This Vegan Strawberry Mango Ice Cream is a creamy, fruity, naturally sweetened, no-churn ice cream made without any cream, dairy, or eggs. It’s creamy, dreamy, vegan, gluten-free, and completely guilt-free.
Sweetened with maple syrup, every scoop of this ice cream is filled with the fresh flavors of juicy mangoes and sweet strawberries, which makes it a delicious frozen treat you will want to enjoy all summer long.
Slow heat extracts spice oils gradually. It intensifies aroma in vegetarian stews.
Don’t want to miss such incredible time-saving tips from My Ginger Garlic Kitchen, set us as a preferred source in Google Search by clicking the button below.
Table of contents
There is something so refreshing about homemade ice cream recipes made with real fruit, especially during the warmer months. Isn’t it?
Whether you are looking for an easy summer dessert, a refreshing plant-based ice cream, or a no ice cream maker ice cream recipe, this recipe is one you will come back to again and again.
About Vegan Strawberry Mango Ice Cream
s This Vegan Strawberry Mango Ice Cream is an easy no-churn vegan ice cream recipe that is rich, creamy, and bursting with fresh fruit and berry flavors. Made with wholesome ingredients like full-fat coconut milk, soaked cashews, ripe mangoes, fresh strawberries, maple syrup, and vanilla, this homemade vegan ice cream is naturally dairy-free, egg-free, and refined sugar-free.
Fresh, ripe mangoes add natural sweetness and a tropical flavor to this Vegan Strawberry Mango Ice Cream, while juicy strawberries bring a bright, slightly tangy contrast that balances every bite. Instead of blending the two fruits together, the creamy mango and strawberry mixtures are layered side by side, creating beautiful ribbons of color that make every scoop as eye-catching as it is delicious. This simple layering technique gives this dairy-free strawberry mango ice cream a stunning presentation without adding any extra work.
Even though this healthy ice cream recipe is made without heavy cream, condensed milk, or an ice cream maker, it turns out incredibly rich, smooth, and scoopable. Soaked raw cashews and full-fat canned coconut milk create a luxuriously creamy base that freezes beautifully while staying soft enough to scoop, making every bite taste just as indulgent as traditional ice cream.
One of my favorite things about this no-churn vegan ice cream is how simple it is to make. There is no cooking, no fancy equipment, and no complicated techniques. Simply blend each fruit mixture until silky smooth, layer them into a freezer-safe container, and freeze until firm. With just a blender and a freezer, anyone can make this homemade dairy-free ice cream at home.
Whether you are serving it on a hot summer afternoon, making it for a family gathering, or bringing it to a barbecue or birthday party, this vegan frozen dessert is sure to impress. Every scoop is creamy, fruity, naturally sweetened, and filled with the irresistible flavors of sweet mangoes and juicy strawberries.
So, are you ready to make it at home?
Why You’ll Love This Recipe
This Vegan Strawberry Mango Ice Cream
✔️ is made with simple ingredients
✔️ is a no-churn recipe
✔️ is rich & creamy
✔️ is smooth without any dairy
✔️ does not require an ice cream maker
✔️ is naturally sweetened with maple syrup
✔️ is loaded with fresh fruit
✔️ has beautiful layers
✔️ is a perfect summer dessert
✔️ is great for kids & adults
✔️ is dairy-free, egg-free & vegan
✔️ freezes well for up to 2 months
✔️ is easily customizable
✔️ is as good as traditional ice cream
Ingredients
For the Mango Layer
- Mangoes: For this recipe, use sweet, fully ripe mangoes for the best flavor. The riper the mangoes, the sweeter and more fragrant your ice cream will be. You just need to roughly chop the mangoes before blending. I used fresh mangoes here, but frozen mangoes can also be used in this recipe.
- Full-Fat Coconut Milk: Use full-fat coconut milk for this vegan ice cream recipe, as the high fat content gives this dairy-free ice cream its rich, creamy texture without heavy cream, while also helping reduce ice crystals. You can use canned full-fat coconut milk or homemade coconut milk. Both work well in this recipe.
- Raw Cashews: Soaked raw cashews are blended into a silky cream that replaces heavy cream in this vegan ice cream recipe. They add richness without overpowering the fruit flavors.
- Vanilla Extract: A dash of pure vanilla extract enhances both the mango and strawberry flavors while adding warmth and depth.
