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Scoops of no-churn mango coconut ice cream in a white bowl with fresh mango slices

Easy No-Churn Mango Coconut Ice Cream

Creamy no-churn mango coconut ice cream made with fresh mango puree, whipped coconut cream, and sweetened condensed milk. No machine needed and ready after freezing.
Print Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Freezing Time 6 hours
Total Time 6 hours 10 minutes
Course: Dessert
Cuisine: American, Tropical
Calories: 260
Ingredients Equipment Method Notes

Ingredients

Ingredients
  • 2 cups fresh mango peeled, diced, and blended into a smooth puree
  • 2 cups full-fat coconut cream refrigerated overnight, thick part only
  • 14 oz sweetened condensed milk one can
  • 1 tbsp lime juice fresh
  • 1 tsp vanilla extract

Equipment

  • Blender
  • Hand mixer
  • Large mixing bowl
  • Loaf pan or freezer-safe container

Method

  1. Refrigerate the can of coconut cream overnight so the thick cream separates from the liquid.
  2. Peel and dice the fresh mangoes, then blend until completely smooth. Set the puree aside.
  3. Open the chilled coconut cream and scoop out only the thick white cream into a large cold bowl, leaving the liquid behind.
  4. Whip the coconut cream with a hand mixer on high speed until soft peaks form, about 2-3 minutes.
  5. Pour in the sweetened condensed milk, lime juice, and vanilla extract and gently fold everything together.
  6. Fold in the mango puree until evenly distributed through the coconut cream base.
  7. Pour the mixture into a chilled loaf pan or freezer-safe container.
  8. Press plastic wrap directly onto the surface, then cover tightly with a lid or foil.
  9. Freeze for at least 6 hours, or overnight, until completely firm.
  10. Let sit at room temperature for 5 minutes before scooping and serving.

Notes

Refrigerate coconut cream overnight and use only the thick white part for whipping. Press plastic wrap onto the surface before freezing to prevent ice crystals.