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

Scale

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)***

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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