Mango Banana Nice Cream is a creamy and refreshing dairy free dessert. It only requires a few simple ingredients, and an optional ice cream maker. This dessert is great for anyone, especially those who have certain food sensitivities, allergies, or intolerances. We love this nice cream and hope you do too.
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Let the nice cream making begin!
The steps:
- Before starting an ice cream recipe, always make sure you have the necessary equipment and ingredients ready. For this recipe, you’ll need to have chilled coconut cream (we only use the hardened top), and an ice cream maker (which is actually optional, but I’ll explain that in a minute). If your ice cream maker has an insert that needs to be frozen solid like mine, make sure you prep that ahead of time.
- To a high powered blender, you’re going to add 3 of the bananas, 2/3 of the mango, coconut cream, lemon juice, and sea salt. Blend it until it’s very smooth.
- Next, you’re going to churn your mixture in your ice cream maker. This will take about 20-30 minutes, depending on your machine.
- If you want to make this recipe without an ice cream maker, you can pour your liquid mixture into a freezer safe container with a lid and give it a stir every 30 minutes or so. This will help prevent ice crystals from forming. This method will definitely take a while, so make sure you’ll be home for a few hours.
- While your nice cream is churning, dice your remaining banana and mango. This will be poured directly into the ice cream maker once your mixture is almost done.
- Once your nice cream is almost as creamy as you’d like, add in the diced banana and mango and let it churn for another few minutes.
- You can eat it right away or store it in a freezer safe container. Enjoy!
Substitutions:
- Since this recipe has few ingredients, the only substitution I would recommend is a different dairy free milk. I haven’t tried a different one, but my best bet would be to use unsweetened cashew milk- just be aware that no longer makes it nut free.
Recommended kitchen items:
- Blendtec blender. This is one of my absolute favorite appliances in my kitchen.
- Cuisinart 2qt Ice Cream Maker. I’ve used this many many times and have had great results each time. Making your own ice cream is fun, and really helpful when you have food intolerances and still want a frozen treat.
- Lemon squeezer. This large capacity citrus juicer is great because it’s easy to squeeze and it fits large lemons and any size limes.
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
Mango Banana Nice Cream
(AIP, Paleo, Vegan, DF, GF, Nut free, Soy free, Egg free, Added sugar free)
Equipment
- Ice Cream Maker optional
Ingredients
- 4 bananas
- 1 large mango peeled and pit removed
- 15oz can coconut cream refrigerated for 2+ days
- 1 lemon juiced
- ⅛ tsp sea salt
Instructions
- Place 3 bananas, ⅔ of the mango, the hardened top of the coconut cream (toss the remaining liquid), lemon juice and sea salt in a blender. Blend until very smooth.
- Pour the mixture in your ice cream maker and let it churn. Alternatively, you can pour your mixture into a freezer safe container with a lid, pop it right in the freezer, and stir every 30 minutes until it's creamy.
- While the nice cream is churning, dice your remaining banana and mango.
- When the nice cream is almost done churning, pour the banana and mango chunks in the bowl and let them thoroughly mix in.
- Your nice cream is done when it's thick and creamy like ice cream. Store it in your freezer and let it thaw for a few minutes each time you take it out.
Notes
-If not using an ice cream maker, add your diced banana and mango once the mixture starts to resemble ice cream.
