free Ice Cube Trays
For easy prep and perfect portioning, freeze your ice cream base in BPA-free pop-out ice cube trays.
These trays make it simple to pop out individual portions for quick blending without struggling or waiting too long.
They’re ideal for vegan recipes that use coconut cream, rice, or other thick ingredients that need freezing before blending.
I use these for all my no-churn ice cream recipes—they save time and prevent messes.
Shop the BPA-free trays here to make your summer dessert prep faster, easier, and way more fun.
Vegan Mango Sticky Rice Ice Cream
Ingredients
- 2 cups cooked white sushi rice
- 2 cups full-fat coconut cream
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons arrowroot starch
- Pinch of sea salt
- Splash of coconut milk only if needed to blend
For the mango swirl
- 2 champagne mangoes or
- 1 large Alphonso mango about 1½ to 2 cups chopped
- 1 teaspoon maple syrup
Instructions
- Add the cooked rice, coconut cream, maple syrup, vanilla extract, arrowroot starch, and sea salt to a high-speed blender.
- Blend until completely smooth and creamy.
- Pour the mixture into ice cube trays and freeze for 6 to 8 hours or overnight (see my preferred kind in the blog post)
- Remove from the freezer and allow to thaw for about 5-10 minutes. You can run the back of the ice cubes under cold water to make them easy to pop out.
- Once frozen, add the cubes to a Vitamix or other high-speed blender and blend until soft serve consistency.
- Add a splash of coconut milk only if needed to help the blender process.
- Separately, blend the mango with 1 teaspoon of maple syrup until smooth ( I use a personal blender like a magic Bullet for this)
- Layer the blended ice cream base and mango purée in a loaf pan.
- Add half of the ice cream mixture to a loaf pan.
- Spoon half of the mango purée over the top and swirl it gently with a chopstick.
- Pour the remaining ice cream mixture over that, then spoon on the rest of the mango purée.
- Use a chopstick or knife to swirl the mango into the top layer.
- Cut a piece of parchment paper to fit the surface of the pan and place it directly over the ice cream.
- Return the pan to the freezer and freeze for about two hours, or until scoopable.
- Scoop into bowls or cones and enjoy your homemade vegan mango sticky rice ice cream!
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