4-Ingredient Mango Banana Ice Cream
A simple 4-ingredient mango banana ice cream with lime and coconut milk. This vegan "ice cream" recipe is naturally gluten-free, fruit-sweetened and dairy-free, plus done in less than 5 minutes.
Servings 2
Ingredients
- 2 medium bananas, sliced and frozen
- 2 cups frozen mangoes
- 1 tablespoon lime zest, about 1 lime
- 1-2 tablespoon lime juice, about 1/2 to 1 lime
- 1/3 cup high-fat canned coconut milk
Instructions
- Freeze the bananas: If you don't have frozen bananas, start by slicing 2 bananas and storing them in an airtight container in the freezer overnight or for at least 12 hours.
- Prepare the ice cream: In a food processor, add the frozen bananas and mangoes. Process until the mixture is crumbly. Add the coconut milk, lime zest and juice. Continue processing until the mixture gets creamy. Stop to scrape the sides as needed.
- Serve: Serve immediately for a soft-serve ice cream or store in the freezer in an airtight container for at least 4-5 hours for hard ice cream or sherbet consistency.
Notes
Have leftovers? You can store it in an air-tight container in the freezer until ready to eat. It will get harder with time, but you can either enjoy it this way or let it soften on the counter until it gets to your desired consistency.
If you prefer a lighter lime flavor, you can easily reduce the lime zest and juice to taste.
If you don't like coconut, you can omit it completely or use a different plant-based milk instead, such as oat milk.
If your food processor is weak, it will take longer to get a creamy consistency. Just continue going and stop to scrape the sides as needed.
You could turn this into a smoothie bowl and serve it with your favorite toppings. Shredded coconut and fresh fruits would work well, but chopped nuts, seeds and granola could work well too.