This plant-based ice cream is naturally creamy thanks to bananas, with tropical sweetness from mango. It’s healthy, dairy-free, and requires no custard base.
Ingredients
- 3 ripe bananas, sliced and frozen
- 2 ripe mangoes, peeled and cubed
- ½ cup coconut milk
- 2 tablespoons maple syrup (optional)
- 1 teaspoon lime juice
Instructions
- Freeze bananas
Slice ripe bananas and freeze for at least 4 hours. - Blend ingredients
In a food processor, blend frozen bananas, mango, coconut milk, maple syrup, and lime juice until smooth. - Freeze
Transfer mixture to a container and freeze for 2–3 hours until scoopable.
Tips
- Always use fully ripe bananas—they give natural creaminess.
- Add other fruits like pineapple or passionfruit for variety.
- If mixture becomes too hard, let it sit at room temperature before scooping.
Uses
- Perfect for dairy-free diets.
- Great as popsicles.
- Healthy dessert for summer gatherings.
