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Are you craving something sweet and refreshing? Try this Vegan 3-Ingredient Mango No Churn Ice Cream. It’s easy to make and oh-so-delicious.
Discover the easiest Vegan 3-Ingredient Mango No Churn Ice Cream recipe. This treat is perfect for a quick, healthy, and delicious snack.
Ice cream is a treat enjoyed across cultures and continents, but for those following a vegan lifestyle, finding a creamy, satisfying alternative can sometimes be a challenge. However, necessity is the mother of invention, and the vegan community has long been innovating to create dairy-free delights that rival their traditional counterparts.
The origins of vegan ice cream can be traced back to the early 20th century, with the first recorded recipes appearing in vegan cookbooks of the time. These early versions often relied on ingredients like nut milk and fruit purées to create a creamy texture without the need for dairy.
As the vegan movement gained momentum in the late 20th and early 21st centuries, so too did the demand for innovative plant-based desserts. With the rise of social media and food blogging, recipes for vegan ice cream began to grow rapidly, showcasing the creativity and ingenuity of home cooks and professional chefs alike.
When it comes to vegan desserts, few things are as satisfying as a scoop of creamy, homemade ice cream. And with this Vegan 3-Ingredient Mango No Churn Ice Cream recipe, you can enjoy all the sweetness and creaminess of traditional ice cream without any dairy.
What makes this recipe truly special is its simplicity. With just three ingredients, mango pulp, coconut cream, and coconut condensed milk, you can whip up a batch of this delicious frozen treat in no time.
The result? A creamy, dreamy mango ice cream that’s bursting with tropical flavor. Serve it up in bowls or cones, or get creative with toppings like toasted coconut or fresh fruit.
Whether you’re vegan, lactose intolerant, or just looking for a refreshing summer treat, this Vegan 3-Ingredient Mango No Churn Ice Cream is sure to hit the spot. So why wait?
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Vegan 3-Ingredient Mango No Churn Ice Cream
- Prep Time: 15 minutes
- Freezer Time: 4 hours
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 10 servings depending on size 1x
- Category: Dessert
- Method: Easy
- Diet: Vegan
Description
Cool down this summer with our Vegan 3-Ingredient Mango No Churn Ice Cream So simple, so delicious, and perfect for a quick treat.
Ingredients
- 500g (up to 3 x 400 ml tins) of chilled full-fat canned coconut milk (overnight) – only use the solids.
- 320g (1/2 cup) of sweetened Coconut Condensed Milk. I made it for the grandkids, so I used (1 x 195ml and 1 x 250 ml tins) to sweeten it up for them.
- 550 g tin of mango pulp (Alphonso)
Instructions
- Get a bread/loaf pan and place parchment paper inside it. Set it aside.
- Make sure you put the cans of coconut milk in the fridge overnight. You only need the thick part on top, not the liquid at the bottom.
- Put the thick coconut cream in a big bowl. Use an electric hand mixer to beat it for about 2 minutes until it’s fluffy and creamy.
- Add ½ cup sweetened condensed coconut milk (or more if you prefer it sweeter) to the bowl and keep beating for another minute or more.
- Pour a thin layer of mango pulp directly on the parchment paper in the loaf pan. Use a spoon to make some designs in the pulp. Set it aside.
- Gradually add ½ cup mango pulp to the coconut mixture, whisking each time, and continue until you have used all 450g pulp.
- Keep 100g aside to add in the middle and some for decoration.
- Spoon ½ of the ice cream mixture on top of the thin layer of mango pulp on the bottom of the loaf pan.
- Add 50g of the mango pulp set aside on top and make designs by using a spoon and swirling it into the ice cream.
- Add the remaining 50 grams of mango pulp to the top of the ice cream mixture and make another swirling pattern.
- Cover the pan with plastic wrap and put it in the freezer for at least 4 hours or overnight until it’s firm.
- Take the ice cream out of the freezer about 15–30 minutes before serving so it can soften a bit.
- To scoop it out easily, dip an ice cream scoop in hot boiling water for a few minutes and use the heated scoop. Serve it in a bowl or ice cream cones.
Notes
Created, Prepared, tried, and tested by Esme Slabs from The Recipe Hunter: Tried and Tested Recipes from Home Chefs; SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1 bowl
- Calories: 229
- Sugar: 24.3 g
- Sodium: 49.9 mg
- Fat: 13.5 g
- Saturated Fat: 11.2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0.2 g
- Protein: 3.6 g
- Cholesterol: 10.9 mg
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This sounds perfect for enjoying in this summer’s heat! Thank you for sharing your wonderful post at The Crazy Little Lovebirds link party #41.
Do give it a try Steph, My family loved it and gobbled it up in record time. Yes perfect for the summer.
Yummm! Can’t wait to try this one! Thanks for the receipe.
Hi Barbara – I truly hope you will enjoy it, super easy, extra super delicious. My family already asked me to make it again. Enjoy it
I’m going to have to try this. My son has been vegan for many years! Thanks!
Hi Wendy. Please do try it, its so easy, and so delicious. My family gobbled it up in record time.
Oh, Esme! Another easy recipe for me! hahahah 🙂
Question: Canned coconut milk and coconut condensed milk, would these be in the baking isle in grocery store?
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Hi Debra, yes this is super easy and yummy. As for where you will find it, you can check the regular isles of your grocery store or the vegan or specialty sections.