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–+ servings
Close up of homemade mango ice cream in a gluten-free cone being held between fingers.
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Dairy-free Mango Ice Cream

The perfect summertime treat, this homemade mango ice cream is made with just two ingredients (and no ice cream maker!) and comes out tropical, refreshing, and creamy!
Course Dessert
Cuisine American
Keyword homemade ice cream
Prep Time 5 minutes
Cook Time 0 minutes
Chilling Time 30 minutes
Total Time 5 minutes
Servings 3
Calories 103kcal
Author Shelby Stover

Equipment

Ingredients

Instructions

  • Place the coconut milk into a high powdered blender like a vitamix.
  • Add the frozen mango on top.
    Top view of a blender with frozen mango in it.
  • Blend and use a tamper to help you. You may need to pause and scrape the sides.
  • Blender until completely smooth.
    Blender with homemade mango ice cream in it.
  • Serve as is in bowls or transfer it to a freezer container for 30 minutes for a bit more firmness.
    Homemade mango ice cream in a parchment paper lined pan with an ice cream scoop in it.

Video

Notes

  • Make sure you use a high-powered blender. Without it, you’ll be tempted to add more liquid to “get it moving” and then you won’t have a thick consistency.
  • You do need to help the blender and push it down with a temper frequently.
  • If the homemade ice cream gets stuck, scrape the sides to “flip” the ice cream and keep going.
  • This mango ice cream tastes best freshly made. Though you can freeze it, it will turn into more of a hard, flakey ice cream with ice crystals versus a smooth soft serve.
  • You definitely don't need an ice cream maker though.

Nutrition

Calories: 103kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 4mg | Potassium: 226mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1190IU | Vitamin C: 40mg | Calcium: 15mg | Iron: 1mg