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Small black bowl with scoops of mango banana nice cream. A gold spoon lays on a tan cloth napkin next to the bowl.

Mango Banana Nice Cream

(AIP, Paleo, Vegan, DF, GF, Nut free, Soy free, Egg free, Added sugar free)
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Prep Time 5 minutes
Churn Time 20 minutes
Total Time 25 minutes
Course Dessert
Servings 4

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.