Easy Vegan Mango Ice Cream. This Creamy ice cream has vegan cream cheese, ripe mango and hint of vanilla. Delicious Mango Cheesecake Ice cream for Summer. Vegan Glutenfree Soyfree Recipe.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 6
  • Category: ice cream
  • Cuisine: fusion, Gluten-free, Vegan

Ingredients

  • 1 cup ripe mango
  • 6 oz vegan cream cheese (I use kite hill almond plain)
  • 1 cup cashew milk (or use soy milk or almond milk or full fat coconut milk)
  • 3 to 4 tbsp sugar (depends on ripeness of the mango)
  • 1/2 tsp vanilla extract
  • a good pinch of salt
  • 1 tsp arrowroot starch or cornstarch
  • 1 tbsp refined coconut oil (optional)

Sprinkle:

  • 1 tbsp brown sugar
  • 1 tbsp almond flour
  • a pinch of salt
  • dash of cinnamon or cardamon

Method

  1. Blend everything and add to a saucepan. Bring to a gentle boil, stirring occasionally. This will enhance the mango flavor. Cook for another 2 to 3 mins.
  2. Let it cool completely, then freeze in ice cream maker or popsicles or in a container.
  3. The ice cream mixture can be frozen directly in a container, use cashew milk for best results. Freeze only until just about frozen. Let it sit for a few mins then scoop. For the Ice cream maker, chill completely and add to the ice cream maker to churn. When done churning, freeze for a few hours then scoop.
  4. Mix the sprinkle ingredients in a bowl. Press and mix to make crumbles. Add a few drops of oil if needed. Sprinkle on the ice cream before serving. The sprinkle is optional.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.