Ditching dairy from your family’s diet? This five-ingredient ice cream homemade coconut mango ice cream is perfectly creamy (not to mention vegan!), and best of all, comes together in under 5 minutes. It’s got just the perfect touch of sweetness to satisfy everyone’s after-dinner sweet tooth making this recipe perfect for the entire family—dairy free or not.
Coconut-Mango Ice Cream Recipe (vegan!)
This five-ingredient ice cream is perfectly creamy and comes together in under 5 minutes.
- full-fat coconut milk: 1 14-ounce can
- frozen mango: 4 cups
- vanilla extract: 1 teaspoon
- agave syrup (or honey): 2 tablespoons
- shredded coconut: for garnish (optional)
Step 1: Combine the coconut milk, frozen mango, vanilla extract, and agave syrup in your blender.
Step 2: Blend until completely smooth. Taste the mixture and add more agave as desired.
Step 3: Pour the mixture into a freezer-safe container and freeze for at least 8 hours or overnight. Allow to thaw slightly before serving and garnish with shredded coconut (optional).
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