Vegan Mango Ice Cream with Cream Cheese

Scoops of vegan mango ice cream in a white bowl on a wooden worktop

5 from 2 votes

Vegan Mango Ice Cream with Cream Cheese

Easy Vegan Mango Ice Cream. This Creamy ice cream has vegan cream cheese, ripe mango and hint of vanilla. Delicious Mango Cheesecake Ice cream for Summer. Vegan Glutenfree Soyfree Recipe.

Prep Time10

Cook Time10

Freeze time2

Total Time20

Course: ice cream

Cuisine: fusion, Gluten-free, Vegan

Keyword: mango cheesecake ice cream, summer mango ice cream, vegan mango cream cheese ice cream

Servings:

Author: Vegan Richa

Ingredients

1 cup ripe mango
6 oz vegan cream cheese I use kite hill almond plain
1 cup cashew milk or use soy milk or almond milk or full fat coconut milk
3 to 4 tbsp sugar depends on ripeness of the mango
1/2 tsp vanilla extract
a good pinch of salt
1 tsp arrowroot starch or cornstarch
1 tbsp refined coconut oil optional

Sprinkle:

1 tbsp brown sugar
1 tbsp almond flour
a pinch of salt
dash of cinnamon or cardamon

US Customary - Metric

Instructions

Blend everything and add to a saucepan. Bring to a gentle boil, stirring occasionally. This will enhance the mango flavor. Cook for another 2 to 3 mins.
Let it cool completely, then freeze in ice cream maker or popsicles or in a container.
The ice cream mixture can be frozen directly in a container, use cashew milk for best results. Freeze only until just about frozen. Let it sit for a few mins then scoop.
For the Ice cream maker, chill completely and add to the ice cream maker to churn. When done churning, freeze for a few hours then scoop.
Mix the sprinkle ingredients in a bowl. Press and mix to make crumbles. Add a few drops of oil if needed. Sprinkle on the ice cream before serving. The sprinkle is optional.

Notes

For Mango Lassi ice cream, use non dairy yogurt instead of cashew milk.

Nutrition is 1 of 6 serves

Nutrition

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