Description
A delightful treat with a combination of sweet mango and crunchy almond, perfect for warm days.
Ingredients
Scale
- 2 ripe mangoes, pureed
- 1 cup almond milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup chopped almonds
Instructions
- In a mixing bowl, combine the mango puree, almond milk, heavy cream, sugar, and vanilla extract. Mix well until the sugar is fully dissolved.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Gently stir in the chopped almonds for that perfect crunch.
- Transfer the ice cream to a lidded container and freeze for at least 240 minutes, or until it’s nice and firm.
- Serve yourself a scoop (or two) and enjoy your delicious homemade mango almond ice cream!
Notes
To prevent ice crystals, press parchment paper against the surface before sealing the container.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Vegan
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 24g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: mango, ice cream, dessert, vegan, summer treat