Vegan Mango Ice Cream
Ingredients
-
¾
cup
coconut cream
-
4
cups
frozen mango chunks
-
1
tablespoon
vanilla extract
Instructions
- Blend the frozen mango in a food processor until it forms small chunks.
- Add the coconut cream and vanilla extract, then blend until smooth, scraping down the sides as needed.
- Pour the mixture into a freezer-safe container and freeze for 1 hour.
- Optionally, whisk the mixture every 10 to 20 minutes to prevent ice crystals from forming.
- When ready to serve, thaw for 5 to 10 minutes before scooping.
Nutrition Facts (estimated)
Servings
6 servings
Calories
235
Total fat
17g
Total carbohydrates
21g
Total protein
3g
Sodium
12mg
Cholesterol
0mg
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