Two-Ingredient Almond Mango Ice Cream (Vegan)

Scooped Two-Ingredient Almond Mango Ice Cream from top up close

I was driving home from work this week and craving a sweet frozen treat. I knew I wanted something light and quick when the idea to make a five-minute nice cream hit me.

With a half opened carton of almond milk in the fridge and a bag of mango chunks in the freezer, I had all of the ingredients I needed.

I tossed both ingredients into the blender, selected the Frozen Desserts setting, and a few minutes later, my ice cream was ready.

Nice creams are ice-cream-like desserts that can be made using a blender or food processor (no ice cream maker needed). Often, they are healthier than regular ice creams, which is why they’re so nice.

The most basic form is a classic, creamy one-ingredient banana ice cream. You can see how I used it in these Peanut Butter + Banana Ice Cream Sandwiches. This mango ice cream is an alternative, no-banana nice cream recipe, and just one of endless variations of easy ice cream recipes.

I highly recommend experimenting with different ingredients, whether they be mix-ins like Nutella with a banana base or chopped nuts in a mango base. For instance, in the past, I’ve tried a mango coconut milk combination, which was creamy and delightful, as well as a delicious cardamon-cinnamon banana.

Ingredients for Two-Ingredient Almond Mango Ice Cream: frozen mango chunks and almond milk

Ingredients for Two-Ingredient Almond Mango Ice Cream in the Vitamix blender from front

Frozen mango pieces and almond milk in Vitamix blender from top for Two-Ingredient Almond Mango Ice Cream

Two-Ingredient Almond Mango Ice Cream from front in pyrex container

Two-Ingredient Almond Mango Ice Cream from top in pyrex container

Two-Ingredient Almond Mango Ice Cream from front up close in pyrex glass container

Finished vegan Two-Ingredient Almond Mango Ice Cream with ice cream scoop

Scooping finished vegan Two-Ingredient Almond Mango Ice Cream up close

To add a bit of texture to this mango base, I used my other Vitamix container, the dry grains container, to chop up some almonds to top off the ice cream.

I used this same technique to chop pecans when making these Sesame and Pecan Schnecken Swirls with Orange Glaze. If blended for longer, the chopped nuts would soon turn into flour, much like how I make Homemade Oat Flour.

Scooped Two-Ingredient Almond Mango Ice Cream with chopped almonds from top

Two scoops of Two-Ingredient Almond Mango Ice Cream from top

Spoonful of Two-Ingredient Almond Mango Ice Cream from angle

Spoonful of Two-Ingredient Almond Mango Ice Cream from side

This mango nice cream was so delicious I couldn’t help taking a few bites before finishing up the photographs. It was the perfect combination of easy, healthy, and refreshing.

I hope you get a chance to try out this super simple, five-minute frozen dessert. Let me know what you think below and if you experimented with some variations of your own.

Items used in this post:

Two-Ingredient Almond Mango Ice Cream (Vegan)
Cook Time
5 mins
Total Time
5 mins
 
Servings: 6 scoops
Author: Nina
Ingredients
Ice Cream
  • 1 bag frozen mango chunks
  • 1 cup almond milk (unsweetened vanilla)
Topping
  • 1/4 cup chopped almonds (optional)
Instructions
  1. Add mango chunks and almond milk into high-speed blender.

  2. Blend on high until smooth.

  3. (Optional) Top with chopped almonds.

Two-Ingredient Almond Mango Ice Cream (Vegan)

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