The easiest healthy summer treat! No-Churn Vegan Ice Cream in 2 flavors: mango turmeric or ginger berry. Both made with just a few simple ingredients!
THIS POST IS SPONSORED BY EDWARD & SONS.
Two uniquely yummy flavors. Only seven ingredients total. You can do the long division or whatever for yourself, but by my mental math that equals really EASY ICE CREAM.
Three words I love to hear. Tack HEALTHY onto the front of it, and we have a soft-serve or scooped, spiced and sweet, breakfast or dessert, creamy no-churn situation on our hands.
Friends, grab your spoons! (Well unless you are eating out of a cone…grab your tongues?)
This is kind of like nice cream, but also kind of a whole lot better than nice cream. The improvements mostly come in the creaminess department. This stuff is creamier, thicker, better for scooping. And – this is a biggie – still edible the next day, unlike nice cream that transforms from prince to frog in the freezer overnight (frog = solid icy brown-ish brick).
What makes all the difference is a half cup of coconut cream (the solid part scooped out of a can of full fat coconut milk) added to the frozen fruit. This small but very important addition will give you something much more deserving of the title Ice Cream.
The other thing that makes these ice creams special is that they are both SPICED. In the most summery way though – spiced but still tropical, spiced but still berry-filled.
And spiced…with juice?
Yup, we’re spicing up these sweet no-churn vegan ice creams with organic ginger and turmeric juices from Edward & Sons. These juices are strong, not for drinking straight. But they add a much brighter flavor than using ground spices in my opinion. Much better for something light and fresh like fruity ice cream. As someone who has a love/hate relationship with turmeric, it was nothing but LOVE in this form.
Instead of adding the juice straight to the ice cream while blending, I froze it into cubes first. The frozen cubes 1) add to the thick frosty texture of the ice cream instead of making it soupy/icy and 2) are easy to throw into smoothies if you have extra too.
The flavors:
Mango Turmeric. Frozen mango, turmeric juice, and coconut milk. It tastes just as gloriously golden and good as it sounds, trust me.
Ginger Berry. Frozen bananas, ginger juice, coconut cream, and saucy-sweet berries. If you don’t top this one with chocolate, you are doing it wrong. If you add so many berries it’s nearly impossible to get a clean scoop, you are doing it right.
Now the only tricky part is choosing which flavor to try (first).
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Mango Turmeric & Ginger Berry Ice Cream
- Prep Time: 10 minutes
- Cook Time: 2 hours (chilling time)
- Total Time: 2 hours 10 minutes
- Yield: 4 servings (per flavor) 1x
- Category: ice cream
- Method: blended
- Cuisine: american
Description
The easiest healthy summer treat! No-Churn Vegan Ice Cream in 2 flavors: mango turmeric or ginger berry. Both made with just a few simple ingredients!
Ingredients
Mango Turmeric Ice Cream
- 4–5 cups (560g) frozen mango
- 4 turmeric juice cubes*
- 1/2 cup coconut cream**
Ginger Berry Ice Cream
- 3–4 frozen bananas (560g)
- 4 ginger juice cubes*
- 1/2 cup coconut cream**
- 1 cup mixed berries (fresh or frozen and defrosted)***
Instructions
- In a high speed blender, combine all the ingredients (for either flavor).
- Blend on high using the tamper or stopping to scrape down the sides periodically until thick and creamy.
- Eat immediately as soft serve. Or freeze for 2 hours for a firmer ice cream consistency that you can scoop into cones.
- It’s best the day you make it, but you can store it in the freezer for 1-2 days. Just let it thaw for 15-20 minutes before scooping.
Notes
*To make the cubes, freeze Edward & Sons organic ginger and turmeric in an ice cube tray or mini muffin pan overnight.
**The solid part scooped out of a chilled can of full fat coconut milk.
***I used a mix of raspberries, strawberries, blueberries, and blackberries. If using frozen, I recommend defrosting before mixing in. That way they are juicier and have a contrasting texture to the ice cream itself. If using fresh, consider mashing them up a bit first.
Keywords: vegan, dairy-free, ice cream, blender, nice cream, banana ice cream
Mango Turmeric Ice Cream
Ginger Berry Ice Cream
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Looks fabulous and easy so it’s a winner
The best combo, right? I could eat ice cream every day right now…and by “could” I mean DO😆
Predictable question, but. . . can one sub powders for juices in any way?
