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

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