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.
Servings: 6
Ingredients
- 1 cup ripe mango
- 6 oz vegan cream cheese I use kite hill almond plain
- 1 cup 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 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
Calories: 160kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Sodium: 137mg | Potassium: 46mg | Fiber: 2g | Sugar: 12g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 0.4mg