Vegan Mango Ice Cream
Easy no-churn, 2-ingredient mango frozen “yogurt” is so refreshing on hot days. This post is sponsored by Silk. All opinions are my own.
You may remember last year I made 2-ingredient vegan pineapple ice cream. Well, while we were in Italy my littlest daughter discovered her love for mango sorbetto. When we got home from the trip I started making mango nice cream the same way I make the pineapple one – in the food processor or blender. I thought after a month of eating real Italian gelato and sorbetto my girls might not be as excited about my whole fruit version, but they were! It’s always a good sign when the kids are begging me to take the photos so they can eat some, and that’s just what happened here.
This vegan mango ice cream is bright, creamy, and refreshing. And just for fun I added a bonus raspberry layer this time. I loved the tartness the raspberry added to the sweet mango layer and it took just a minute to add. Adding the pink layer means scoops have that fun swirl that reminds me of the rainbow sherbet of my childhood. Watch the video at the bottom to see what I mean. It’s just crazy simple.
This mango nice cream has so many good things going for it:
Wait, what? This fruity ice cream has probiotics and protein? Heck yes! I added Silk’s new Almondmilk yogurt alternative to add creaminess and nutrition. It comes in three flavors: vanilla, strawberry, and peach. You can find it easily at your local Kroger in yogurt section. The vanilla is my favorite for this recipe. I love that it’s thick and creamy with vanilla bean specks in it. Unlike some non-dairy alternatives, this one is free of soy, carrageenan, and gluten, and each cup has 5-6 grams of protein from almond butter. Topped with a little homemade granola and some fresh berries these little cups are the perfect grab-and-go breakfast.
This simple nice cream recipe takes just a few minutes to whip up and can be eaten immediately for a soft, gelato style treat, or frozen for later. It will get very hard when frozen for long, but just needs to sit at room temperature to soften up.
Happy summer snacking!
P.S. Don’t miss this 60 second video tutorial!
Vegan Mango Ice Cream
- 24 oz. frozen mango chunks
- 1-2 (5.3 oz) containers Silk® Vanilla Almond Dairy-Free Yogurt Alternative
- 10 oz. frozen raspberries
- Allow mango to thaw 5 minutes so that it’s no longer rock hard, but is still frozen. Place in a food processor or high powered blender with 1 container of the yogurt. Blend until smooth, scraping down the sides and stirring with a rubber spatula occasionally. Transfer to a freezer storage bowl or loaf pan. Eat immediately for a soft, Italian style nice cream, or freeze. Or add another layer!
- Bonus layer! Add the raspberries and second container of yogurt to the food processor and blend just as you did with the mango. Spread on top of the mango layer and freeze. This nice cream will become very hard when completely frozen. It’s best after an hour or so in the freezer
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.