Dairy-Free Mango Ice Cream

Prep time
10 mins + chill time
Total Time
25 mins + freeze time
Not rated
0 ratings

It takes just two ingredients and ten minutes of prep time to make this luscious vegan ice cream. Replace the mangos with other pureed fruits and you can create a rainbow of easy desserts. An electric ice cream maker produces a fluffy, flax-colored frozen treat.



1. Freeze the inner canister of an ice cream maker according to the manufacturer’s directions.


2. Peel the mangoes and cut the flesh off the pit. Puree the fruit in a food processor or blender.


3. Combine mango puree and soy creamer; stir until combined. Chill the mixture thoroughly.


4. Follow the manufacturer’s directions to churn the chilled mixture in an electric ice cream maker—it will take 15-20 minutes to turn into ice cream. Enjoy it right after churning or transfer the ice cream to an air-tight container and place it in the freezer for several hours before serving. (If it has hardened more than you want, let it soften for 30-60 minutes at room temperature just before serving.)

Serving Suggestions

Enjoy it as “soft-serve” right after churning or freeze it to a firmer texture for later use.

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Terese from Organic Valley on September 7th, 2011
MMM,sounds like either one would be delicious!
Dorothy from Staten Island, NY on September 6th, 2011
Can I use coconut milk creamer or a rice milk product instead of soy?
Sr. Regina from Philippines on July 13th, 2011
I love this recipe! I can try it and keep it ready for our coming guests soon! Thank you.
Terese from Organic Valley on July 13th, 2011
It would be wonderful made with dairy. In fact, I might try it with OV's French Vanilla Half & Half myself...
Julie from Idaho on July 12th, 2011
Any reason it couldn't be made with real dairy products?
Terese from Organic Valley on July 12th, 2011
Yes, you could use soy milk instead of soy creamer. The texture will be lighter and not quite as smooth, but it should work fine. Let us know what you think!
Lisa from Mankato, MN on July 12th, 2011
Can you make this using soy milk as opposed to soy creamer?

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