Vegan Mango Ice Cream with Cream Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan mango ice cream made with mango, vegan cream cheese, and cashew milk with a hint of vanilla. The texture is rich and cheesecake-like, making it a refreshing summer dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup ripe mango
- 6 oz vegan cream cheese (I use kite hill almond plain)
- 1 cup cashew milk (or use soy milk or almond milk or full fat coconut milk)
- 3 to 4 tbsp sugar (depends on ripeness of the mango)
- 1/2 tsp vanilla extract
- a good pinch of salt
- 1 tsp arrowroot starch or cornstarch
- 1 tbsp refined coconut oil (optional)
- 1 tbsp brown sugar
- 1 tbsp almond flour
- a pinch of salt
- dash of cinnamon or cardamon
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 203mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 57mg
- Calcium
- 12mg
- Iron
- 0.41mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 203MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.