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Mango Coconut Ice Cream

Homemade vegan ice cream? Yup, and it’s easy to make.

Start with a can of coconut milk for a rich and creamy base. Simply combine the coconut milk with some almond milk and blend in ripe fruit and organic sugar. Chill the mixture then freeze in an ice cream maker. Scoop and enjoy.

Vegan Mango Coconut Ice Cream
1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut)
1/2 cup organic evaporated cane sugar
1/2 cup unsweetened almond milk (homemade or purchased)
1 1/2 cups chopped ripe mango
1 tablespoon orange liqueur such as Grand Mariner or Cointreau
1/2 teaspoon pure vanilla

Combine coconut milk, sugar, almond milk and mango in blender container. Cover and blend until smooth. Add orange liqueur and vanilla; blend to combine. Cover and refrigerate coconut mixture at least 4 hours until well chilled. Freeze in an ice cream maker according to manufacturer’s directions. Makes about 1 quart (4 cups)

Tip: Homemade ice cream freezes very firm. Adding the orange liquor makes a slightly softer ice cream since alcohol does not freeze.

For a soft serve consistency, serve immediately.

For a firm, scoop-able consistency transfer to a freezer container and freeze until firm. Homemade ice cream freezes very firm. To serve, let the coconut ice cream soften at room temperature for 10 to 15 minutes or until soft enough to scoop.

Recipe Links:
Vegan Salted Chocolate Fudge Pops from Kingfield Kitchen
Vegan Chocolate Hazelnut Fudge Pops from Kingfield Kitchen
Pina Colada Ice Cream from Elana’s Pantry

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{ 22 comments… add one }
  • Kristi August 25, 2011, 2:35 pm

    This looks lovely! I have a mango, and as soon as I buy some coco milk I am going to whip it up for my daughter (dairy/egg-allergic) Thanks!

  • myFudo August 27, 2011, 4:46 am

    Looks yummy, definitely have to try it. Nice photos, love your blog.

  • Charissa August 27, 2011, 4:58 pm

    Wow…love this idea. You have inspired me.

    There’s a bazillion recipes you could do with this…my brain is spinning with flavours! 🙂

  • Dana Zia August 28, 2011, 12:07 am

    Lovely! I just posted a vegan fudge bar recipe. My version of the Larry and Luna coconut bliss bar. You might like it. i will be making this for sure. Might try it with passion fruit puree.

  • Tres Delicious August 28, 2011, 2:26 am

    The coconut will definitely give a smooth and creamy twist on this ice cream.

  • Chaice August 29, 2011, 4:28 am

    I just want to say thank you for this recipe!
    Being vegan and a health nut, I rarely ever can find anything sweet to eat, so this was perfect.

    It turned out delicious, recommended!

  • Allison September 9, 2011, 1:46 pm

    I am new at this vegan stuff. Why can’t you use the light coconut milk? What will happen?

    Love your recipes and pics. Thank you for sharing!

  • Jen September 10, 2011, 8:03 pm

    Hi Allison- Light coconut milk is watered down coconut milk (less fat, more water). Using light coconut milk would result in an icy texture because the extra water would freeze into ice crystals. Plus, the fat in the coconut milk adds flavor and texture.

  • Vicky April 16, 2012, 8:38 am

    I absolutely love mango ice cream and am especially excited that this is vegan! Will try this soon!

  • Kristi March 28, 2013, 1:34 pm

    Is it possible to make this without the ice cream maker?

  • Jen April 1, 2013, 7:19 pm

    Hi Kristi- For the best results, you will need to use an ice cream maker. If you want to try to make it without an ice cream maker, you can find tips from David Lebovitz here http://www.davidlebovitz.com/2007/07/making-ice-crea-1/

  • suz June 20, 2013, 5:10 pm

    mmmmm…Mango… vegan… scream.

    this is the best!~~~ heavenly recipe… so easy, creamy and delish.

    big hit. got mangoes? bring them.

    muchas muchas gracias!!!!!! <3

  • Brad Naksuthin July 14, 2013, 11:43 am

    I did this recipe but, since I live in the tropics, used fresh squeezed coconut milk instead.
    For best results after you’ve blended the mixture in the ice cream maker, scoop it out in a shallow pie pan and push wax paper or cellophane over the top of the ice cream….then freeze.
    Helps keep ice crystals from forming on the top

  • Magaly August 1, 2013, 9:38 am

    I love your recipe and I will defenitly try it. However, I have a quick question. Can I replace that orange liqueur such as Grand Mariner or Cointreau with other type of liqueur like rum ? Thank you! 🙂

  • Natasha Murphy August 20, 2013, 9:56 pm

    Thanks for the recipe. Came out amazing. I am lactose intolerant, so this is a perfect way for me to still have ice cream.

  • Garnette April 20, 2014, 9:19 pm

    Can I replace the liquor with something else, since I don’t use alcohol? Thanks

  • Jen April 21, 2014, 12:19 pm

    Hi Garnette- You can leave the orange liqueur out, the ice cream will just freeze a bit more firm. Be sure to let the ice cream soften at room temperature until soft enough to scoop. Thanks, Jen

  • Shirley April 24, 2014, 1:36 pm

    I just made this ice cream last night….. And it is oh so delicious. Creamy, rich, mango-ey, with just a hint of coconut.

  • Dinah Woodger August 28, 2014, 11:08 am

    Do you need to chill the mix for four hours, or can you put the mix straight into the icecream maker? Does it affect the flavour, or is it for some other reason? Thanks very much

  • Jen August 29, 2014, 9:10 am

    Hi Dinah- Ice cream makers perform best when the mixture you are freezing is cold. You could try using frozen mango if you’d like to skip the chill step. Thanks, Jen

  • Sharon August 20, 2015, 1:57 pm

    I have a batch of the base chilling in my fridge now, can’t wait to see how it turns out. I added cardamom, ground cloves, cinnamon and ginger… lassi ice cream!

  • Jen August 20, 2015, 3:49 pm

    Sounds amazing!

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