Name: Creamy Vegan Mango Ice Cream with Cashews and Walnuts
Prep time: 15 min
Cook time: 495 min
Total time: 510 min
Ingredients: 1 cup Mango Puree; 1/2 cup Coconut Cream; 1 Banana, (ripe); 1 Tbsp Cashews, (grated); 1 Tbsp Walnuts, (grated); 1 tsp Vanilla Extract

Creamy Vegan Mango Ice Cream with Cashews and Walnuts

8 hours 30 minutes

798 reads

4 from 3 votes

Homestyle Cooking Indian

About Creamy Vegan Mango Ice Cream with Cashews and Walnuts

Escape to the tropics with every spoonful of this creamy, dreamy vegan mango ice cream! Imagine the sweet sunshine of ripe mango mingling with the lushness of coconut cream, all perfectly blended into a dairy-free delight.

A touch of banana adds to the velvety texture, while a sprinkle of cashews and walnuts provides a delightful crunch and elevates the flavor profile. This frozen treat is the perfect way to cool down on a hot day or satisfy any craving for a taste of paradise.

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Recipe Time & More

Prep15

Cook8 15

Total8 30

Calories46 kcal

Serves

Served AsDesserts

Recipe TasteCrunchy

Ingredients

Base

▢ 1 cup Mango Puree
▢ 1/2 cup Coconut Cream
▢ 1 Banana, ripe

Nuts and Flavoring

▢ 1 Tbsp Cashews, grated
▢ 1 Tbsp Walnuts, grated
▢ 1 tsp Vanilla Extract

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Instructions

In a blender or food processor, combine the mango puree, coconut cream, ripe banana, grated cashews, grated walnuts, and vanilla extract.
Blend until the mixture is completely smooth and creamy. This will ensure a uniform texture in the final ice cream.
Pour the mixture into an ice cream mold or a freezer-safe container. Cover tightly.
Freeze for 6-8 hours, or until the ice cream is solid. Freezing for a longer time allows the flavors to meld and the ice cream to harden properly.
Serve and enjoy this refreshing treat!

Recipe Notes

Good To Know

For a swirl of contrasting flavor, fold in a ribbon of homemade raspberry or passionfruit puree just before freezing to add tartness and visual appeal.
Toast the cashews and walnuts lightly before mixing them in to enhance their crunch and deepen their flavor, providing a more pronounced nutty note against the creamy mango base.
If you prefer a chunkier texture, reserve some diced fresh mango and stir it in after blending, right before the final freeze, for pockets of juicy fruit in every bite.

Expert Tips

For an extra smooth ice cream, use frozen mango chunks that have been thawed slightly before blending.
Adjust the sweetness to your liking by adding more or less sweetener before freezing. Taste the mixture after blending and adjust accordingly.
If you don't have an ice cream maker, you can still make this recipe! Pour the blended mixture into a freezer-safe container and freeze for several hours, stirring every 30-60 minutes to prevent ice crystals from forming, until firm.

Storage Instructions

This ice cream stores well in an airtight container for up to two weeks. For best texture, let it sit at room temperature for 5-10 minutes before scooping to soften naturally.