Sure! I’d recommend about 1 tsp 🙂
No video?! 😱 Looks delicious though! I’ll definitivt try the coconut addition sometime…
Not this time, but I’ve got a new video coming for ya soon! Yes, makes all the difference in nice cream😋
Hey Nat,
So good to read you!
Do you mean 4 cubes of Coconut Milk thick part?
I love Coconut so with Banana should be amazing!
★★★★★
It can be coconut milk shaken!
This ice cream looks so dreamy, especially the mango turmeric!
I have a recipe request: could you please concoct a creamy, delicious, vegan lemon ice cream? Before I went vegan, lemon ice cream was my favorite flavor. But the only vegan substitute I’ve found is lemon sorbet. Good, but not sweet and creamy like ice cream. I know you probably have a million other recipes you want to create, but if you ever get around to it, that would be amazing 🙂
A coconut based lemon ice cream sounds wonderful and magical to me too! It does seem all the citrusy flavors usually just come in sorbet form…okay well it is on my SOON FOR SUMMER list so be on the lookout for it soon 🙂 Thanks for the idea Abby!
Thank you SO much <3 <3 😀
Decisions, decisions! So hard to pick one, especially since I love turmeric so much but I really, REALLY love ginger! In fact, I’m kind of obsessed with ginger. I like to sprinkle straight ginger powder onto my pancakes, waffles and toast. I love the spicy bite. The fact that you are giving us 2 ice cream flavors to pick from just makes you awesome. Plus, they are totally healthy, win-win! And totally agree on the coconut cream. I like to use coconut cream in my pies too, keeps them so soft and creamy. I’m intrigued by the chocolate drizzle on the ginger berry ice cream. I do love chocolate ginger and spiced chocolate so I can imagine how yummy it is. All I know is thanks to this post you now have me seriously craving ginger ice cream and a ginger cookie and a ginger latte, hahaha. All day long now I will be thinking of ginger!
I mean it’s almost as good as getting to pick from 30+ flavors at an ice cream shop, right?😂 The ginger one is my favorite! Ginger and chocolate works, ginger and berries works, all three together is really good–highly recommend. Omg now I want a ginger cookie to sandwich this ice cream in the middle of. And ginger latte? Oooh well add a piece of your ginger cake to that list too please, I LOVE that one❤️ It’s always nice when we agree🤗
I’m literally kicking myself right now!! Just the other day we were at Natural Grocers and I saw those Edward and Sons juices and I almost bought them!! Had I been caught up on your blog, I would have grabbed them! Next week! But which flavor first?!?? I’m a sucker for all things ginger, but I also love turmeric…so I think I just need to make both 😂 They look so creamy and pretty and obviously so perfect for summer! ❤️❤️ Can’t wait to try!!
P.S. – your nails look pretty! I’m using the word pretty a lot 😂😘
Oh how lucky! I haven’t been able to find them locally yet, so I was excited to get to try them. I love ginger spiced things but am usually too lazy to buy fresh ginger so this is kind of a perfect in between–easier than fresh, much tastier than ground🤗 Oh and the nails–got a manicure for the first time in my life but now I love the way it looks in videos and photos a lot so I think i just started a very dangerous and expensive habit ha😬😂 Thank you for the PRETTY comment lady❤️
Looks super Delcious! Cannot way to try it!
With what can I replace the coconut cream? I do not like Coconut cream thtat much…
★★★★★
You could try making cashew cream instead! Like this: https://www.thekitchn.com/how-to-make-the-ultimate-vegan-cashew-cream-242648
Hey Nat,
Hope you are fine?!
I wanted to make your ice Cream but no Ginger or Turmeric cube juice so can I do without?
And in my food processor?
Thanks!
Henri 😉
You can make it without, but you will still need some sort of frozen cube to get the right texture so I’d recommend freezing some coconut milk into cubes instead!
I really like to make the dairy free churn ice cream My Dr has directed me to not use any coconut . Could I substitute?
Thank you
Cashew cream would be the next best, you need a high fat content, so I don’t recommend like an almond milk or an oat milk. Here is a simple cashew cream recipe: https://minimalistbaker.com/how-to-make-cashew-cream/#wprm-recipe-container-88555