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Horizontal top-down image of small white bowls filled with scoops of an orange-colored frozen dessert topped with various garnishes next to a brown plate.

No-Churn Paleo Mango Ice Cream

  • Author: Nikki Cervone
  • Total Time: 10 minutes
  • Yield: About 2 cups (4 1/2-cup servings) 1x


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.


  • 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


  1. Place all ingredients in a food processor fitted with a regular S-blade attachment.
  2. 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.
  3. Serve immediately in bowls.
  4. 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