Tropical mango + floral honey + creamy coconut + superfood turmeric = the best of no churn, dairy-free ice cream! With absolutely no dairy to speak of (yet a dreamy velvety texture), this gorgeous frozen treat is even Paleo approved!
Have you tried making your own no-churn dairy-free ice cream?
It’s surprisingly easy and healthy, too!
I’ve been on a serious turmeric kick lately. And well, for good reason.
Turmeric is not only a flavorful spice but a powerful and potent antioxidant that reduces inflammation, improves brain function, overall cellular function… and much more.
It was only natural that I would use it in sweet dishes as well as savory! Since we’re in the middle of summer, I wanted a sweet, refreshing recipe.
The first thing that came to mind was ice cream… but not just any ice cream. Dairy-free ice cream!
While turmeric ice cream doesn’t sound particularly appealing, the addition of mango makes this frozen treat bright, flavorful, and healthy, too!
So let’s get right into it and talk about this mango ice cream.
Table Of Contents
Why add turmeric to mango ice cream?
There are many benefits of turmeric as it’s one of the healthiest spices on the planet, whether in its root form or ground. For this ice cream, not only does it serve as an antioxidant, its beautiful color enhances the natural golden shade of mango.
I haven’t tried this recipe with fresh turmeric as ground turmeric easily incorporates into the rest of the ingredients.
When it comes to turmeric, a little goes a long way. You can certainly play around with the amount.
I stick to 3/4 teaspoon but if you want the extra added antioxidant benefits, feel free to experiment with a full teaspoon or more. Just be mindful that turmeric has a distinct taste. The more you add, the more it will alter the taste of the mango ice cream.
What’s the reason for adding tapioca flour to this ice cream?
Strange, right? Tapioca?
We’re not using any other binders in this recipe (such as eggs), and while the coconut cream in the full-fat coconut milk adds plenty of creaminess, there is something decadent that happens when you add tapioca to this mixture. It binds all the ingredients, beautifully creating a velvety texture.
And don’t worry, you won’t taste actual tapioca flour as we’re only using 1 tablespoon.
How is this dairy-free mango ice cream sweetened?
This ice cream is refined sugar-free and simply sweetened with the mango itself plus 2 to 3 tablespoons of raw honey. If you like your ice cream very sweet, you’re welcome to go to 3 to 4 tablespoons of honey.
Honey adds a floral taste to the ice cream which I love! If you don’t have honey, you can use maple syrup, although the taste will be different.
Fresh Vs. Frozen Mango
You’re welcome to use fresh mango… as long as you freeze it first! You want all the ingredients in this ice cream to be as cold as possible.
So, if you’re not a fan of store-bought frozen mango, feel free to cut your own and ensure you have roughly a pound of it once frozen. About 3 to 4 mangoes, depending on the size.
Mango Turmeric Ice Cream Ingredients
To make this recipe, you will need…
- coconut milk (learn about the best and healthiest coconut milk options here!)
- mango (either frozen from the store, or fresh that you have cut up into chunks and frozen yourself)
- tapioca flour
- ground turmeric (you can experiment with fresh if you’d like, although I’ve not tried it)
- ground cardamom
- raw honey (or regular honey — feel free to experiment with different types — or even maple syrup)
- vanilla extract (learn how to make your own here!)
How To Make This Dairy-Free Ice Cream Recipe
First, completely chill the coconut milk (for at least 4 hours) and loaf pan — even the food processor bowl and blade if you can. Keep frozen mango in the freezer until the moment you are ready to use it.
A food processor is best for this recipe but if you have a high-speed blender like a Vitamix, that will work just fine.
Add all ingredients to a food processor and puree until smooth.
Transfer the mixture to a loaf pan. Smooth out the surface. Cover with plastic wrap or reusable wax wrap so that the wrap clings to the ice cream mixture itself. Place an additional cover to ensure no air gets inside the pan.
Freeze for 6 to 8 hours.
Before serving, let the ice cream come to room temperature for about 20 minutes until slightly soft and easy to scoop. I don’t recommend eating it frozen solid as you won’t be able to taste all the flavors. I hope you enjoy this ice cream as much as I did!
Dairy-Free Mango Turmeric Ice Cream
Tropical mango + floral honey + creamy coconut + superfood turmeric = the best of no churn, dairy-free ice cream! With absolutely no dairy to speak of (yet a dreamy velvety texture), this gorgeous frozen treat is even Paleo approved!
Ingredients
- 1 can full fat coconut milk chilled
- 1 pound mango frozen, cubed
- 1 tablespoon tapioca flour
- 3/4 teaspoon ground turmeric
- 1/4 teaspoon ground cardamom
- 2 to 3 tablespoons raw honey
- 2 teaspoons vanilla extract
Instructions
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Completely chill coconut milk and loaf pan -- even the food processor bowl and blade if you can.
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Add all ingredients to a food processor and puree until smooth.
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Transfer the mixture to loaf pan. Smooth out the surface. Cover with plastic wrap or reusable wax wrap so that the wrap clings to the ice cream mixture itself. Place an additional cover to ensure no air gets inside the pan.
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Freeze for 6 to 8 hours.
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Before serving, let the ice cream come to room temperature for about 20 minutes until slightly soft and easy to scoop. Enjoy!
Recipe Notes
Tips & Tricks For Making CREAMY Dairy-Free Ice Cream
Freeze and refrigerate everything! Or, nearly everything.
Mango should be kept frozen until the moment you are ready to use it. Coconut milk should be refrigerated for at least 4 hours.
As far as equipment and supplies go, keep the loaf pan in the freezer until ready to pour in the mixture. Keep the blade for the food processor and, if possible, the container as well in the freezer.
Why all the freezing and chilling? If the ingredients aren't as cold as possible already, the longer they will take to freeze -- producing more condensation, which in turns creates ice crystals. No one wants grainy ice crystals in their ice cream!
A little is inevitable, but don't worry, they will be barely noticeable.
Food Processor Vs. High-Speed Blender
A food processor is best for this recipe but if you have a high-speed blender like a Vitamix, that will work just fine.
Want More Delicious Frozen Dairy Free Desserts?
- Dairy-Free Almond Joy Coconut Ice Cream (Paleo)
- Dairy-Free No-Churn Blackberry Ice Cream (Paleo, GAPS)
- Real Food Gingerbread Chunk Ice Cream (w/Dairy-Free Option!)
- Dark Chocolate Crunch Ice Cream (Can Be Dairy-Free!)
- Dairy Free Fudge Pops
- 40+ Dairy-Free Popsicles to Beat the Summer Heat
- Probiotic Mint Chocolate Chip Popsicles
- Probiotic Watermelon Strawberry Fruit Sorbet
- Dairy-Free Chocolate Mint Ice Cream With Essential Oils
- 40 Deliciously Dairy-Free Ice Cream Recipe
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I’ve been making this recipe for a few years, but discovered I could use my cupcake pan to freeze it in and then cover the pan with Plastic wrap. It freezes fast and I can use a table knife to pop them out, put 4 in a Ziplock sandwich bag, freeze with the rest of the bags in a gallon bag. Then When I want to have dessert no cutting or ?
I also did not have to chill all the pans before using my old food processor, it worked fine, even in this hot AZ weather.
It only takes less than 5 minutes to defrost one little bowl, since I’m the only one who eats it. Thanks for the recipe…