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mango basil ice cream

Mango-Basil Ice Cream


  • Author: Michelle Nash

Description

No-churn vegan mango basil ice cream that requires just 4 ingredients and is naturally sweetened with maple syrup.


Ingredients

Units Scale
  • 34 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

  1. In a blender or food processor, add frozen mango, coconut milk, and maple syrup.
  2. Use a tamper to blend until smooth (adding more mango if necessary to get a thick, creamy consistency).
  3. Add in the chopped basil and give the blender a few more quick pulses until it’s mixed throughout.
  4. Eat the ice cream right away, or pour the mixture into a loaf pan and freeze for 3-4 hours to harden.
  5. Let it soften before serving and top with desired toppings.