Description
No-churn vegan mango basil ice cream that requires just 4 ingredients and is naturally sweetened with maple syrup.
Ingredients
Units
Scale
- 3–4 cups frozen mango chunks
- 1 14 ounce can of full-fat coconut milk
- 1/4 cup maple syrup
- 1 tablespoon chopped fresh basil leaves
Instructions
- In a blender or food processor, add frozen mango, coconut milk, and maple syrup.
- Use a tamper to blend until smooth (adding more mango if necessary to get a thick, creamy consistency).
- Add in the chopped basil and give the blender a few more quick pulses until it’s mixed throughout.
- Eat the ice cream right away, or pour the mixture into a loaf pan and freeze for 3-4 hours to harden.
- Let it soften before serving and top with desired toppings.