This post may contain affiliate links. Please read my disclosure and privacy policy.
This post may contain affiliate links. Please read my disclosure and privacy policy.
Creamy, dreamy, mango banana ice cream that requires no more than 5 minutes and 3 ingredients to prepare. It is vegan, gluten-free and does not require an ice cream maker (i.e., no churn!)
Eat Ice Cream for Good Health 🙂
Eat your ice cream. I insist.
That’s what I instructed my child today. He was happy to oblige.
Here’s why I insisted: said “ice cream” is made from nothing more than frozen bananas, frozen mango and some coconut milk. Doodle helped me make it the day before. It took all of 5 minutes, start to finish, clean-up included. No ice cream maker required, either.
It’s my Mango Banana Ice Cream. You will love it, too.
Recipe Benefits
- Made with 3 ingredients
- Made in under 5 minutes
- No ice cream maker required
- Vegan (egg-free, dairy-free)
- Paleo
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- ripe bananas (peeled, sliced and frozen until hard)
- frozen mango chunks
- full fat coconut milk
- Optional additions: pinch of fine sea salt, 1 tablespoon lime juice, 1/2 teaspoon vanilla extract, 1 teaspoon finely grated lime zest
For best results, use very ripe bananas, but not totally squishy bananas.
Super-squidgy bananas are ideal for baking, but for this ice cream. You want the bananas to have some brown spots on the peel (indicating ripeness). The bananas should still maintain their shape and be somewhat firm. Some remaining starchiness in the bananas leads to very creamy ice cream.
You can dice your own mango and freeze (make sure it is ripe and sweet before freezing) or make it extra-easy by grabbing a bag of frozen mango chunks from the store.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- In blender, pulse bananas until smooth and creamy, scraping down the sides once or twice.
- Add mango and coconut milk (and any additional ingredients, if using) to blender; pulse until completely smooth, stopping to scrape down sides several times.
- Serve immediately or pack into an airtight container and freeze until ready to serve.
Blending Tip
I have found that it is easier to achieve a creamy texture if you blend the bananas first. They will break down and become silky-smooth in a flash. Then add the mango, which will incorporate without issue into the already blended banana.
This is especially important if you are using a standard blender (or a food processor), less important if you have a high-speed blender.
Is this a Soft-Serve or Firm Ice Cream?
Both! Straight from the blender, this is soft-serve heaven. But if you want it firmer, pack the ice cream into an air-tight container and freeze for at least 4-6 hours for cone-worthy scoops.
Whether you eat some straight away or wait several hours, this is definitely ice cream for one and all (i.e., gluten-free, paleo-friendly, vegan, dairy-free, and nut free)!
Eat this Healthy Ice Cream as a Snack (or Dessert)!
Moreover, unlike most frozen desserts, this ice cream can (and, dare I say, should?) be eaten morning, noon and night.
Both fruits in this “ice cream” are superfoods by any measure. Bananas are rich in fiber and potassium, and mangoes are packed with more than 20 vitamins and minerals (including a whopping dose of vitamin C; hello gorgeous skin) and 5 grams of fiber per fruit.
I scream, you scream, let’s all scream for this ice cream! Stay cool, everyone.
Happy blending!
More Easy Vegan Ice Creams To Try:
- 2 Ingredient Strawberry Sorbet
- 3-Ingredient Chocolate Peanut Butter Banana Ice Cream
- 1-Ingredient Banana Ice Cream
- Strawberry Hemp Ice Cream
- Chocolate Avocado Ice Cream {5 ingredients}
Mango Banana Ice Cream (3 Ingredients, Vegan)
Ingredients
- 3 large ripe bananas, peeled, sliced and frozen until hard
- 1 cup frozen mango chunks
- 1/4 cup chilled full fat coconut milk
- Optional additions: pinch of fine sea salt, 1 tablespoon lime juice, 1/2 teaspoon vanilla extract, 1 teaspoon finely grated lime zest
Instructions
- In blender, pulse bananas until smooth and creamy, scraping down the sides once or twice.
- Add mango and coconut milk (and any additional ingredients, if using) to blender; pulse until completely smooth, stopping to scrape down sides several times.
- Serve immediately or pack into an airtight container and freeze until ready to serve.
Is full fat coconut beverage from an aseptic carton the same or does it need to come from a canned source ?
Hi Stephanie,
I have not seen full fat coconut beverage–are sure it says beverage on the container? You definitely need to use full fat coconut milk if you want a rich ice cream like consistency. I know that in countries outside of the states, it may be sold in packages other than cans. I specify cans because what is in the tetra packages here in the States is a low-fat, drinkable nondairy milk, similar in consistency to almond milk or oat milk. That’s all my long-winded way of saying, yes, you can use other varieties of coconut milk. The higher fat coconut milk will produce a rich and creamy ice cream consistency. Lower fat coconut milks will produce an icier result, more like ice milk. Still yummy, but not as creamy.