Coconut Mango Ice cream
This coconut mango ice cream is sure to be a new family favourite. It’s almost summer here in Australia and that means endless heat waves and ice cream! While most people love ice cream, most varieties of ice cream are really not a favourite dessert of mine. I just find it too creamy, and much prefer dairy free, fruit based alternatives.
That’s where this coconut mango ice cream comes in. It’d dairy free, contains no added sugar and requires only 3 ingredients to make. All you need to whip up this delicious dessert is some frozen mango, frozen banana and a can of coconut milk.
Freshly cut and frozen mango is delicious in this ice cream, but if mango is out of season you can easily grab a bag of frozen mango pieces from the freezer section of your local supermarket. I have even found frozen banana chunks in supermarkets, but I find much cheaper to just freeze my own bananas.
Making this coconut mango ice cream (or nice cream as it’s often called) is as easy as it gets. Add the frozen banana, mango and entire can of coconut milk to a food processor or Thermomix bowl and pulse until well combined. You can either continue mixing until all ingredients are smooth, or do as I did and leave small chunks of mango for texture and bursts of flavour.
Once the mixture is combined to your liking, transfer the ice cream mixture to a loaf tin or freezer friendly container and place in the freezer until set. This shouldn’t take too long since the ingredients were already icy cold.
- 1 1/2 cups frozen mango pieces
- 1 1/2 cups frozen bananas
- 1 tin coconut milk
- Add the frozen mango, frozen bananas and entire tin of coconut milk to a food processor. Pulse until smooth.
- Transfer the mixture to a loaf tin or freezer safe container. Place in the freezer until completely frozen.