A refreshing and simple “ice cream” or sherbet recipe made with 4-ingredients in less than 5 minutes. This no-churn recipe is the perfect summer snack or dessert. All you need is frozen mangoes, bananas, coconut milk and lime.
Here’s a quick step-by step guide to make a 4-ingredient no-churn mango banana ice cream at home.
Slice and freeze your bananas in an air-tight container overnight or for at least 12 hours.
Add frozen mangoes and bananas to a food processor. Process until you get a crumbly mixture. Add high-fat coconut milk, lime zest and juice. Process until creamy.
Serve immediately for a soft-serve consistency or freeze for at least 4-5 hours for a hard ice cream or sherbet consistency.
If you don’t have coconut milk or if you dislike coconut, you can simply omit it from the recipe. You will still get a creamy “ice cream”. The milk is used for for its flavor and to make the recipe extra creamy. If you have a weaker blender and need more liquid, you can use any plain plant-based milk you like, such as oat milk.
You can substitute the mangoes with other frozen fruits. Frozen pineapple would work very well with the coconut and lime flavors. Strawberries and raspberries would also work nicely. For a slightly different version of this recipe, you can try my 3-ingredient strawberry banana ice cream. I don’t recommend skipping the bananas as they are important for the texture and sweetness of the recipe.
Yes! Store leftovers in an airtight container in the freezer. It will harden, but you can let it soften on the counter until it gets to your desired consistency. If you prefer a soft-serve consistency, it will be best when eaten just after blending.
If you make this mango banana ice cream, be sure to leave a comment and/or give this recipe a rating! And if you try this recipe, don’t forget to tag me on Instagram!
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