Imagining the ideal summer day, ice cream takes the spotlight. Picture yourself barefoot in your swimsuit, hair still wet from a swim, savoring each luscious bite before it drips off the cone. That's summer bliss.
If you love sundaes and frozen yogurt but have recently developed a dairy allergy, you might feel a little down. I had to shift my sweet cravings after realizing I couldn't handle dairy anymore. However, this led me to discover a delightful range of dairy-free desserts that can be just as rich and satisfying as their traditional counterparts.
Recently, I embarked on a quest to create the ultimate vegan ice cream using only my blender and freezer. So far, this mango ice cream recipe has been a clear favorite. With ingredients like coconut milk, mangoes, basil, and maple syrup, it truly embodies the essence of summer and makes for a simple yet irresistible treat. Plus, it's dairy-free, refined-sugar free, and free from any fillers or artificial ingredients, making it a healthier dessert option.
This mango-basil vegan ice cream is the refreshing dessert you need this season. It's creamy, sweet, and so easy to make that you'll want to prepare it repeatedly.
Ripe mangoes are a true summer delight. They are at their best right now, providing a creamy, flavorful base for any frozen dessert. I blend the frozen mango with coconut milk, adjusting the amount of fruit until I reach my desired thick and creamy texture. If you're short on frozen mango, adding a bit of frozen banana works well. I usually prefer canned coconut milk (Trader Joe's brand is my go-to) for its extra creaminess and rich flavor. The maple syrup adds a velvety texture and a touch of natural sweetness, while fresh basil imparts a refreshing note.
Homemade ice cream is a cherished family tradition for me. During the holidays, we eagerly anticipate breaking out the ice cream maker to experiment with various flavors like mint chip, dark chocolate, and cookies 'n cream. While I appreciate the convenience of ice cream machines, I've realized that blenders are fantastic for whipping up homemade ice cream. You can create soft serve in seconds, skipping the churning and freezing process—because when craving ice cream, you want it immediately! Since I got my Vitamix, I've been exploring endless blending possibilities, from frozen cocktails to dressings, sauces, soups, and yes, ice cream. You can even enjoy it straight from the blender if you prefer soft-serve consistency.
If you opt for the freezer method, hats off to your patience. It's tough not to sneak bites while it hardens. After a few hours, it may become quite firm, so let it sit out for about 20 minutes to soften before serving. Once ready, scoop it into your favorite bowl or cone. I've found it easier to enjoy with a spoon rather than in a cone.
This ice cream is delicious on its own, but sometimes a little extra is nice. I like to top mine with fresh basil, a handful of berries, and a drizzle of honey. If you give this recipe a try, please rate it below and share your thoughts!
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Description
No-churn vegan mango-basil ice cream with just 4 ingredients, naturally sweetened with maple syrup.
Ingredients
- 3–4 cups frozen mango chunks
- 1 14 ounce can of full-fat coconut milk
- 1/4 cup maple syrup
- 1 tablespoon chopped fresh basil leaves
Instructions
- Combine frozen mango, coconut milk, and maple syrup in a blender or food processor.
- Blend until smooth, adding more mango if needed for thickness.
- Mix in the chopped basil with a few quick pulses.
- Enjoy the ice cream immediately, or transfer to a loaf pan and freeze for 3-4 hours to firm up.
- Allow it to soften before serving and add your favorite toppings.
