An easy raw vegan ice cream made with ripe mango, coconut and fresh orange juice. It’s naturally soy-free, gluten-free, and sugar-free (no refined sugars, that is). Plus, it takes only minutes to prepare (with an hour in the freezer) and it’s perfect for hot days!

All you need for this recipe is:
– 1 ripe mango
– 1 medium sized orange
– about 1/4th to 1/3rd cup of coconut cream
– Optional toppings: chopped dehydrated mango and/or desiccated coconut meat.

Printable recipe here: http://www.marystestkitchen.com/frozen-tropical-sunshine-vegan-mango-ice-cream-coconut-cream-oj/

For those watching their fat intake, you can switch out the coconut cream for about half a ripe banana. However, I recommend adding at least a tablespoon of coconut milk.

There is something in the coconut milk that adds a creaminess that you can’t get with just frozen mangoes or bananas. Plus, there’s that wonderful coconut aroma that makes you feel like you’re on vacation.

For tools, you’ll need a blender and some time the freezer. Any blender will do. I’m using a Bullet, but it is actually the worst device for the job. My $40 Oster regular blender does the job even better but the cord was too short to include it in the video! Nevertheless, it worked out fine as you’ll see in the video.

NOTE: You may be tempted to add more liquid when blending the frozen mango mix and OJ. However, too much liquid will cause your ice cream to be too soft. If you’re like me and don’t have a high-powered blender, you may need to pulse it, stop, and tamp the ingredients down and repeat. I promise the effort will be well worth it!

Do you have a favourite “nice” cream recipe? I’d love to hear it! It’s getting HOT where I live and I could eat vegan ice cream every day of the week! Aaaand…I usually do. 😀

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