Dessertsbiggerbolderbaking5.0
Mango Coconut Breakfast Ice Cream (3-Ingredient)
My Mango Coconut Breakfast Ice Cream recipe is made with just 3 ingredients, no ice cream machine, and is dairy-free and vegan-friendly.
👥 1 Servings⏱️ Prep & Cook: 10 min⏳ Prep: 10 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- blender
📝 Preparation Steps
1
Place the bananas and mangos on a parchment-lined baking sheet and freeze for about ⏱️ 4 hours, until solid.
medium bananas (10 oz/284 g), peeled and diced (about 2 heaping cups)2
2
Transfer the frozen fruit to a blender and pour in ½ cup (4 fl oz/120 ml) of coconut milk.
3
Blend for ⏱️ 1 minute, then scrape down the sides and blend for another minute or two. If the fruit is still very chunky, you can either add a bit more coconut milk and keep blending or wait about ⏱️ 5 minutes to allow the fruit to soften a touch, then continue blending until smooth.
4
Scoop and serve immediately or store in the freezer for up to 4 weeks. Allow to soften for at least ⏱️ 20 minutes before scooping.
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