No-Churn Dairy Free Mango Swirl Ice Cream
No-Churn Dairy Free Mango Swirl Ice Cream is creamy, dreamy and the prefect way to cool off this summer. Only 3 little ingredients, 5 minutes to make and with no refined sugar.
Servings: 6
Calories: 358kcal
Ingredients
- 12 oz Coconut Cream full fat refrigerated overnight
- 3 whole Mangoes
ripe, peeled, pit removed and pureed - 11.25 ounces sweetened condensed coconut milk 320 grams (dairy free made with coconut milk)
Instructions
- Carefully, remove the lid from the refrigerated coconut cream being careful to not shake the can. Remove the solid coconut cream from the can and set aside the liquid for another recipe. Mix the coconut cream into stiff peaks. Stop the mixer.
- Next, pour the sweetened condensed coconut milk into the whipped coconut cream and over low speed mix until blended. Set aside.
- Slice the mangoes lengthwise and then with each half cut the mangoes just through the flesh into squares. Scoop out the mango flesh and puree until smooth.
- Add ¾ of the mango puree into the whipped coconut cream and sweetened condensed coconut milk and fold in.
- Pour your No-Churn Dairy Free Mango Swirl Ice Cream into a freezer safe container and level it flat. Next, swirl in the remaining ¼ cup of mango puree into the ice cream.
- Freeze for 4-5 hours, scoop and enjoy. Garnish with toasted coconut if desired. (for a more creamier consistency stir about 2 hours into the freezing process and then put back in the freezer for another couple of hours until frozen.) Enjoy!
Notes
Cover the dairy free mango ice cream when storing in the freezer. This ice cream can be stored in the freezer for up to one month but it will never last long.
Nutrition
Serving: 1g | Calories: 358kcal | Carbohydrates: 33g | Protein: 6g | Fat: 24g | Saturated Fat: 20g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 70mg | Potassium: 382mg | Fiber: 1g | Sugar: 29g | Vitamin A: 147IU | Vitamin C: 3mg | Calcium: 157mg | Iron: 1mg