Cool down this summer with our Vegan 3-Ingredient Mango No Churn Ice Cream So simple, so delicious, and perfect for a quick treat.

Units Scale

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)

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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.