- Maple Syrup: I used maple syrup to naturally sweeten this homemade vegan ice cream while keeping it smooth and scoopable after freezing. The amount of sweetener depends on how sweet your fruit is, so you can adjust it to your taste.
For the Strawberry Layer
- Fresh Strawberries: For the best flavor, choose ripe, bright red strawberries with a sweet aroma. Fresh strawberries give this homemade vegan ice cream the best flavor and vibrant natural color. However, you can also use frozen strawberries in this recipe.
- Full-Fat Coconut Milk: The same rich full-fat coconut milk is used to make a luscious strawberry ice cream base that pairs beautifully with fresh strawberries.
- Raw Cashews: Soaked cashews make the strawberry layer thick, creamy, and perfectly smooth without using dairy or heavy cream.
- Vanilla Extract: For a subtle dessert flavor, add a little vanilla extract to make the strawberries taste even sweeter. *Maple Syrup: Adjust the sweetness depending on your berries. If your strawberries are naturally sweet, you may only need a small amount. You can also use other sweeteners like honey or agave nectar.
How to Make Vegan Strawberry Mango Ice Cream
Making this Vegan Strawberry Mango Ice Cream is very simple and straightforward.
- Prepare the fruits by scooping and roughly chopping the mangoes. Also, hull the strawberries by removing the green tops.
- To blend the strawberry layer, add the strawberries, full-fat coconut milk, soaked cashews, vanilla extract, and maple syrup to a high-speed blender. Blend until completely smooth, creamy, and silky. Then transfer the mixture to a bowl, cover, and refrigerate for about 30 minutes.
- Now, to blend the mango layer, add the chopped mangoes, full-fat coconut milk, soaked cashews, vanilla extract, and maple syrup to the blender, and blend until completely smooth and creamy, with no visible bits of cashews remaining. After that, transfer the mixture to another bowl, cover, and chill for 30 minutes for better layering.
- Layer the Ice Cream: Once both mixtures have chilled, take them out of the refrigerator.
- Using two ice cream scoops or large spoons, alternately scoop the mango mixture and strawberry mixture into a freezer-safe container. Continue layering until you have used all of the ice cream mixture. This method creates beautiful dual-colored layers instead of blending the two flavors together.
- Gently tap the container on the countertop once or twice to remove any large air pockets.* Cover the container tightly with a lid or plastic wrap and freeze for 6–8 hours, or until the ice cream is completely firm. For a soft-serve texture, freeze it for only 4 hours.
- Scoop & Serve: Before serving, let the Vegan Strawberry Mango Ice Cream sit at room temperature for 5–10 minutes. This resting time allows it to soften slightly, making it much easier to scoop while maintaining its creamy texture.
- Enjoy it in bowls, cones, or alongside your favorite summer desserts or strawberry brownies.
Variations
Add Chocolate
Love chocolate in strawberry desserts or frozen treats like strawberry yogurt bark? Then fold in chopped white chocolate, dark chocolate, or dairy-free chocolate chips into the mixture before freezing for little bursts of chocolate in every bite.
Extra Tropical
To make it extra tropical, add a handful of canned pineapple or passion fruit to the mango layer for even more tropical flavor.
Berry Mix
For a more berry-licious flavor, use a mix of strawberries, raspberries, and blueberries to make a mixed berry version of this vegan frozen dessert.
Citrus Flavor
For a citrus touch, add a teaspoon of finely grated lime or lemon zest to brighten both fruit flavors.
Nutty Crunch
Nuts taste great in ice cream recipes. So, for added crunch, feel free to add chopped pistachios, toasted almonds, or roasted cashews to the layers before freezing.
Naturally Sweetened Version
If your fruit is extra sweet, reduce the amount of maple syrup, omit it completely, or replace it with 1–2 soft Medjool dates for each layer.
More Coconut
For a coconut lover’s ice cream version, sprinkle toasted unsweetened coconut flakes between the layers. They add extra texture and coconut flavor.
Serving Suggestions
This creamy homemade vegan ice cream is delicious on its own. You can scoop it into waffle cones, but it is also wonderful when served in different ways.
You can top it with fresh strawberries, mango cubes, or both. For a nuttier garnish, top it with chopped pistachios or toasted coconut flakes. Or garnish it with fresh mint leaves for a more refreshing flavor.
