• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, easy, paleo, sweet, creamy · April 7, 2015

Caramelized Mango Banana Ice Cream

Jump to Recipe·Print Recipe

IMG_4730-2First ice cream recipe of the season on FF!! And it won’t be the last.

I’m so happy to be able to eat ice cream again without needing 3 jackets and a campfire. I’m starting off this sweet summer season with something I’ve never tried before. Something you may have never tried before. Something that my friend Petra from HoneywithSpice.com has definitely tried before in her Instagram creations, and has inspired me to try…

caramelized-mango-ice-cream.jpgcaramelized-mango-ice-cream.jpg

Caramelizing fruit before using it in a recipe! So I’ve taken simple mango-banana ice cream, and amped up the flavor with some coconut sugar and cooking. The wonderful thing about caramelizing fruit is that it doesn’t change the flavor too much, it just accentuates the natural flavors of the fruit. And I’d never say no to more intense mango flavor!

caramelized-mango-ice-cream.jpgcaramelized-mango-ice-cream.jpgcaramelized-mango-ice-cream.jpg

3 ingredients + toppings. So simple, but so delicious. The toughest part is the waiting overnight for the fruit to freeze. Actually the toughest part is not eating the caramelized fruit warm from the pan. But you must abstain today for the sake of delicious ice cream tomorrow.

caramelizedmangoicecream-01

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Caramelized Mango Banana Ice Cream

  • Cook Time: 6 minutes
  • Total Time: 6 minutes
  • Yield: 1 -2 1x
Print Recipe
Pin Recipe

Ingredients

Scale
  • 3 ripe mangos
  • 2–3 ripe bananas
  • 2 tbsps coconut sugar
  • Toppings (coconut flakes, fresh fruit, granola, chia seeds, dried fruit, freeze dried fruit, etc.)

Instructions

  1. Cut the mangos and bananas into large chunks.
  2. Add the fruit to a large non-stick pan. Sprinkle on the coconut sugar and toss to coat.
  3. With the heat on medium-high, caramelize the fruit for 5-7 minutes. Stir frequently to make sure nothing sticks or burns.The fruit should be juicy and slightly browned.
  4. Let the fruit cool, then transfer to a container to freeze overnight.
  5. The next day, remove the frozen fruit from the freezer. Let it defrost to the point where it is possible to break apart.
  6. Add the fruit to a high-speed blender or food processor and blend until smooth.
  7. Serve immediately with whatever toppings you choose. Or freeze the ice cream for about 30 minutes for a firmer, scoopable ice cream.

Did you make this recipe?

Tag @feastingonfruit on Instagram

caramelized-mango-ice-cream.jpg

Pin
Share
Tweet
Email

In: vegan, easy, paleo, sweet, creamy · Tagged: banana, dessert, mango, summer, nicecream

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Creamy Chocolate Chia Pudding
Muesli Streusel Banana Bread
No-Bake Mini Cheesecakes (3 fall flavors!)

Comments

  1. Petra @honeywithspice says

    April 7, 2015 at 3:24 pm

    OMG Natalie! How fantastic! I often caramelise my fruits in winter and pretend it is ice-cream haha but I never would have thought of freezing it up and making actual caramelised ice cream! Trust You to take it to the next level! and I almost fainted when I saw you mentioning me in your post! Thank you so much it’s like receiving a signed photo from your idol (back in a day) xxx

    Reply
    • [email protected] says

      April 7, 2015 at 4:35 pm

      Caramelized fruit is awesome, I’m so glad you introduced me to it! I could have eaten the entire pan of warm sweet fruit, it was kind of challenging to actually stick it in the freezer and wait 🙂 And you are constantly giving me new ideas both on you IG and blog, not to mention being my unofficial IG watchdog 😉

      Reply
  2. Melissa @ vegan does it says

    April 7, 2015 at 5:01 pm

    Oh yummy! I can go for some ice cream now that it’s warming up outside! This looks great! Love the idea of caramelizing the fruit first.

    Reply
    • [email protected] says

      April 7, 2015 at 6:34 pm

      Thanks Melissa! It’s nothing too crazy, but when you eat nicecream all the time like I do it’s fun to find new ways to change it up 🙂

      Reply
  3. Rebecca @ Strength and Sunshine says

    April 7, 2015 at 7:43 pm

    Only because this is “caramelized” will I fully LOVE this (and the bananas) 😉 Caramelized just always sounds so damn good!

    Reply
    • [email protected] says

      April 7, 2015 at 7:54 pm

      It is one of those mouthwatering words 😉

      Reply
  4. Audrey @ Unconventional Baker says

    April 8, 2015 at 2:43 am

    This looks and sounds like it’s totally worth the {nonexistent} effort 🙂 I love roasted fruit of all kind, but never tried roasting mango yet — I bet this is absolutely delicious. Will have to try this out for one of my morning nice creams sometime 🙂 With a side of roasted strawberries and pineapple while I’m at it {may as well get it all out with at once! 😉 }.

