Mango and passionfruit coconut ice cream | No ice cream machine

How to make a creamy ice cream that doesn’t require an ice cream machine? Or isn’t *just* frozen bananas….? Then this is the recipe for you. Not to mention has alot of summer vibes with the mango and passionfruit.

This ice cream recipe may take a few hours to make due to all the freezing time, it is worth it. You could double this recipe to make a big batch to have ready for whenever you get sweet cravings or want some ice cream.

If you skip the vanilla sugar/maple syrup this ice cream is also refined sugar free, and of course both vegan and gluten free so everyone* can enjoy it. Making your own fruit and/or coconut based ice cream is great for kids, not only that you know what is in the ice cream but they can pick their flavour combos and even help make the ice cream.


Tips/substitutes when making the ice cream:

You can skip the frozen banana, however from experience it turns out more icy when you  don’t use the banana.

You can use coconut milk instead of coconut cream, but then you want to put the coconut milk into the freezer overnight, and then when frozen scooop out the actual coconut cream/milk and not use the water.

*I do recommend you try to mix the ice cream after 1-2 hours in the freezer and then allow it to freeze for another 1-2 hours.

Optional, i have seen other recipes that freeze the mixture/ice cream into ice cream cubes or small pots and then once frozen – before eating, you mix the ice cream in the blender again. However i have not tried this so i can not say how the ice cream would turn out.

Note, you do need a good food mixer if mixing frozen banana and mango. I use a blender from Philips, you can see it HERE.

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Time: 3-4 hours, servings: 1-2


2-3 passionfruit

250ml coconut cream

250g frozen mango

1-2 frozen banana

Pinch of vanilla or maple syrup

What you need:

Food mixer

How to:

Peel and dice bananas and place in the freezer for 4-8 hours, or overnight. You can omit this step, and skip the frozen bananas however the ice cream may turn out a little more icy instead of creamy then.

Begin by placing the coconut cream in the fridge to chill for about 30-60 minutes. Or place in the freezer around 15 minuts (Don’t forget it!).

10 minutes before making your ice cream, take the frozen banana and mango out of the freezer and allow to defrost slightly.

P,lace all the ingredients – banana, mango, coconut cream, passion fruit, pinch of vanilla/1-2tsp syrup into your food. Begin mixing on medium/high speed until the mix turns smooth and creamy.

Once done, after around 2-3 minutes. Pour into a container and place in the freezer for 3-4 hours. My recommendation is to take it out and stir/mix the ice cream after 1-2 hours.

Leave in the freezer, and once you plan to eat the ice cream take out of the freezer and allow to defrost for  10-20 minutes! Eat and enjoy.

You can see me make a version of this ice cream (i.e without the bananans) in my instagram, Itsahealthylifestyle.

If you make this ice cream, don’t forget to let me know and tag me on Instagram or leave a comment here letting me know what you think!


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