Mango Ice Cream

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Enjoy a refreshing and guilt-free summer treat with this easy mango ice cream recipe. It's vegan-friendly, plant-based, and gluten-free! Also kid-friendly!

Course: Dessert, Snack

Cuisine: American, British

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword: Mango Ice cream

Servings: people

Calories: 336kcal

Cost: £6

Equipment

Ice cream maker
Blender or food processor
Mixing bowls and utensils
Measuring cups and spoons

Ingredients

500 ml vegan cream I used Elmea 100% plant cream
1 cup coconut milk or any plant milk of your choice
½ cup maple syrup or honey
2 tsp vanilla bean paste adjust to taste
⅛ tsp sea salt

For the mango puree and chunks:

1 cup mango pulp from about 1/2 large mango
2 tbsp granulated sugar adjust to taste
1 tbsp lemon juice optional, for a tangy flavour
½ mango (diced into small chunks) from about 1/2 large mango

Instructions

Peel and chop the ripe mangoes. Place the mango pieces in a blender or food processor and blend until you have a smooth puree. Set aside.
In a mixing bowl, combine the heavy cream, whole milk, granulated sugar, vanilla bean paste, and a pinch of salt. Stir until the sugar is fully dissolved and the vanilla bean paste is evenly distributed.
Taste the mixture and adjust the sweetness according to your preference by adding more sugar if needed.
Pour the mixture into an ice cream maker and follow the manufacturer's instructions for churning. The ice cream maker will help freeze the mixture while incorporating air, resulting in a creamy texture.
While the ice cream is churning, prepare the mango swirl and chunks:
In a separate bowl, combine 1 cup of ripe mango pulp with 2 tablespoons of granulated sugar. If you like a tangy flavour, you can also add 1 tablespoon of lemon juice to the mixture. Stir until the sugar is dissolved.
Dice one ripe mango into small chunks. Set aside.
Once the ice cream has reached the desired consistency (usually about 20-30 minutes in the ice cream maker), transfer it to an airtight container.
Add dollops of the mango swirl mixture on top of the ice cream and scatter the diced mango chunks over it. Use a knife or a skewer to gently swirl the mango puree and chunks into the ice cream, creating a beautiful swirl effect.
Cover the container with a lid, and place it in the freezer for at least 4 hours or until it's firm.
When you're ready to serve, take the mango swirl ice cream out of the freezer and let it sit at room temperature for a few minutes to soften slightly before scooping.

Notes

Storage: Homemade mango ice cream can be stored in the freezer for up to 2 weeks. However, it's best enjoyed within the first week for optimal freshness.
Serving Tips: To serve your mango ice cream, let it sit at room temperature for a few minutes to soften slightly. This will make it easier to scoop and enhance the flavours.
Tips for Making Ice Cream: Make sure to chill the plant cream and coconut milk before using them in the recipe. This will help the ice cream mixture freeze faster and result in a creamier texture.
Avoiding Ice Crystals: See post for detailed tips
Making Ice Cream Without an Ice Cream Maker: If you don't have an ice cream maker, you can still make mango ice cream. After Step 3, pour the mixture into a lidded container and place it in the freezer. Every 30 minutes, take it out and give it a good stir to break up any ice crystals until it reaches the desired consistency.

Estimated Breakdown Cost:

500ml of plant cream (whipping cream) such as Elmea 100% plant cream: £3.50
1 cup of coconut milk: £0.75
1/2 cup Granulated sugar: £.0.20
2 teaspoons of vanilla bean paste (adjust to taste): £0.50
1 large mango: £0.75
1 tbsp of lemon juice (optional, for a tangy flavour): £0.10

Total = £5.80

Nutrition