Hey there, ice cream lovers! If you’ve been vibing with all the fruity flavors this summer, you need to check out this Dairy-Free Mango Coconut Ice Cream.
It’s creamy, delicious, and made without any dairy, making it perfect for those of us who are lactose intolerant or simply prefer plant-based treats! Plus, it’s packed with the tropical tastes of fresh mangoes and coconut milk. This recipe is super easy to whip up, so it’ll definitely become your go-to for satisfying those hot day cravings.
Who says you can’t have dessert without dairy? Now you can make a dreamy ice cream in just a few simple steps—no fancy equipment required! Get ready to impress your friends with your new ice cream tech skills and learn how to make a treat that they won’t believe is dairy-free!
Serving and Pairing Suggestions
Scoop your Dairy-Free Mango Coconut Ice Cream into a cute bowl, and you may want to top it with some toasted coconut flakes or a drizzle of maple syrup for that extra sweetness. Serve it along with Spicy Buffalo Cauliflower or Vegan Stuffed Peppers for a unique dinner night that balances spice and sweetness.
If you’re feeling extra creative, why not blend it into a smoothie bowl topped with fresh fruits and granola? You could even pair it with a refreshing Watermelon Agua Fresca to beat the heat!
Tips and Notes
- Ingredient Alternatives: If you don’t have fresh mangoes on hand, feel free to use frozen mango chunks. They’ll work just as well!
- Texture Tip: To keep your ice cream creamy, stir it every 30 minutes while it’s freezing for the first few hours. It helps prevent ice crystals from forming.
- Storage Tip: Store your ice cream in an airtight container in the freezer. To get the best scoop, let it sit out for 5-10 minutes before serving.
Don’t wait too long! You need to try this refreshing treat yourself. Dive into the world of homemade ice cream and explore more tropical flavors right here on the blog!
Dairy-Free Mango Coconut Ice Cream
Equipment
- 1 Blender
- 1 Ice cream maker (optional)
- 1 Container for freezing
Ingredients
- 2 ripe mangoes - peeled and diced (fresh or frozen)
- 1 can 14 oz coconut milk - full-fat for creaminess
- 1 tablespoon maple syrup - optional, for added sweetness
- 1 teaspoon vanilla extract - for flavor enhancement
Instructions
- In a blender, combine the diced mangoes, coconut milk, maple syrup (if using), and vanilla extract.
- Blend on high speed until the mixture is smooth and creamy.
- If using an ice cream maker, pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions.
- If you don’t have an ice cream maker, simply pour the mixture into a container and freeze for about 4-6 hours or until firm, stirring every hour to break up ice crystals.
- Once the ice cream is fully frozen, scoop and serve with your favorite toppings.