Description
This delicious no-churn mango coconut ice cream is creamy, refreshing, and perfect for hot summer days. With just a few simple ingredients, you can make a tropical treat right at home.
Ingredients
Scale
- 2 ripe mangoes, peeled and diced
- 1 can (14 oz) coconut milk, full-fat
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut (optional)
- Pinch of salt
Instructions
- In a blender, combine the diced mangoes, coconut milk, sweetened condensed milk, vanilla extract, and a pinch of salt.
- Blend until smooth and creamy. If desired, fold in the shredded coconut for added texture.
- Pour the mixture into a freezer-safe container and spread it out evenly.
- Cover the container with a lid or plastic wrap and freeze for at least 6 hours, or until firm.
- Once frozen, scoop the ice cream into bowls and serve. Enjoy your tropical treat!
Notes
- For a richer flavor, use fresh mangoes when they are in season.
- You can add more or less sweetened condensed milk depending on your desired sweetness.
- This ice cream can be stored in the freezer for up to 2 weeks.
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 20
- Sodium: 25
- Fat: 10
- Saturated Fat: 9
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
- Cholesterol: 0
Keywords: Mango Coconut Ice Cream, No-Churn Ice Cream, Tropical Ice Cream, Easy Ice Cream Recipe, Homemade Ice Cream