Vegan mango banana icecream
Nicecream, or banana based ice cream, is a popular way to make vegan ice cream. You don’t need eggs or dairy because the banana makes the icecream soft and creamy. And therefor it’s not only vegan, but also completely Medical Medium and AIP paleo proof.
Ingredients
- Mango – Fresh or pieces from the freezer. A cup, if measured with soft small pieces. If you haver larger frozen chunks, that take up more space, stack them a little higher.
- Banana – Ripe and soft! Fresh or frozen pieces. Also a cup, or 2 medium sized bananas.
- Coconut yogurt or coconut milk – Both optional.
Banana forms the base
Banana gives your ice cream a sweet taste and light creamy structure without adding anything else. Very handy if you eat completely vegan, or if you just can’t tolerate dairy or eggs. Nicecream is also very easy to make. You just need slices of (not too unripe) banana, preferably already frozen in pieces.
Tip: do you have a bunch of bananas that’s already getting a bit too brown and you don’t think you’ll get around to eating them? Freeze some bananas in pieces and that will be your next nicecream!
Mango
I am crazy about mango, so here I made nicecream from pieces of frozen banana with mango from the freezer. Very handy and easy to use: it’s already at the right temperature, you can dose it well and you will never have any leftover fruits. Frozen fruit is at least as healthy as fresh fruit. Sometimes even healthier, because it is fresher: it is frozen immediately after harvest. And it also prevents one of my ‘biggest struggles’: an unripe supermarket mango (I live in Holland, not in the tropics) that you can wait for for days, but that never gets really, fully ripened…
Coconut yoghurt or -milk
Ideally you would add something creamy to the fruity base. But only if you are not eating ferment or fatfree. Then you can use coconut yoghurt or coconut cream. Otherwise just leave it out.
No need for an ice maker machine
For this ice cream recipe you don’t need an ice cream maker. If you do have one, it’s much nicer and easier, so just use it (follow the steps suggested by your machine). There are two ways to make ice cream without an ice cream maker:
- mix cold, but not frozen ingredients and freeze them afterwards
- mix already frozen ingredients in small portions
The first method is a bit intensive. After mixing and putting it into the freezer, you have to break the ice and stir it every half hour. This is necessary to prevent (as much as possible) crystals forming. Whether the second method is possible depends on your ingredients. Have you already frozen them? Is your blender strong and are they manageable small pieces that your blender won’t break? Just before you want to eat your icecream, you blend these pieces in the food processor. The pieces will warm up just a bit by blending. If necessary, freeze your icecream again shortly .
FAQ
Homemade ice cream often becomes a bit harder in the freezer than icecream from the supermarket. The ice cream from the supermarket can stay soft because of all kinds of additives. And fresh icecream from a professional ice cream shop can stay soft because their freezer elements freeze less than the average household freezer. In an icecream maker machine you also can keep the temperature a bit higher than in a freezer. If you want soft icecream without an ice cream maker, it becomes a matter of planning and not leaving the ice cream in the freezer for too long. Adding a little acid (a few drops of lemon juice) can also help to keep the icecream a bit softer. But also adjust your expectations: it is simply not icecream from the supermarket!
Yes, it’s without egg and dairy.
Yes, especially if you only use fruit. Coconut yogurt is fermented and coconut milk and yogurt contain fat, so leave those out if you eat ferment- or fatfree.
Only if you just use fruit.
Yes, but preferably only with the fruit. Coconut yogurt has generally been heated. You could make it yourself by adding probiotics to coconut milk. Although you can make coconut milk yourself by mixing fresh coconut meat with water.
Mango banana icecream
This recipe may contain
affiliate linksEquipment
- freezer
- immersion blender or other firm blender
- glass bowl or loaf pan
- bowl
Ingredients
- 1 cup (2 medium sized) bananas soft and ripe
- 1 cup (125 g) mango
Optional (extra creamy, but not fatfree)
- 3 tbsp coconut yoghurt
- or coconut milk
Instructions
- Cut the bananas into slices and preferably put them in the freezer for at least an hour in advance.
- I use frozen mango chunks, but if you have a fresh mango, cut it into pieces and put it in the freezer.
- Let the fruits thaw slightly. And become as soft as necessary for your immersion blender or small kitchenaid.
- Mix the mango and banana (and, if you use it, the coconut yoghurt or coconut milk) together.
- If it is cold enough, you can eat it immediately. Otherwise, scoop it into a freezer container with a lid and put it in the freezer briefly.
- When you've (partially) used fresh fruit: stir the ice cream with a fork after every half hour. Repeat this as long as necessary: more than 3 hours will not be necessary.
Did you make this recipe or do you have any questions? Just leave a comment!