Mango Banana Ice Cream (3 Ingredients, Vegan)
Creamy, dreamy, mango banana ice cream that requires no more than 5 minutes and 3 ingredients to prepare. It is vegan, gluten-free and does not require an ice cream maker.
Servings: 4 (3/4-cup servings)
Ingredients
- 3 large ripe bananas peeled, sliced and frozen until hard
- 1 cup frozen mango chunks
- 1/4 cup chilled full fat coconut milk
- Optional additions: pinch of fine sea salt 1 tablespoon lime juice, 1/2 teaspoon vanilla extract, 1 teaspoon finely grated lime zest
Instructions
- In blender, pulse bananas until smooth and creamy, scraping down the sides once or twice.
- Add mango and coconut milk (and any additional ingredients, if using) to blender; pulse until completely smooth, stopping to scrape down sides several times.
- Serve immediately or pack into an airtight container and freeze until ready to serve.
Notes
Tip: This recipe can be made in a food processor, too, but it will not be as creamy as when it is made in a blender.
Storage: Store in an airtight container in the freezer for up to 2 weeks.
Nutrition
Serving: 1serving | Calories: 132kcal | Carbohydrates: 34g | Protein: 1.5g | Fat: 0.5g | Saturated Fat: 0.2g | Sodium: 2.4mg | Fiber: 3.8g | Sugar: 20.6g