Hi. I'm Becky, and I love to eat. 

Vegan Coconut Mango Ice Cream

Vegan Coconut Mango Ice Cream

This recipe for a vegan coconut mango ice cream is no-churn, super quick, and tasty in the most delicious and unique of ways. The smooth creamy texture, and mellow sweetness makes for a nice and easy combo. Toss everything into the food processor and whip it up, let it freeze, and devour it. It's that straight forward. 

Vegan Coconut Mango Ice Cream

  • 2 cans mango
  • 2 cans full fat coconut milk
  • 1 tbsp vanilla extract
  • 1 tbsp coconut extract
  • 1/3 cup maple syrup
  • 3 tbsp honey
  • shredded coconut and dried mango for garnish, if desired

Strain mangos, and place into food processor. Blend on high until smooth. Add in coconut milk, extracts, syrup and honey. Process on high until smooth.

Line a loaf pan with plastic wrap; pour mixture into pan and place in freezer. Freeze for about 6 hours until solid; remove from freezer and allow to sit on counter for 60 - 90 minutes to soften before serving. Garnish with shredded coconut and dried mango if desired.

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