For a more indulgent version, you can drizzle the ice cream scoops with melted dairy-free dark chocolate.
You can pair it with vegan brownies or chocolate cake. For an ice cream bar at your get-together, you can also pair it with other ice cream flavors like coconut blueberry ice cream and coconut coffee ice cream. When serving at parties, serve it in chilled dessert glasses for an elegant presentation.
You can also add a scoop to smoothie bowls or enjoy it alongside fresh fruit platters for a refreshing summer dessert.
Storage Suggestions
You can store this dairy-free strawberry mango ice cream in an airtight freezer-safe container. For the best flavor and texture, enjoy it within 2–3 weeks.
To help prevent ice crystals, you can freeze each mixture separately and then layer them together in the final container before freezing.
If the ice cream becomes very firm after long storage, simply let it sit at room temperature for 5–10 minutes before scooping. Avoid repeatedly thawing and refreezing the ice cream, as this can affect both its appearance and texture.
Tips & Tricks to Make the Best Strawberry Mango Ice Cream
- Mangoes: Use fully ripe, sweet mangoes for the creamiest texture and the best natural sweetness. Do not use underripe mangoes, as they can make the ice cream slightly tart and less flavorful.
- Strawberries: Choose ripe, deep red strawberries. If they are slightly tart, simply add a little more sweetener to balance the flavor.
- Coconut Milk: Always use canned full-fat coconut milk. Light coconut milk or refrigerated coconut beverage will not create the same rich and creamy consistency.
- Cashews: Soak the cashews for 4–6 hours, or until they are completely soft, so they blend into a perfectly smooth cream without any graininess. If you are short on time, soak them in hot water for 30–60 minutes.
- Blending: Blend each mixture until it is completely silky smooth. A well-blended mixture gives the finished ice cream its luxurious texture.
- Consistency: Both fruit mixtures should have a creamy, soft-serve-like consistency before freezing. If one mixture is thinner, blend in a little more soaked cashews until both mixtures have a similar consistency.
- Layering: Scoop the mixtures into the container instead of pouring them for beautiful dual-colored layers throughout the ice cream. This method helps maintain the distinct mango and strawberry layers.
- Freezing: Freeze the ice cream until completely firm, then let it soften slightly before scooping for the creamiest texture. For a soft-serve texture, freeze it for just 4 hours.
- Sweetener: Since fruit sweetness can vary, taste each fruit mixture before freezing and adjust the maple syrup if needed.
- Storage: Keep the container tightly covered to minimize ice crystals and preserve its creamy texture.
FAQs
Can I make this vegan strawberry mango ice cream without an ice cream maker?
Yes. This is a no-churn vegan ice cream recipe, and you only need a blender and a freezer.
Can I use frozen fruit?
Yes, using frozen fruit is absolutely possible in this recipe. You do not need to thaw the fruit. Simply blend it into a thick, creamy mixture.
Can I use coconut cream instead of coconut milk?
Yes, you can use coconut cream to make this coconut milk ice cream even richer and creamier. If using coconut cream, you can thin the mixture slightly with a splash of plant-based milk if needed.
Why is my homemade vegan ice cream icy?
Ice crystals usually form if the mixture contains too much water or not enough fat. Using full-fat coconut milk, soaked cashews, and keeping the mixture thick helps produce a creamy homemade dairy-free ice cream.
Can I make this recipe without cashews?
Yes, you can swap the cashews with blanched almonds, soaked macadamia nuts, or pistachios. Just keep in mind that the texture and flavor may vary slightly.
Can I use another sweetener?
Absolutely. You can use other sweeteners like agave syrup, date syrup, or soft Medjool dates. They all work well in place of maple syrup.
How long does homemade vegan ice cream last?
For the best flavor and texture, enjoy this homemade vegan ice cream within 2–3 weeks when stored in an airtight container in the freezer.
Is this recipe gluten-free?
Yes, this is a gluten-free ice cream recipe, as all of the ingredients used in this plant-based ice cream are naturally gluten-free. Just check the labels on packaged ingredients if you need to avoid gluten completely.
Can I make this recipe ahead of time?
Yes, certainly. Frozen treats are one of the best desserts to make in advance, so this is a great make-ahead dessert for parties, family gatherings, and summer celebrations since it keeps well in the freezer.
Can I add other fruits?
