Coconut Mango Ice Cream

This coconut mango ice cream is a vegan dream come true! The base is made with velvety coconut milk instead of dairy, making every spoonful light yet creamy. Swirled with sweet mango jam, one bite of this Thai-style coconut mango ice cream transports me right to the beaches of Thailand.

Does it require an ice cream maker?

You don’t need an ice cream maker for this coconut mango ice cream. However, without one, you’ll require more freezing time. First, cook coconut milk with sugar and corn starch. Freeze for 4 hours then blend until smooth (1-2 minutes). Next, swirl in mango jam and freeze for another 6 hours. The extra freezing plus blending helps achieve creaminess. Corn starch aids thickness. This two-step freezing and one blending lets you make luscious ice cream without special tools, just patience. See the video below.

If you happen to have an ice cream machine, you are in luck as the process and timing gets easier. Simply cook the ice cream as mention above. Then churn it as directed on your machine. Swirl in the mango jam and freeze for 6 hours and you’ll have a perfect coconut mango ice cream. See the picture below and video in the recipe card.

Does it taste coconutty or more mango flavored?

This ice cream tastes more coconutty than mango. It’s a Thai classic – coconut ice cream with mango jam swirled in. You can create other flavors using the coconut milk base. Lychee, peanut butter, taro, ube, and strawberries also pair well. Experiment by swirling in or blending different mix-ins. The possibilities are wide open for crafting new coconut milk ice cream recipes. Thai people also serve this ice cream with sweet coconut sticky rice. It is the same sticky rice in the sticky rice mango.

How long does a homemade coconut ice cream stay good in the freezer?

This homemade ice cream stays creamy in the freezer for about one week. Store it in an airtight container like an ice cream tub or lidded bread pan. The lid preserves texture and locks in freshness. Square baking pans also work well. Any freezable vessel is fine as long as it seals out freezer burn. Enjoy scoops of tropical bliss for up to 10 days.

What sweetener is used?

Traditionally, white cane sugar sweetens this ice cream and mango jam. For a healthier homemade version, use monk fruit sweetener or pure maple syrup instead. Monk fruit has zero calories, carbs, and no blood sugar impact. Read more about monk fruit sweetener from healthline. Maple syrup lends a creamier hue but still delicious flavor. The sweetener decision is yours. Tailor it to your dietary needs or preferences – both monk fruit and maple make excellent alternatives. Experiment to find your perfect sweet spot without compromising texture or taste.

If you are hoping to use mangoes for some savory dishes, try mango pineapple tomato salad and mango pineapple pico de gallo.

Coconut Mango Ice Cream

Mary Thatcher

This coconut mango ice cream is a vegan dream come true! The base is made with velvety coconut milk instead of dairy, making every spoonful light yet creamy. Swirled with sweet mango jam, one bite of this Thai-style coconut mango ice cream transports me right to the beaches of Thailand.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Freezing 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Course Dessert

Cuisine asian, thai

Servings 4

Equipment

• 1 ice cream maker or a blender

Ingredients

  

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For the base or coconut ice cream

• 1,000 mL coconut milk I used the ArroyD brand.
• ¾ cup sugar
• ¼ tsp salt
• 1 TBSP corn starch
• 1 tsp vanilla

For the mango syrup or mango jam

• 1 cup mango pulp
• ¼ cup sugar

Instructions

 

Make the mango syrup or mango jam

• Combine sugar and mango pulp. Cook the mixture using medium heat until thicken. This should take anywhere between 4-7 minutes. If you want the syrup texture go for 4 minutes. If you want the jam texture, plan for 6-7 minutes. Let it cool down and it will get even more thicken. Store the syrup or jam in airtight container and refrigerate up to a month.

Method 1: Making the coconut ice cream using the ice cream machine.

• Combine coconut milk, sugar, salt, cornstarch, and vanilla together. Stir until sugar is dissolved.
• Use medium heat to cook your ice-cream. Stir consistently for about 15 minutes. Notice that the coconut sauce is getting thicker at the back of the spoon.
• Completely cool your mixture in an ice-bath or on the counter.
• Once the mixture is completely cool, follow your ice-cream maker instructions and churn it. Use the “Ice-cream” setting. This should take about 20-25 minutes.
• Drop the mango jam at the bottoms of your ice-cream container, layer it with the coconut ice-cream. Make a swirl if you’d like. Freeze it for at least 4-6 hours or overnight and enjoy!

Method 2: Making the coconut ice cream using a blender (no ice cream machine method)

• Combine coconut milk, sugar, salt, cornstarch, and vanilla together. Stir until sugar is dissolved.
• Use medium heat to cook your ice-cream. Stir consistently for about 15 minutes. Notice that the coconut sauce is getting thicker at the back of the spoon.
• Completely cool your mixture in an ice-bath or on the counter.
• Pour the ice-cream mixture into a square or rectangle contain with the lid. Close it tightly and freeze for 4-6 hours. It doesn’t have to be fully frozen at this stage. (If you have enough ice cube tray for the mixture, pour the mixture in the ice cube trays and freeze.)
• Use a knife to cut your ice-cream. At this stage, the texture of your ice-cream is still icy.
• Blend the cubes of your ice-cream until smooth in the blender.
• Layer your mango jam with ice-cream in your ice-cream container. I prefer using the jam texture if I use this method so that I can easily separate the mango and coconut parts.
• Freeze the ice-cream another 6 hours or overnight and enjoy!

Keyword coconut ice cream, coconut mango ice cream, vegan ice cream

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