Your experience of making ice cream is about to change forever.

We’re talking about a no-churn, two ingredient, seriously delectable, vegan ice cream. The simplicity, ease and sensual deliciousness of this recipe is revolutionary. I am delighted to share this here with you on my website.

Here’s a really quick helpful video for you first…

Vegan ice cream is where it is at! It’s compassionate, kind and loving, whilst not forgetting, in this case, it’s also super healthy and unbelievably tasty. It certainly doesn’t need to be complex either. In fact, it’s so ridiculously easy that I have to pinch myself.

People often ask me what inspires my recipes or where did I learn to do what I do. The truth is, what inspires me is an intangible energy. It’s a sort of mystical, undefinable energy that makes me dance from one ingredient to the next; weaving things into an alchemical blend. I just see a vision or get a feeling, followed by a boundless, soulful passion that creates something delicious. Next thing I know I have something I can hardly believe. It sings, it energises, for me, creating conscious cuisine is a whole culinary adventure.

Ice cream with DRIED Mango

My secret is out! The essential ingredient for this recipe is DRIED MANGO. Not fresh mango, but dried.

And I’ll tell you why… Ice cream making conscious kitchen style (i.e. dairy free and no churn) depends on not having too much watery liquid in the mix. Fresh mango has quite a high water content, whilst dried mango has virtually none – making it perfect for what we are about to do.

DRIED mango (available in any good health food store). An important factor here not to be overlooked!

The importance of Full Fat Coconut Milk in this sort of ice cream recipe

Ice cream also depends on quite a high fat content. So I am using full fat coconut milk with 55% coconut and 45% water. I would recommend that you don’t go any lower that 55% fat content with your coconut milk for this ice cream. Yes, contrary to what people might say… Coconut IS healthy and jam packed full of goodness! So let’s embrace this delicious gift of nature.

Quite some time ago I had a visionary experience and realised that if I could rehydrate the dried mango WITH full fat coconut milk, I’d be able to make a super simple, yet seriously delicious ice cream. It worked so well that I thought I’d died and gone to heaven!

If you want to make your own chocolate for this

You’ll find my long and short video step-by-step guides and instructions along with healthy ingredients here…

Raw Vegan Chocolate Recipes

Alternatively – here are the actual chocolate drops I used in the recipe

I usually make my own chocolate, but in the recipe above I melted these (see image below) chocolate drops instead, as an alternative. You can do the same with a bar of chocolate too. The reason I particularly LOVE these chocolate drops (purchased from Scotland) is that they use coconut sugar instead of the nasty refined regular sugar that we normally see in chocolate. Yay!

Chocolate Drops made with coconut sugar (UK)

OK time to make Mango Ice Cream Bars!

I first published the recipe in my book Angelicious.
Now, I’ve taken it to a whole new level and created bars with it.
Here’s the written recipe:

Continue to Content

Seriously Good Vegan Mango Ice Cream Bars

Yield: 8 bars

Prep Time: 10 minutes

Total Time: 10 minutes

Seriously delicious, super easy mango ice cream bar. Covered with chocolate. Vegan, healthy and without refined sugar.

Print

Ingredients

• 100g dried mango
• 400ml (1 can) full fat coconut milk
• 75g chocolate chips
• 2 tablespoons coconut oil

Instructions

You really do need dried mango for this one (please scroll back up and read above for more information about why 😉

1. Put the dried mango and coconut milk in a jug together and leave to soak for a few hours (or overnight). This rehydrates the dried mango and makes it very easy to blend.
2. When ready, blend the mango and coconut milk together using a jug blender, food processor or hand blender. I actually find this easiest with my powerful 600W hand blender.
3. Line a loaf tin (2lb/1kg in size) with unbleached parchment paper.
4. Put the mango/coconut blend in and then pop it in to the freezer for at least 6 hours.
5. Soon before the ice cream has frozen, prepare the chocolate.
6. Melt the chocolate chips and coconut oil in a glass, heat proof dish (use the double boiler method as demonstrated in my video). Just gently melt it - you don't want to get it too hot.
7. Line a tray with parchment paper, ready for the bars and put to the side for a minute.
8. Take the frozen ice cream block out of the freezer.
9. Slice into bars.
10. Roll each bar in the melted chocolate. You can do this several ways. 1. just dip in and quickly cover 2. put frozen bar on a spatula and then ladle the chocolate over the top. See video!
11. The important thing is to do it quickly, to avoid melting the ice cream and then put them immediately on to the parchment lined tray. As soon as you are done, pop them back into the freezer until required.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Pin for later…