Vegan mango and coconut ice cream

Vegan mango and coconut ice cream made from frozen fruit and thick coconut cream. A lovely, refreshing dessert for warm days – no ice cream maker needed.

At a glance

• Serves 2
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 200 kcal per serving
• Protein: 2 g
• Fat: 10 g
• Carbs: 24 g

Ingredients

• 300g mango
• 100ml coconut milk
• 1 splash of lime juice

Method

You’ll need: blender · chopping board · knife

1. Cut the mango into large cubes and freeze them for at least 5 hours.
2. Open a tin of coconut milk that has been in the fridge overnight and scoop off only the solid cream.
3. Put the frozen mango pieces in the blender with the coconut cream and a splash of lime juice.
4. Blend everything on a medium speed, pushing the mixture down again and again with the tamper.
5. Only blend until the ice cream is creamy, or the heat from the friction will make it runny.
6. Spoon the ice cream into two bowls and serve straight away.

Good to know

Mango and coconut are an unbeatable pair. This quick fruit ice cream takes your taste buds straight to a summer holiday.

Swaps

Mango → peaches (frozen peaches make a similarly creamy ice cream, just with a milder fruitiness).

Cooking tips

Only use the solid part of the coconut milk. Save the coconut water for smoothies – here it would make the ice cream runny.

Storage

Blender ice cream loses its creamy texture and turns hard once it's frozen again. It's best eaten straight away.

Allergens

Completely lactose-free, gluten-free and vegan.

Frequently asked questions

Can you freeze mango and coconut ice cream?

Blender ice cream loses its creamy texture and turns hard once it's frozen again.

Dairy-free recipes