Q: Can I use fresh mango instead of frozen?

A: You can, but you will need to freeze the blended mixture for the full 24 hours regardless. Fresh mango blends beautifully, though frozen mango is more convenient and works just as well.

Q: Why did my ice cream come out icy instead of creamy?

A: This almost always means the coconut milk did not have enough fat content. Make sure you are using full-fat canned coconut milk, that you shook the can well, and that your pint froze for a full 24 hours. A re-spin also helps smooth out any icy patches.

Q: Is this recipe vegan?

A: Yes. Every ingredient in this recipe is plant-based, making it a wonderful option for vegan friends and family members at your summer gatherings.

Ninja Creami Mango Coconut Lime Ice Cream (Dairy Free)

Ingredients

Units Scale

1 cup frozen mango chunks
3/4 cup full-fat unsweetened coconut milk, canned and shaken well
2 tablespoons monk fruit sweetener
1 tablespoon fresh lime zest
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Add the frozen mango chunks, coconut milk, monk fruit sweetener, lime zest, and salt to a blender. Blend on high for about 30 seconds until completely smooth and no mango chunks remain.
Pour the blended mixture into your Ninja Creami pint container, filling it to the max fill line. Place the lid on and freeze for a full 24 hours.
Optional: one scoop of vanilla protein powder
Remove your pint from the freezer and let it sit on the counter for 5 minutes. Place it in the outer bowl, lock it into the machine, and process on the Ice Cream setting.
After the first spin, check your ice cream. If it looks crumbly or icy in the center, place it back in the machine and hit Re-spin.
Scoop into bowls right away and enjoy. A little extra squeeze of lime on top takes it over the edge.

Author: Susan Buonpane