    Reply
    • [email protected] says

      April 8, 2015 at 12:36 pm

      After all this roasted fruit talk I’m just kinda getting the urge to make a giant roasted fruit salad 🙂

      Reply
      • Audrey @ Unconventional Baker says

        April 8, 2015 at 2:19 pm

        I know, right? 🙂 Wish I had some with me now…

        Reply
  5. Leah M @ love me, feed me says

    April 10, 2015 at 4:31 pm

    Caramelized fruit >>>. I made caramelized banana ice cream recently and I fell in love and this looks even better so I can’t wait to try!!
    The photos are stunning as well!

    Reply
    • [email protected] says

      April 10, 2015 at 8:43 pm

      Thank you Leah! Caramelized fruit must be trendy right now 😉

      Reply
  6. Bianca @ ElephantasticVegan says

    April 11, 2015 at 6:03 pm

    Oh my! You had me at caramelized. I should totally try this… I think I’ve never had any except maybe caramelized pineapples in burgers. The Ice Cream looks soooo damn good 😀

    Reply
    • [email protected] says

      April 11, 2015 at 7:15 pm

      Caramelized pineapple in burgers!?! That sounds interesting! Apparently I really need to try caramelizing pineapple, because you’re not the only one who has mentioned that tasty-sounding idea 🙂

      Reply
      • Bianca @ ElephantasticVegan says

        April 18, 2015 at 3:34 pm

        Yes! It’s totally worth it 😀 so good!

        Reply
        • [email protected] says

          April 18, 2015 at 4:07 pm

          It is worth it, and that’s coming from someone who can be pretty lazy in the kitchen 😀 haha

          Reply
  7. Margaux says

    February 17, 2016 at 4:15 am

    Oh my goodness – YUM! I have to try this once I stock up on fruit again. I don’t know if I could last to the ice-cream stage though – I’d probably eat the caramelized stuff as is 😉

    Reply
    • [email protected] says

      February 17, 2016 at 4:17 am

      I can’t wait for mango season to come back, it’s almost hard looking at this right now! And yeah, eating the fruit is just as good 🙂

      Reply
  8. Eli Drummond says

    May 25, 2019 at 2:50 pm

    how long can this stay in the freezer for? (1 month etc?)

    Reply
    • Natalie says

      May 26, 2019 at 11:45 am

      It’s really best eaten right after you make it, freezing for too long will make it hard and icy and not good😬

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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

Next Post >

Chocolate Cinnamon Mugcake with Caramel Frosting

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

Tahini Chocolate Chip Ice Cream Sandwiches

Tahini Chocolate Chip Ice Cream Sandwiches

Chocolate Avocado Pudding Truffles

Chocolate Avocado Pudding Truffles

Caramel Cashew Ice Cream Bars

Caramel Cashew Ice Cream Bars

Chocolate Chai Cupcakes

Chocolate Chai Cupcakes

instagram

Follow @feastingonfruit

Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below…

Cake
-3/4 cup (180g) non-dairy yogurt
-1/2 cup (125g) almond butter or tahini
-1/2 cup (160g) maple syrup
-1 tsp vanilla extract
-1/3 cup (40g) coconut flour
-1/3 cup (40g) tapioca flour
-2 tsp baking powder
-1/4 tsp salt
-1 cup blueberries (fresh or frozen)
Streusel
-1/4 cup (50g) coconut oil
-1/4 cup (35g) coconut sugar
-2 tbsp (15g) coconut flour
-1 tsp cinnamon
-1/4 cup (30g) chopped walnuts

Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing.

#veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below…

Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
-1/4 cup (65g) almond or peanut butter
-1/3 cup (60g) dark chocolate chips, melted
-Pinch of salt
-1/2 tsp vanilla extract
-8oz vegan white chocolate.
-Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping

Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy!

#veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie!

Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️

Crust
-2 cups almonds (or nuts of choice)
-1/2 cup cocoa powder
-1/2 tsp salt
-1/4 cup coconut oil
Filling
-12oz unsweetened chocolate, melted
-3 cups non-dairy milk 
-1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!)

Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄

This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free!

Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
-1/4 cup molasses
-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1/2 tsp baking soda
-1 tsp vanilla extract
-2 cups almond flour (oat flour option linked in my bio!)

Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy!

https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈

New recipe on the blog🐢 Link in my bio!

https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio!

https://feastingonfruit.com/sugar-cookie-tart/

#vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio!

https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨

GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday!

4-5 frozen bananas
2 tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp lemon juice
Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!)

Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy!

https://feastingonfruit.com/gingerbread-nice-cream/

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue