Vegan Mango Ice Cream

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.

vegan mango 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.

Sugar-free Dairy-free Vegan Mango Ice Cream. Makes about 1 litre

What You Need:

  • Glass or plastic dish to cool the base Ice cream machine (at least with 1-litre capacity)
  • Greaseproof paper


  • 1 can of full-fat coconut cream
  • 1/3 cup Xylitol (see notes)
  • 1/2 teaspoon salt
  • 1 tablespoon arrowroot powder or cornstarch
  • 1 teaspoons vanilla extract 2 medium size ripe mangoes – skin and flesh removed, finely chopped or pureed
  • 1 tbsp vodka


Step 0 –  Put the ice cream machine’s bowl in the freezer to freeze the day before you plan to churn the ice cream.

Step 1 – Make the ice cream mixture

  1. Open the can of coconut milk, pour the coconut milk into a saucepan leaving about 1/4 cup of liquid in the can.
  2. Warm the coconut milk on the stove over medium-low heat, stirring occasionally until the sweetener completely dissolved.
  3. Meanwhile, add the arrowroot powder into the reserved coconut milk, whisking thoroughly using a fork until the corn starch is totally dissolved.
  4. Pour the arrowroot powder mixture into the warm coconut milk while whisking gently.
  5. Increase the heat to medium. Stirring occasionally, continue cooking the base and bring to boil. Let boil for about 1 minutes and slowly stir with the whisk.
  6. Remove the pan from heat and stir in the vanilla extract and salt.
  7. Pour into a glass container. Let cool slightly on the counter before refrigerating. You can speed this up by covering the container and refrigerating for at least 4 hours or overnight.

Step 2 – Make the ice cream

  1. When the ice cream mixture is completely chilled: pour into your ice cream machine, add the vodka, and follow the instruction manual for your ice cream. Churn until it thickens and is roughly the consistency of soft-serve ice cream.
  2. Scrape the ice cream into your freezer container. Press a piece of non-stick baking paper on the surface to prevent ice crystals from forming.
  3. Freeze for a minimum 4 hours or overnight.
  4. Let sit for a few minutes on the counter before scooping and serving.

Notes: Xylitol is 100% natural sweetener from fruits & vegetables. It has 1/3 the calories of table sugar. 1/3 cups of Xylitol has the sweetness of 1 cup of sugar. You can also use alternative sweeteners if you don’t want to use Xylitol. Here’s a list of sugar alternative you can use for this recipe:

  • 3/4 cup maple syrup
  • 1/2 cup rice malt syrup
  • 1 tsp Stevia
  • 1 cup Natvia

Let me know if you made this ice cream at home ok!


0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *