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 summery, fresh mango – perfect for warm days!
Servings: 4
Ingredients
- 1 heaping cup of very ripe and juicy mango
- 1 cup of vegan heavy whipping cream
- ¼ cup of sweetened condensed vegan coconut milk
- 1 ½ teaspoons of 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.
- 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.
- 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.
- 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.
Notes
- Use ripe mangoes: The ripest, sweetest mangoes make the best homemade mango vegan ice cream.
- Don’t overfill: Don’t exceed the maximum fill line, as it may struggle to work and strain the machine.
- Freeze properly: Ensure it’s frozen flat and level. A 24-hour freeze usually ensures a fully frozen base. If you only have time to freeze it until ‘almost’ fully frozen, use the ‘SOFT SERVE’ setting.
- Re-spin if needed: If it’s crumbly after the first spin, add a splash of vegan milk/cream (1-2 tbsp) and ‘RE-SPIN’. Repeat if needed.