Mango Banana Coconut Ice Cream

AuthorHempFork
RatingDifficultyBeginner

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.

TweetSaveShareBigOven
Mango Banana Coconut Ice Cream

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

 3 large ripe bananaspeeled, sliced and frozen until hard
 1 cup frozen mango chunks
 ¼ cup full-fat coconut milk chilled
 1 tbsp lime juice
 ½ tsp vanilla extract
 1 pinch sea salt
 unsweetened coconut flakes to taste

Mango Banana Coconut Ice Cream Ingredients

1

In a blender, pulse the frozen bananas until smooth and creamy, scraping down the sides as you pulse.

2

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.

3

Serve immediately or pack into an airtight container and freeze until ready to serve. If desired top with a few coconut flakes.

4

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

 3 large ripe bananaspeeled, sliced and frozen until hard
 1 cup frozen mango chunks
 ¼ cup full-fat coconut milk chilled
 1 tbsp lime juice
 ½ tsp vanilla extract
 1 pinch sea salt
 unsweetened coconut flakes to taste

Directions

1

In a blender, pulse the frozen bananas until smooth and creamy, scraping down the sides as you pulse.

2

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.

3

Serve immediately or pack into an airtight container and freeze until ready to serve. If desired top with a few coconut flakes.

4

Storage: Store in an airtight container in the freezer for up to 2 weeks.

Mango Banana Coconut Ice Cream

Leave a Reply

Your email address will not be published.