With the weather warming up, I decided it was time to make a cold treat based on one of my favorite things. The combination of mango and Tajin is one of my all time favorite things! I wanted to take that refreshing and incredible treat and turn it into a creamy no churn vegan ice cream. Why no churn? Because literally anyone can make this ice cream. No ice cream maker required! Coconut cream based, with mango juice and frozen mango chunks. A swirl of Tajin added into the mix, with more on top! This vegan ice cream is the perfect easy warm weather treat!
What You Need For This Vegan Mango Ice Cream:
- Mango Juice: You can use mango nectar, a mango blend or anything like that that you can find.
- Frozen Mango: Frozen mango chunks are blended into the juice so you get tiny mango chunks throughout.
- Organic Powdered Sugar: Make sure you are using vegan powdered sugar, but most organic brands are vegan.
- Coconut Cream: You want the thick, full fat, canned coconut cream. You chill it and then use just the thick parts.
This mango Tajin no churn vegan ice cream is so creamy and dreamy. Sweet and tart. Spicy and tangy. I’m seriously in love with it. Plus it doesn’t get much easier to make than this. You just blend the juice, frozen mango and sugar together. Whip the coconut cream and fold it into the mango mixture! Put in a container and then freeze. That’s it! Once it is frozen, you can enjoy! Add more Tajin or maybe some Chamoy.
Why Should You Make This No Churn Ice Cream?
- It is sweet and spicy in all the right ways.
- So incredibly creamy with no cream!
- It is so easy to make and doesn’t require a ice cream maker.
- The perfect way to know exactly what is in your dessert.
- You can adjust the sugar level to fit your needs!
Mango and Tajin No Churn Vegan Ice Cream
Ingredients
- 1 Cup Mango juice
- 1 Cup Frozen mango
- 2/3 Cup Organic powdered sugar, vegan
- 2 Cans(15oz each. 30 oz total) Coconut cream or full fat coconut milk, chilled
- 2-3 teaspoons Tajin, divided
Instructions
- In a food processor, add the mango juice, frozen mango and powdered sugar. Process until the mixture is pretty smooth, and the frozen mango is very fine chunks and mostly blended.
- In a large mixing bowl or the bowl of a stand mixer, take the chilled cans of coconut cream and add just the thick part of the coconut cream that is on the top of the can to the bowl, reserving the liquid part for another use.
- Whip, using a hand mixer with a whisk attachment or the whisk attachment of the stand mixer. Whip on high until the coconut cream is very thick and you have stiff peaks. (See video)
- Pour the mango mixture into a large mixing bowl and then add the whipped coconut cream to the bowl with the mango mixture a little at a time, gently folding the coconut cream into the mango mixture. Continue until all the coconut cream has been folded in.
- Pour the ice cream mixture into a freezer safe container.
- Sprinkle 1 teaspoon of Tajin on top of the ice cream mixture and then using a knife or spatula, swirl the Tajin into the ice cream.
- Sprinkle the top evenly with 1 to 2 more teaspoons of Tajin.
- Put in the freezer until ice cream is firm. At least 4 to 6 hours. Then serve when ready! Keep in the freezer.
Video
Nutrition
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