I am exceedingly fond of my adventures in healthy vegan mango no-churn ice cream making. Making ice cream with coconut and dried fruits is a wonderful art that came to me in a vision many moons ago and it sort of transformed my decadent dessert options rather rapidly.

It’s not just being able to make delicious dairy-free ice cream that excites me. It’s the fact that I can make this with only three, simple, healthy ingredients. And it’s no-churn!

Coconut milk, dried mango, and dates. Yes! That’s it. And you will not believe how insanely delicious something so simple can be. I’m delighted to share this Vegan Mango No-Churn Ice Cream with you today. Please remember to comment and let me know how you get on.

Tips for this vegan mango no-churn ice cream

Ice cream requires density, so you’ll need to use full-fat coconut milk. If you use watery coconut milk, you’ll just end up with water crystals in your ice cream which is not ideal.  So I am using full fat coconut milk with 55% coconut and 45% water. I recommend that you don’t go any lower than 50% fat content with your coconut milk for this ice cream. Check the ingredient label on the tin and it will tell you the ratio. And incase you are wondering, contrary to what people might say… I believe that Coconut IS healthy and jam-packed full of goodness! So let’s embrace this delicious gift of nature.

Use dried mangoes not fresh for best results

The dried fruit is also essential for a perfect blend of density. Again, if you use fresh mango (rather than dried mango), you’ll be adding too much water content to the ice cream, so it will end up less creamy and icier. So DRIED MANGO (available in any good health food store or online) is important!.

Dates just add an extra layer of delight, sweetness, and alchemical magic to this.

No churn – seriously?

Yes, I am delighted to say that this is seriously no-churn. All you need for this recipe is to allow a little soaking time for the dried fruits and a hand blender. No extra equipment is required.

Simply, soak, blend, freeze and you are good to go. You can eat it almost straight out of the freezer, although it benefits from a few minutes at room temperature before serving (if you can possibly wait).

If want to be extra adventurous, then you could even coat them in chocolate and turn them into ‘choc-ices’. In fact, one of my first ever ice cream recipes, ideal for serving to groups of people, was chocolate-covered ice cream. Here is the link to my other original recipe here: Seriously Good Mango Ice Cream Bars

A drizzle of melted chocolate on your vegan mango ice cream

As you can see in the photographs I’ve added a drizzle of melted chocolate and some crushed almonds, just to be fancy. It delights and excites me to play with it a little, adding to the delicious experience.

OK, let’s make this together (and remember to let me know how you get on).

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Mango Coconut Milk Ice Cream

Yield: 4 portions

Easy vegan mango coconut milk ice cream with only three ingredients. Dairy free and naturally sweetened.

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Ingredients

• 100g dried mango
• 50g pitted dates
• 400ml canned coconut milk (full fat)

Instructions

Soak the dried mango and the dates in the coconut milk, in a jug. You can do this for at least an hour, but over-night is also fine. You just need the dried fruits to soften enough to be blendable.

When ready, pop a hand blender in the jug that you've soaked everything in and blend the ingredients until creamy smooth.

If you don't have a good hand blender use a jug blender to blend instead.

Pour the mixture into a container (I usually use a glass loaf tin, which is the idea size for scooping out).

Freeze for a few hours (or longer if you don't need it the same day).

When ready, take out of the freezer. This should be scoopable after being at room temperature for 5 or 10 minutes. So, leave for a few minutes before scooping. If you can't wait, try running your ice cream scoop (or spoon) under hot water; dry it and the use that to scoop.

Enjoy!

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