This is why I make it a point to try to incorporate some awesomely nutritious plant foods into our meals whenever I can. Unfortunately, I’m the only one in the house who gets excited about vegetables and fruits, so I have to make these wholesome foods a little more exciting for the others. This 3 Ingredient Tropical Ice Cream is one way to really make fruits shine.
After a whirl in a food processor or powerful blender, the combination of frozen mango, frozen banana, and coconut milk take on a soft serve consistency perfectly ready to dish out on the spot. However, you can pour the creamy mixture into a container and freeze for a more scoopable, ice cream-like frozen treat. The result is a slightly sweet, super creamy, melt-in-your-mouth treat evoking some serious island vibes.
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This quick, no churn ice cream combines frozen mangos, bananas, and coconut milk for a healthy tropical treat.
Ingredients
- 4 cups frozen mango chunks (one-sixteen ounce bag or about 4 mangos)
- 3 ripe bananas, frozen in chunks
- 1 cup coconut milk (full fat, canned)
Instructions
- Place frozen mango chunks and frozen banana chunks in a food processor or heavy-duty blender. Allow to sit for a few minutes (no more than five minutes) to thaw ever so slightly.
- Puree until finely ground.
- Add coconut milk and blend once more.
- The consistency should resemble the perfect soft-serve ice cream. For a firmer consistency freeze, covered, for an hour or two.
Notes
Can be frozen for longer periods, but allow a good amount of time to soften up before serving.
Keywords: easy no-churn plant based tropical ice cream
Recipe adapted from The Pantry of Eden.
