Dairy Free Mango Ice Cream
Dairy Free Mango Ice Cream
Dairy Free Mango Ice Cream tastes like a scoop of summer. It’s light and fresh tasting.
Fresh or frozen mango, mixed with coconut milk, sweetened with your choice of sweetener, and churned until it’s scoopable ice cream. Directions for no ice cream maker are included too.
This dairy free ice cream is so simple to make.
Usually, ice cream requires you to make an egg yolk custard base, cool it, and then put it in your ice cream maker.
In this recipe, I used mango and coconut milk as the main ingredients.
Which means it’s also an egg free ice cream.
Then I blended all the ingredients together.
You would either pour it into an ice cream maker or do what I did, place the mixture in a container in the freezer and take a fork and mix the mixture every 20 minutes, for about an hour, until you have an ice cream consistency.
The flavor! It’s so refreshing tasting. I loved eating it every evening.
Tools to use for this recipe
For this recipe you will need:
- High-powered blender or Food processor
- Ice cream maker
- Ice cream scoop
- Measuring spoons and cups
- 1 large knife
- Cutting board
- Ice cream storage container or a special long ice cream storage container designed to help you get the perfect scoop.
Dairy Free Mango Ice Cream Ingredients
- ripe mangos (the red & green looking ones), or frozen mango chunks
- coconut milk
- sugar (cane sugar, raw honey, erythritol, etc)
- fresh lemon or lemon juice
- sea salt
How to Make Dairy Free Mango Ice Cream
Place all the ingredients in a food processor or blender. Mix until smooth.
Taste test for desired flavor and sweetness. Add more sugar if desired.
Pour the mixture into an ice cream maker. Follow your ice cream maker’s directions.
If you don’t have an ice cream maker, pour into a container, and every 20 minutes take a fork and swirl the mixture. Do this for about an hour or until the mixture has the consistency of ice cream.
When you want to eat the ice cream, remove the container from the freezer, let it unthaw for about 10 minutes, and then scoop the ice cream.
Homemade ice cream tends to be harder than store-bought ice cream.
Keto Mango Ice Cream
You can easily make this ice cream low carb-friendly but not necessarily keto-friendly by using erythritol instead of sugar. The mango would be too high in carbs to be keto.
Fresh or frozen mango?
It’s your choice. I used fresh mango but you could save time and use already chopped-up frozen mango. Just ensure it’s the same quantity of mango that the recipe requires.
How can I tell if my mango is ripe?
When mango is unripe it feels very hard. Once it ripens the flesh will be softer. If you press on the flesh of the mango you will feel it move a little. You don’t want to wait until it’s too soft and feels mushy.
I’m allergic to nuts. Is coconut a nut allergy?
If you are allergic to nuts it makes sense to wonder if you can eat anything made with coconuts. Coconut is not a botanical nut; it is classified as a fruit. If you are allergic to tree nuts, please talk to your allergist/doctor before adding coconut to your diet.
I don’t like mango, can I use something else?
You can use any fruit you want. Make sure you use the same quantity and taste test for desired sweetness. Peaches, strawberries, and blueberries would all be fun alternatives.
How do I store my homemade ice cream?
This ice cream can be stored in your freezer for up to 3 months. Use an ice cream storage container or a special long ice cream storage container designed to help you get the perfect scoop.
More dairy-free ice cream recipes:
If you love snacks here are more Paleo desserts and Paleo snacks!
Dairy Free Mango Ice Cream
Dairy Free Mango Ice Cream is made with fresh or frozen mango, mixed with coconut milk, sweetened with your choice of sweetener, and churned until it’s scoopable ice cream. Directions for no ice cream maker are included too.
Ingredients
- 3 ripe mangos (the red & green looking ones), about 1 ½ cups, peel and pit removed, and cubed
- 1 ½ cups coconut milk
- ½ cup sugar
- 1 ½ lemons, squeezed, about 2 tbsp’s of lemon juice
- ¾ tsp sea salt
Instructions
- Place all the ingredients in a food processor or blender. Mix until smooth.
- Taste test for desired flavor and sweetness. Add more sugar if desired.
- Pour the mixture into an ice cream maker. Follow your ice cream maker’s directions.
- If you don’t have an ice cream maker, pour into a container, and every 20 minutes take a fork and swirl the mixture. Do this for about an hour or until the mixture has the consistency of ice cream.
- When you want to eat the ice cream, remove the container from the freezer and let it unthaw for about 10 minutes and then scoop the ice cream. Homemade ice cream tends to be harder than store-bought ice creams.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 138Total Fat: 8gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 200mgCarbohydrates: 18gFiber: 1gSugar: 15gProtein: 1g
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.