Definitely. You can also add peaches, raspberries, blueberries, pineapple, cherries, or passion fruit. They all pair beautifully in this creamy coconut and fruit ice cream recipe.
Vegan Strawberry Mango Ice Cream (Step-by-step photo instructions)
Prep The Ingredients
- Slice and scoop out the mango flesh. Roughly chop the flesh and keep it aside. Remove the stems from the strawberries and keep them aside.
Make Strawberry Mixture
- Add all the strawberry layer ingredients to the blender and blend until smooth and creamy. If the strawberry mixture is noticeably thinner than the mango mixture, blend in an extra 1–2 tablespoons of soaked cashews until both mixtures have a thick, soft-serve-like consistency. Transfer it to a bowl, cover, and refrigerate for 30 minutes.
Make Mango Mixture
- Add all the mango layer ingredients to a high-speed blender and blend until completely smooth and creamy. Transfer to a bowl, cover, and refrigerate for 30 minutes.
Assemble Strawberry Mango Ice Cream
- Scoop the strawberry mixture and mango mixture alternatively and simultaneously into a freezer-safe container. Keep layering until all of the mixture is used.
- Top with chopped strawberries and chopped mangoes. Gently tap the container on the counter once or twice to remove large air pockets. Avoid over-tapping or stirring so the two colors remain distinct. Cover the container and freeze for 6–8 hours, or until firm.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping and serving. Scoop into a bowl or into a cone and enjoy!
Recipe Card
Vegan Strawberry Mango Ice Cream [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| Category ☶ | Cuisine ♨ | Servings ☺ |
| Desserts | American | 10 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 282 calories | 1 |
INGREDIENTS
For Mango Layer
- 2 cups ripe mango, chopped
- 1 cup full-fat coconut milk
- 3/4 cup raw cashews, soaked for 4–6 hours and drained
- 1 teaspoon vanilla extract
- 2–3 tablespoons maple syrup
For Strawberry Layer**
- 2 cups strawberries, hulled
- 1 cup full-fat coconut milk
- 3/4 cup raw cashews, soaked for 4–6 hours and drained
- 1 teaspoon vanilla extract
- 2–3 tablespoons maple syrup
INSTRUCTIONS:
Prep The Ingredients
- Slice and scoop out the mango flesh. Roughly chop the flesh and keep it aside. Remove the stems from the strawberries and keep them aside.
Make Strawberry Mixture
- Add all the strawberry layer ingredients to the blender and blend until smooth and creamy. If the strawberry mixture is noticeably thinner than the mango mixture, blend in an extra 1–2 tablespoons of soaked cashews until both mixtures have a thick, soft-serve-like consistency. Transfer it to a bowl, cover, and refrigerate for 30 minutes.
Make Mango Mixture
- Add all the mango layer ingredients to a high-speed blender and blend until completely smooth and creamy. Transfer to a bowl, cover, and refrigerate for 30 minutes.
Assemble Strawberry Mango Ice Cream
- Scoop the strawberry mixture and mango mixture alternatively and simultaneously into a freezer-safe container. Keep layering until all of the mixture is used.
- Top with chopped strawberries and chopped mangoes. Gently tap the container on the counter once or twice to remove large air pockets. Avoid over-tapping or stirring so the two colors remain distinct. Cover the container and freeze for 6–8 hours, or until firm.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping and serving. Scoop into a bowl or into a cone and enjoy!
Watch Full Recipe Video:
NOTES:
- Use very ripe, sweet mangoes and strawberries for the best flavor and natural sweetness.
- The mixture should be thick enough to hold its shape when piped, similar to soft-serve ice cream.
- If you want a stronger vanilla flavor, use pure vanilla extract. Almond extract can also be used, but use only **¼ teaspoon** as it is much more potent.
NUTRITION (Per Serving):
Calories: 282kcal | Fat: 20.9g | Carbohydrates: 21.7g | Protein: 5.4g | Fiber: 2.8g | Sugar: 14.9g | Sodium: 11.6mg
If this recipe helped you, then please spread the word by sharing and subscribing to us on YouTube to get more such Recipe Videos.
Your feedback is so helpful for me and other My Ginger Garlic Kitchen readers. So, for Facebook and Instagram, please mention @MyGingerGarlicKitchen or #mygingergarlickitchen. I would love to see your photos. :)
Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/vegan-strawberry-mango-ice-cream/
Questions or comments about this recipe:
Ask on