Easy Vegan Mango Ice Cream. This Creamy ice cream has vegan cream cheese, ripe mango and hint of vanilla. Delicious Mango Cheesecake Ice cream for Summer. Vegan Glutenfree Soyfree Recipe.

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Warm temps means loads of ice cream tubs in the freezer. There are so many new brands and varieties of vegan ice creams these days. Gone are the days when one would have to be satisfied with hard off putting vegan ice creams. There are even vegan only ice cream shops now in Seattle, that are thoroughly spoiling us with creamy fabulous ice creams.

Vegan Ice creams are pretty easy to fix up at home too. They come out really well if you have an ice cream maker. No icy crystals and all creamyness. You can also freeze this into popsicles or directly in a tub. Add some non dairy yogurt for Mango Lassi Ice Cream!

This Mango ice cream uses very ripe mango pulp, some vegan cream cheese for a milk cheesecake like flavor and creamyness, and some non dairy milk and a hint of vanilla. Blend, bring to a boil to thicken(also helps make the mango flavor stronger), freeze. Creamy, Dreamy, Delicious.

More Frozen treats from the blog

Tips to make creamy vegan ice cream

Use very ripe mangoes that are not sour at all.
Use an ice cream maker for best results
Use cashew milk or thick full fat coconut milk
Heat the mixture to thicken and enhance the flavor before chilling
Pour the the mix into popsicle molds for quick option

Recipe Card

Scoops of vegan mango ice cream in a white bowl on a wooden worktop

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5 from 2 votes

Vegan Mango Ice Cream with Cream Cheese

Easy Vegan Mango Ice Cream. This Creamy ice cream has vegan cream cheese, ripe mango and hint of vanilla. Delicious Mango Cheesecake Ice cream for Summer. Vegan Glutenfree Soyfree Recipe.

Prep Time10

Cook Time10

Freeze time2

Total Time20

Course: ice cream

Cuisine: fusion, Gluten-free, Vegan

Keyword: mango cheesecake ice cream, summer mango ice cream, vegan mango cream cheese ice cream

Servings: 6

Calories: 160kcal

Author: Vegan Richa

Ingredients

1 cup (165 g) ripe mango
6 oz vegan cream cheese I use kite hill almond plain
1 cup (236.59 ml) cashew milk or use soy milk or almond milk or full fat coconut milk
3 to 4 tbsp sugar depends on ripeness of the mango
1/2 tsp (0.5 tsp) vanilla extract
a good pinch of salt
1 tsp arrowroot starch or cornstarch
1 tbsp refined coconut oil optional

Sprinkle:

1 tbsp brown sugar
1 tbsp almond flour
a pinch of salt
dash of cinnamon or cardamon

Instructions

Blend everything and add to a saucepan. Bring to a gentle boil, stirring occasionally. This will enhance the mango flavor. Cook for another 2 to 3 mins.
Let it cool completely, then freeze in ice cream maker or popsicles or in a container.
The ice cream mixture can be frozen directly in a container, use cashew milk for best results. Freeze only until just about frozen. Let it sit for a few mins then scoop.
For the Ice cream maker, chill completely and add to the ice cream maker to churn. When done churning, freeze for a few hours then scoop.
Mix the sprinkle ingredients in a bowl. Press and mix to make crumbles. Add a few drops of oil if needed. Sprinkle on the ice cream before serving. The sprinkle is optional.

Notes

For Mango Lassi ice cream, use non dairy yogurt instead of cashew milk.

Nutrition is 1 of 6 serves

Nutrition

Nutrition Facts

Vegan Mango Ice Cream with Cream Cheese

Amount Per Serving

Calories 160 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 4g25%

Sodium 137mg6%

Potassium 46mg1%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 12g13%

Protein 2g4%

Vitamin A 300IU6%

Vitamin C 10mg12%

Calcium 24mg2%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.