This No-Churn Mango Coconut Dairy-Free Ice Cream helps you ease into back-to-school time by bringing the tropical flavors of summer right into fall.
No-Churn Mango Coconut Dairy-Free Ice Cream
Between stocking up the kids’ backpacks and lunch boxes, sports practices starting up, and getting back into a regular early morning routine, easing into back-to-school time can be rough. For our family, it used to also mean a sad farewell to summer, sunshine, and fresh summer eating, but it doesn’t have to be that way!
One way I have found to help ease into our back-to-school schedule while also infusing a bit of summer is through food. Just because the days are starting to get shorter, that doesn’t mean we can’t still soak up some summer deliciousness!
A fun and easy after-school treat we often enjoy is this No-Churn Mango Coconut Dairy-Free Ice Cream.
We make a lot of Ice Cream at home using our ice cream maker, but sometimes we want ice cream right now, and need a recipe that doesn’t require waiting for the ice cream maker base to freeze overnight. This no-churn mango coconut ice cream is made in a blender, so it’s great to whip up after the kids go to school, and then scoop out when they get home!
By using a mix of a bag of frozen mangoes and one fresh mango, you get extra sweet scoops of summer. You can see the little bits of fresh mango peeking out in the ice cream, and I just love that!
Coconut milk helps add a tropical flavor to the dish, and keeps it dairy free. Meanwhile, the honey helps add a touch of sweetness and helps ingredients bind together into a slightly creamy texture.
All you have to do is blend, freeze, then scoop! So simple, right?
I love the idea of enjoying summer flavors even after school starts, and frozen fruit makes that so easy. If you can no longer find fresh mango at your local grocery store, simply use a little more frozen mango.
What summer flavors do you like to enjoy and infuse into after-school snacks?
Ingredients
- 1 10-ounce bag frozen sliced or chopped mango
- 1 fresh mango, peeled, cored, and cut into cubes
- 1 13.5-ounce can coconut milk
- 3 tablespoons honey
Instructions
- Add frozen mango, fresh mango, coconut milk, and honey to a blender.
- Blend until the mixture is smooth.
- Pour into a freezer-safe container, and freeze for at least 2 hours.
- Thaw 15-25 minutes before serving.
Notes
Home Chef Tip: The consistency of this ice cream is between a sorbet and traditional, full-fat, full-dairy ice cream. If you'd like a creamier consistency, and do not need it to be dairy-free, try adding granulated sugar instead of honey, and use heavy cream instead of coconut milk.
We hope you love this simple No-Churn Mango Coconut Dairy-Free Ice Cream recipe from SoFabFood Contributor, Marlynn from Urban Bliss Life, as much as we do. If you like this simple dessert recipe, stop by our Desserts section to find more like it. Don’t forget to subscribe to our newsletter so that you never miss a single recipe, and you can visit our Pinterest boards for even more incredible dessert ideas. Enjoy!
