Smooth and creamy vegan ice cream made with wholesome ingredients like mango, coconut butter, and maple syrup, all combined to deliver a deliciously refreshing ice cream treat.


I feel like this ice cream should be made into a cocktail. Orrrrrr maybe just add some tequila or vodka in the ice cream mix (tee-hee). I recommend labeling it if you do that because I know little kids love this recipe (my two boys always beg for this ice cream).

All jokes aside, once you take a bite of this ice cream you will be taken to a faraway island in the tropics, for a second at least. It’s light, refreshing, and tastes oh so sweet.


Mango Coconut Vegan Ice Cream


Makes 8 servings

1 serving is about 1 cup of ice cream



  • 3 cups frozen mango
  • ½ cup coconut milk (see note)
  • ½ cup coconut butter
  • ½ lb. soft, silken tofu
  • 2 cups ice
  • ½ cup maple syrup
  • 3 scoops vegan vanilla protein powder (see note)
  • Optional Topping: coconut flakes



  1. Combine mango, coconut milk, coconut butter, tofu, ice, honey, and protein powder in a food processor or blender.
  2. Blend mixture until smooth and creamy. Stop and scrape the bowl several times to ensure everything is mixed well.
  3. Pour ice cream in a freezer-friendly container and smooth down with a spoon.
  4. Place ice cream in the freezer for at least 3 hours.
  5. Remove from freezer and let sit out at room temperature for 5-10 minutes. Serve with your favorite toppings.



mangococonuticecream.wiw1 .pinterest

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

get motivated with topics all aimed to improve your health
favorite foods
suggested reads
health articles


Get new posts by email:
darkchocolatealmondbuttercups.wiw3 .featuredveggiepasta.wiw1 .featured