Welcome to summer! It’s hot, it’s humid, and you know want some tropical ice-cream. Well, how about a delicious vegan mango ice cream recipe that won’t break your new year’s resolution? This recipe uses no refined sugar, no egg, and no dairy but it tastes just like normal ice cream.
The reason I made this vegan mango ice cream was simply for economical reason. When I saw how expensive dairy-free ice creams are at the shop I was motivated to make my own. Yes it does take some time to make your own ice cream but the result is totally worth it.
Making ice cream is a 2 step process with a lot of cooling time in between so it’s best to make it the day before you want to eat the ice cream, unless you don’t mind eating mango cream… which is actually pretty nice and tasty too. The recipe calls for 1 tablespoon of vodka which keeps the ice cream from freezing completely, giving it a smooth texture and making it easier to scoop. Don’t worry, you won’t be able to taste the vodka.