No-Churn Coconut Mango Ice Cream
A tropical, creamy ice cream made without an ice cream maker, featuring ripe mango and coconut milk for a luscious frozen treat. This caribbean-inspired desserts ready in about 15 minutes pairs full-fat canned coconut milk, sweetened condensed milk, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 large (about 1 1/2 cups puree) ripe mango
- 1 1/2 cups full-fat canned coconut milk
- 1 cup sweetened condensed milk
- 1 cup heavy cream
- 1 tbsp fresh lime juice
- 1 tsp vanilla extract
Instructions
- Step 1: Peel and chop 1 large ripe mango, then puree it in a blender until smooth, measuring about 1 1/2 cups of mango puree.
- Step 2: In a large mixing bowl, whisk together 1 1/2 cups full-fat canned coconut milk, 1 cup sweetened condensed milk, 1 tbsp fresh lime juice, and 1 tsp vanilla extract until uniformly combined.
- Step 3: In a separate chilled bowl, whip 1 cup heavy cream with an electric mixer on medium-high speed until stiff peaks form, approximately 3-4 minutes.
- Step 4: Gently fold the mango puree into the coconut milk mixture until blended.
- Step 5: Carefully fold the whipped cream into the mango and coconut mixture until light and airy.
- Step 6: Pour the mixture into a loaf pan lined with parchment paper and smooth the top.
- Step 7: Cover with plastic wrap and freeze for at least 6 hours or overnight until firm.
- Step 8: Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly for easier scooping.
Frequently asked questions
How long does No-Churn Coconut Mango Ice Cream take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover No-Churn Coconut Mango Ice Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep full-fat canned coconut milk from drying out.
Can I substitute ingredients in No-Churn Coconut Mango Ice Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Churn Coconut Mango Ice Cream for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Churn Coconut Mango Ice Cream?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
