Rate this recipe

vegan ice cream

Tropical Vegan Coconut, Mango and Lemon Ice Cream


A no churn, creamy vegan ice cream that tastes like a tropical holiday. Pop on your flip flops and your sunnies and enjoy!

  • Makes : 4-6 |
  • Difficulty:

  • Prep Time : 5 mins |
  • Cook Time : 5 mins
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)
Crush Mag Online Crush Mag Online

1 tin (400 ml) coconut milk
1 tin (400 ml) coconut cream
⅓ C (80 ml) maple syrup
1 tsp (5 ml) coconut oil
1 tsp (5 ml) vanilla essence
a pinch of salt
2 x mangos, peeled, chopped and blitzed to a puree
juice of half a lemon
zest of 1 lemon

toasted coconut flakes to sprinkle

In a saucepan, add the coconut milk, coconut cream, maple syrup and coconut oil and gently bring to a light simmer for about 3 minutes. You want the coconut and maple syrup to incorporate and for the liquid to have a slight golden colour from the syrup.

Take the coconut mixture off the heat and add the vanilla essence and the salt.

Use a stick blender to blend the mix to emulsify and ensure that it is smooth. Alternatively, pop the mix into a jug blender and blend for ±40 seconds.

Allow the mixture to cool completely. Once cool, add the mango purée, lemon juice and zest and stir to completely combine. Transfer to a container and place into the freezer to freeze.

When ready to serve, use an ice cream scoop to scoop generous balls. Sprinkle with toasted coconut and serve immediately.