Jessica in the Kitchen · by Jessica Hylton★ 5.0 (11)
Mango Ice Cream
NUTRITION · PER SERVING75M COOK
CAL 8%·PRO 4%
CARBS 16G41% OF CAL
2G FIBER0G ADDED0G INTRINSIC0G OTHER14G TOTAL SUGAR
FAT 11G61% OF CAL
9G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A three-ingredient vegan mango ice cream made with coconut milk. Creamy and tropical without an ice cream maker.
dessertamerican⚙️ food processordairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 14 oz. can coconut milk (you only need the ¾ cup coconut cream - see instructions below)
- 4 cups frozen mango chunks
- 1 tablespoon vanilla extract
At a glance
PER SERVING · TIME 75M
CAL 8%·PRO 4%
CARBS 16G41% OF CAL
2G FIBER0G ADDED0G INTRINSIC0G OTHER14G TOTAL SUGAR
FAT 11G61% OF CAL
9G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 1mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 258mg
- Calcium
- 14mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.