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Three scoops of vegan mango ice cream in a dark bowl.
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5 from 1 vote

Vegan Mango Ice Cream (Ninja Creami)

This 4-ingredient Ninja Creami vegan mango ice cream is ultra-creamy (with zero dairy), refreshing, and bursting with fresh mango flavor!
Prep Time5 minutes
Freeze Time1 day
Total Time1 day 5 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 280kcal
Author: Toni

Equipment

Ingredients

  • 1 heaping cup very ripe, juicy mango peeled and chopped
  • 1 cup vegan heavy whipping cream
  • ¼ cup sweetened condensed coconut milk
  • 1 ½ teaspoons vanilla extract

Instructions

  • In a high-speed blender, combine the mango, vegan heavy whipping cream, sweetened condensed coconut milk, and vanilla extract. Blend until completely smooth.
    Chopped mango and vegan cream in a blender jar, with the other ingredients nearby.
  • Pour the mixture into a Ninja Creami pint container, making sure not to exceed the Max Fill line. Secure the lid and freeze on a flat surface for at least 24 hours.
    Frozen mango ice cream base in a Ninja Creami pint, with the lid beside it.
  • After freezing, remove the lid and place the pint into the outer bowl of the Ninja Creami. Lock it into the machine and spin using the Ice Cream setting.
    Creamy mango ice cream in the Ninja Creami pint after spinning.
  • If the texture is crumbly, add 1 Tablespoon of plant-based milk and re-spin until smooth and creamy.
  • Serve immediately, or return to the freezer with the lid on and re-spin before serving again.
    Scoops of vegan mango ice cream in a dark bowl with a spoon.

Notes

  • The ripest, sweetest mangoes make the best mango ice cream.
  • Don’t fill past the Max Fill line, since the machine may struggle to process it.
  • Freeze the pint flat and level for 24 hours. If it’s not quite frozen solid, use the Soft Serve setting.
  • If it’s crumbly after the first spin, add 1 to 2 Tablespoons of plant-based milk and re-spin. Repeat if needed.

Nutrition

Calories: 280kcal | Carbohydrates: 20.5g | Protein: 0.5g | Fat: 22g | Saturated Fat: 13.5g | Fiber: 1g | Sugar: 16g | Vitamin C: 16mg