Vegan Mango Ice Cream
Ingredients
-
1
can
full-fat coconut milk
-
½
teaspoon
vanilla extract
-
2
cups
frozen mango chunks
-
½
cup
maple syrup
Instructions
- Combine the coconut milk, vanilla, mango chunks, and maple syrup in a high-speed blender.
- Blend until smooth, about 20-30 seconds.
- Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions, or use the freeze and stir method if you don't have an ice cream maker.
- Once thickened, serve immediately or transfer to a freezer-safe container and freeze for at least 30 minutes.
Nutrition Facts (estimated)
Servings
6
Calories
251
Total fat
16.3g
Total carbohydrates
28g
Total protein
2g
Sodium
13.5mg
Cholesterol
0mg
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