Description
This no-churn paleo mango ice cream is easy to make in the food processor. With frozen fruit and coconut milk, it’s a guilt-free vegan dessert.
Ingredients
Scale
- 2 cups frozen mango cubes (about 10 ounces)
- 1 cup full-fat canned coconut milk
- 1 tablespoon pure maple syrup
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon coarse kosher salt
Instructions
- Place all ingredients in a food processor fitted with a regular S-blade attachment.
- Pulse for about 10 seconds to break down the mango cubes into very small pieces. Blend at high speed until a completely smooth and thick mixture forms, about 1 minute. Scrape down the sides and bottom of the food processor and blend again for 5-10 seconds.
- Serve immediately in bowls.
- To store in the freezer, scrape the ice cream into a freezer-friendly airtight container. Place a piece of parchment paper directly on the surface of the ice cream before sealing the container with a lid. Transfer to the freezer. When ready to serve, allow the ice cream to sit at room temperature for 10-20 minutes to soften before scooping.
- Prep Time: 10 minutes
- Category: Ice Cream
- Method: No-Churn
- Cuisine: Dessert
Keywords: paleo, vegan, mango, coconut, ice, cream