4 Ingredient Vegan Mango Ice Cream
Delicious creamy, dairy free mango ice cream in frozen mango shells. No ice cream machine required and just 4 whole food plant based ingredients!
Equipment
- food processor or cuisinart
Ingredients
- 1 ripe mango, diced saving the mango skins to freeze
- 1/3 cup coconut cream sub dairy free plain yogurt
- 1 tbsp maple syrup
- 1 lime, juiced
Instructions
- Slice a mango along both sides of the seed in the middle. These should leave you with two halves and the middle (seed) section.
- On two half pieces, use your knife to make several parallel cuts down the mango and several cuts across, without cutting through the skin. Use a large spoon to scoop out the square-like pieces of mango. Peel and cut the remaining piece and discard the seed.
- Add all diced mango to a Tupperware and freeze for 4-5 hours.
- Add the hallowed out mango slices and place them side by side in a bowl and freeze as well.
- Once frozen, to a food processor (or blender) add frozen diced mango, coconut cream, maple syrup and lime juice. Pulse or blend until smooth.
- Place the mango ice cream into the mango skins using a spoon, using the back of the spoon to smooth it out.
- Place them back into the freezer for at least one hour until enjoying.
- Freeze in an airtight container for up to 5 days, thaw for 10-15 minutes before enjoying!