Name: Vegan Mango Ice Cream (No Churn, 3 Ingredients) Recipe
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Vegan
Ingredients: 500 g (17.6 oz) coconut whipping cream, chilled (or thick cream from 2 x 400 ml cans of refrigerated coconut milk); 320 g (1 cup) vegan condensed milk; 480 g (2 cups) mango pulp (fresh ripe mangoes blended into puree or store-bought mango pulp)

Jump to Recipe

Introduction

This creamy vegan mango ice cream is a delightful treat made with just three simple ingredients. It requires no churning, making it incredibly easy to prepare and perfect for a refreshing dessert on warm days. Plus, it’s gluten-free, nut-free, and full of tropical flavor.

A small white bowl holds two large scoops of creamy mango ice cream, overflowing slightly with bright yellow mango sauce drizzled over the top and sides. The ice cream has a smooth texture with some visible mango chunks inside. Surrounding the bowl, fresh mango pieces cut into small cubes and slices sit on a wooden board placed on a white marbled surface. In the soft blurred background, a whole mango and a glass of orange mango juice add a colorful touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g (17.6 oz) coconut whipping cream, chilled (or coconut cream/coconut milk)*
320 g (1 cup) vegan condensed milk
480 g (2 cups) mango pulp*

Instructions

Step 1: Add the chilled coconut cream to a large bowl and use an electric whisk to beat it for a couple of minutes until creamy.
Step 2: Stir in the vegan condensed milk and whisk for another minute until well combined.
Step 3: Gradually add the mango pulp in half cup increments, whisking each time to fully incorporate it into the mixture.
Step 4: Transfer the ice cream mixture to a loaf pan. For extra flavor, optionally swirl in some additional mango pulp with a spoon.
Step 5: Cover the pan with plastic wrap and freeze for at least 4 hours, or until the ice cream is firm.
Step 6: Before serving, remove the ice cream from the freezer about 15 minutes early to allow it to soften slightly for easier scooping.

Tips & Variations

Refrigerate cans of coconut milk overnight and scoop only the thick cream from the top for best whipped texture. Typically, use the cream from two 400ml cans.
Use fresh, very ripe mango chunks blended into a puree if you prefer fresh mango over canned pulp.
For a sweeter ice cream, adjust the amount of vegan condensed milk according to taste.
Add a splash of lime juice to the mango pulp before mixing for a slight tang that brightens the flavor.

Storage

Store the ice cream in an airtight container in the freezer for up to 1 week. To serve, remove from the freezer about 15 minutes beforehand to soften slightly. Avoid refreezing melted ice cream to maintain the best texture.

How to Serve

A roughly rectangular metal container filled with smooth, creamy yellow-orange mango ice cream with a slightly swirled surface. On top, a scoop of ice cream is being lifted with a metallic ice cream scooper that has a wooden handle, showing the glossy, dense texture of the ice cream. The container sits on a wooden board, and the background is a white marbled surface with a blurred corner of a peeled mango slice and whole mango fruit visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coconut milk instead of coconut whipping cream?

Regular coconut milk can be used, but refrigerate the cans overnight and scoop out the thick cream from the top to use as whipping cream. The watery part should be discarded or saved for other recipes.

Is this recipe suitable for people with nut allergies?

Yes! This recipe is nut-free, using only coconut-based ingredients and vegan condensed milk, making it safe for those with nut allergies.