Vegan No-Churn Paleo Mango Ice Cream
Creamy, dairy-free mango ice cream made in minutes without churning. Full-fat coconut milk creates richness while frozen mango provides natural sweetness and a silky texture. Maple syrup adds subtle depth, balanced by vanilla and a whisper of salt. Perfect for paleo dieters, dairy-free eaters, or anyone craving quick frozen dessert. This version skips the need for an ice cream maker entirely, relying on the food processor to transform frozen fruit into scoopable luxury.
Ingredients
- 2 cups frozen mango cubes, about 10 ounces
- 1 cup full-fat canned coconut milkcashew cream1:1adds dairy
Soak 1 cup raw cashews 2 hours, blend with 1 cup water for creamier texture
Full guide → - 1 tablespoon pure maple syrup
- ¼ teaspoon vanilla extract
- ⅛ teaspoon coarse kosher salt
Instructions
- 1
Add frozen mango, coconut milk, maple syrup, vanilla extract, and salt to food processor with S-blade.
- 2
Pulse about 10 seconds to break down mango cubes into small pieces.
- 3
Blend on high speed until completely smooth and thick, about 1 minute.
- 4
Scrape sides and bottom, blend 5-10 seconds more.
- 5
Serve immediately in bowls.
Tips
Freeze mango fresh or buy pre-frozen for convenience. Rock-hard frozen fruit is key to achieving thick, creamy texture without churning.
Don't skip the parchment paper layer when freezing; it prevents ice crystals from forming on the surface and keeps scoops smooth.
Let frozen stored ice cream soften 10-20 minutes at room temperature before scooping to avoid hand strain.
Good to Know
Transfer to freezer-friendly airtight container. Press parchment paper directly onto surface before sealing lid. Freeze up to 2 weeks. Soften 10-20 minutes at room temperature before serving.
Make up to 2 weeks ahead. Pulse and blend immediately before serving for best texture, or thaw briefly if frozen solid.
Scoop into bowls immediately after blending for soft, creamy texture. Or freeze and soften before serving. Pair with fresh mango slices, toasted coconut flakes, or granola.
Common Mistakes
Use partially thawed mango to avoid watery, icy texture.
Blend long enough until completely smooth; underblending leaves grainy chunks.
Don't skip the parchment paper when freezing to prevent surface crystallization.
Substitutions
Soak 1 cup raw cashews 2 hours, blend with 1 cup water for creamier texture
Full guide →FAQ
Can I make this without a food processor?
A high-speed blender works, though it may require smaller batches. Hand-blending or mashing won't achieve the smooth, creamy texture. A stand mixer could work if mango is very finely chopped first.
How long can I keep frozen ice cream?
Properly stored in an airtight container with parchment paper, it keeps 2 weeks in the freezer. After that, ice crystals form and texture degrades. Always thaw 10-20 minutes before scooping.
Can I use fresh mango instead of frozen?
You'll need to freeze fresh mango cubes solid first (4+ hours or overnight), then proceed as written. Using unfrozen mango won't create the thick, creamy texture this recipe relies on.