Mango, banana, and coconut are a delicious trio that can be enjoyed in so many ways. In this vegan ice cream recipe, they come together to create a creamy, tropical treat perfect for summertime. If you love ice cream but don't always want the dairy or can not have dairy products, give this recipe a try! It's easy to make and requires no special equipment. Plus, it's dairy-free and loaded with nutritional value with 3 superfoods in the mix, banana, mango, and hemp hearts.
By any standard, the two fruits that make up this "ice cream" are superfoods. In contrast to mangoes, which contain 5 grams of fiber per fruit and more than 20 vitamins and minerals as well as being loaded with Vitamin C, bananas are high in fiber and potassium. Factor in the hemp hearts and you have an extremely healthy dessert that you can eat with breakfast, lunch, or dinner.
Mango Banana Coconut Ice Cream Recipe
Mango Banana Coconut Ice Cream Ingredients
In a blender, pulse the frozen bananas until smooth and creamy, scraping down the sides as you pulse.
Add mango, hemp hearts, and coconut milk (and any additional ingredients, if using) to blender; pulse until completely smooth, stopping to scrape down sides several times.
Serve immediately or pack into an airtight container and freeze until ready to serve. If desired top with a few coconut flakes.
Storage: Store in an airtight container in the freezer for up to 2 weeks.
Notes On Bananas and Mangos
Use ripened bananas that aren't completely mushy for optimum results.
Bananas that are squishy are best for baking; but, for this ice cream, the bananas should have some brown patches on the skin (indicating ripeness). The bananas ought to be relatively firm and still hold their shape. The bananas' residual starch results in extremely creamy ice cream.
You can either make it easy by purchasing a bag of frozen mango pieces from the store or you can dice your own mango and freeze it (make sure it is ripe and sweet before freezing).
Ingredients
Directions
In a blender, pulse the frozen bananas until smooth and creamy, scraping down the sides as you pulse.
Add mango, hemp hearts, and coconut milk (and any additional ingredients, if using) to blender; pulse until completely smooth, stopping to scrape down sides several times.
Serve immediately or pack into an airtight container and freeze until ready to serve. If desired top with a few coconut flakes.
Storage: Store in an airtight container in the freezer for up to 2 weeks.