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Creamy No-Churn Mango Coconut Ice Cream

no-churn mango coconut ice cream - featured image
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A quick and easy homemade no-churn ice cream combining ripe mangoes and rich coconut cream for a velvety, tropical dessert perfect for summer.

Ingredients

Scale
  • 1 can (13.5 oz / 400 ml) canned coconut cream
  • 2 cups (10 oz / 300 g) frozen mango chunks, thawed slightly
  • 1/3 cup (40 g) powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp fresh lime juice
  • Pinch of salt

Instructions

  1. Chill your mixing bowl and beaters in the fridge for 15-20 minutes.
  2. Blend 2 cups of thawed frozen mango chunks until smooth; set aside.
  3. Open the chilled can of coconut cream and scoop out the thick cream into the chilled bowl.
  4. Add powdered sugar and vanilla extract to the coconut cream.
  5. Whip the coconut cream with a hand mixer on medium-high speed until soft peaks form, about 3-5 minutes.
  6. Gently fold the mango puree and fresh lime juice into the whipped coconut cream without deflating it.
  7. Add a pinch of salt and fold to combine.
  8. Transfer the mixture to a freezer-safe container and smooth the top.
  9. Cover and freeze for at least 6 hours or overnight until firm but scoopable.
  10. Let the ice cream sit at room temperature for 5 minutes before serving.

Notes

Chill your equipment before whipping the coconut cream for best results. Use full-fat canned coconut cream, not coconut milk or light versions. Avoid overwhipping to prevent graininess. Thaw mango chunks slightly before blending. For smoother texture, strain mango puree through a fine mesh sieve. Stir the ice cream after 2-3 hours in the freezer if it separates or becomes icy.

Nutrition

Keywords: no-churn ice cream, mango ice cream, coconut ice cream, vegan dessert, dairy-free, tropical dessert, easy homemade ice cream

Find it online: https://flurpchef.com/creamy-no-churn-mango-coconut-ice-cream-recipe-easy-homemade-dessert/