Two-Ingredient Vegan Mango Ice Cream Recipe
Today we are making a Two-Ingredient Vegan Mango Ice Cream Recipe! Now, this particular recipe uses a base of frozen bananas and frozen mango – only two simple ingredients! You can also add in some other optional items listed in the recipe card, but the recipe is just fine with these two things.
I love this recipe for many reasons – first, it’s raw vegan! It has no added sugar, soy, dairy, gluten, nuts or any other top allergens. This mean it’s suitable for almost everyone as a summer dessert!
Plus, I don’t know about you, but mangoes are my favorite fruit. So if it’s mango season, you know I have to make at least one mango recipe!
Frozen Bananas as a Base
Did you know that frozen bananas (also known as nice cream) literally make the perfect consistency for soft serve ice cream (a really creamy texture) once they’re blended? Regular bananas do nothing of the sort, but if you try them frozen – it’s a whole other world. I haven’t thrown out a spotty banana since I learned this hack!
Once I got into the world of frozen fruits, ESPECIALLY frozen bananas, I couldn’t stop experimenting. I made homemade ice cream, cheesecakes, popsicles and so many other things. It’s like a Dairy Queen soft serve stares back at you when you open up that blender cup after making ice cream! No heavy whipping cream, full-fat coconut milk, coconut cream or any other common ingredients used in commercial ice creams.
Why You’ll Love This Two-Ingredient Vegan Mango Ice Cream Recipe
One Bowl, Two Ingredients, Three Minutes: Quite literally, this healthy dessert can take just three minutes to blend and get ice cream! Once your bananas are frozen, all you have to do is dump it in all in the blender and mix for a few minutes.
This is a no churn ice cream, needs no special equipment and requires no freezing the ice cream maker bowl in advance – none of that. I like my ice cream recipes to be easy! This way, they’re ready to go when I want a delicious dessert on a hot day.
This is also a great recipe when you want to have healthy dessert options but don’t want to go out and buy a gourmet vegan ice cream. I’ve actually seen a new brand of ice cream hit the shelves of my local grocery store. The only ingredient in it is bananas, with different frozen fruits or flavors! It’s basically this same recipe, but packaged – and sold at a much higher price. But making it at home is also more budget-friendly, since bananas are one of the less expensive fruits.
Substitutions
Bananas: These are the key ingredient, the star of the show and my favorite way to use bananas! Do not substitute this with any other frozen fruit. It won’t taste like a creamy ice cream then, but rather like a frozen fruit sorbet! Bananas have a lot of sugar (natural sugars!) and have less water content than other fruits, so they make for a much creamy base. Even if you were to freeze the ice cream for later use, there would be less ice crystals than using other fruits.
For best results, use spotty bananas too. The spottier the banana, the more sugar it will have and the sweeter the ice cream will be!
Two-Ingredient Vegan Mango Ice Cream Recipe Notes
- Top your ice cream with fresh fruit, walnuts, top with vegan whipped cream or pulse in fresh mango chunks to have little bite-size mango pieces within the ice cream.
- Freeze the ice cream into popsicle molds to make ice cream popsicles!
- Add optional lime juice into the ice cream for tangy lime-mango tropical flavors!
- Add a splash of almond milk or non – dairy milk if the ingredients are not blending easily or if your blender is not very strong. Alternatively, let the fruits thaw at room temperature for ten minutes before blending.
- For a sweeter recipe, blend in some pure maple syrup.
More Vegan Ice Cream Recipes You’ll Love
Strawberry Kiwi Sorbet: There are only three ingredients here! Frozen kiwi, pineapple and strawberry pack in a load of vitamin C while making a creamy sorbet recipe.
Chocolate Sorbet: Six ingredients and an ice cream machine churn this recipe into a take on David Lebovitz’s chocolate sorbet! The basic sorbet ingredients include dark chocolate for the fat of the cocoa butter and the chocolate flavor, coconut sugar, cocoa powder for more intense, deeper chocolate, vanilla, maple syrup for more sweetness and cornstarch to stabilize it.
Banana Ice Cream Parfait: Frozen bananas make a cinnamon ice cream, tropical fruit like mango and pineapple and then frozen berries make up three layers of this parfait recipe. It’s like digging into ice cream mixed with layers of a slushie on a hot summer day!
Pink Pitaya Ice Cream: This ice cream is made with dragonfruit, otherwise known as pink pitaya, which has a bright pink color! It uses frozen mango, frozen dragonfruit, vanilla and coconut cream (for keeping it ever so creamy!)
If you make this Two-Ingredient Vegan Mango Ice Cream Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Two-Ingredient Vegan Mango Ice Cream Recipe
Equipment
- High-speed blender or food processor
Ingredients
- 2 medium (321g) frozen bananas peeled and chopped
- 2 cups (280g) frozen mango chunks
- ½ medium lime, juiced optional
Instructions
- The night before making this recipe, place ripe banana and mango chunks into the freezer. I used fresh bananas but bought a bag of frozen mango chunks.
- Let the fruits thaw at room temperature for 15 minutes.
- Blend all ingredients together in a food processor until a creamy ice cream forms.
- Eat it right away!
Notes
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Storage
- Store in an freezer-safe container or in a loaf pan covered with plastic wrap in the freezer for up to one week.
