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Dreamy Vegan Mango Ice Cream with Banana Cashew swirl

Dreamy Vegan Mango Ice Cream with Banana Cashew Swirl

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Prep Time 20 minutes
Freezing Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine Western
Servings 6

Equipment

  • High-speed blender or food processor For blending the mango base and the banana-cashew swirl. If you're working with frozen mangoes, a high-powered blender like a Vitamix or Nutribullet is ideal.
  • Loaf pan or freezer-safe container To freeze the ice cream mixture.
  • Rubber spatula For swirling the banana-cashew cream into the mango base and smoothing out the top.
  • Spoon or Ice Cream Scoop For serving.

Ingredients
  

For the Mango Ice Cream Base

  • 3 cups frozen ripe mango chunks about 3 large mangoes
  • 1 cup full-fat coconut milk for a creamier texture, use canned
  • 1 tablespoon maple syrup or agave nectar optional, depending on sweetness of mangoes
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

For the Banana-Cashew Swirl

  • 1 ripe banana
  • ½ cup raw cashews soaked in hot water for 15 minutes, then drained
  • 2 tablespoons coconut cream the thick part from the top of a chilled can of coconut milk
  • 1 tablespoon maple syrup
  • ¼ teaspoon cinnamon
  • Pinch of salt

Optional Toppings

  • Toasted coconut flakes
  • Chopped cashews
  • Fresh mango cubes
  • Lime zest

Instructions
 

Step 1: Soak the Cashews

  1. Start by soaking the raw cashews in hot water for 15–20 minutes. This helps soften them, making the banana-cashew swirl extra creamy.

Step 2: Make the Mango Ice Cream Base

  1. In your blender or food processor, combine the frozen mango chunks, full-fat coconut milk, maple syrup (if using), vanilla extract, and a pinch of sea salt. Blend until silky smooth. The consistency should resemble soft serve.

Tip: If the mixture is too thick to blend, add a splash more coconut milk, but avoid over-thinning—it should stay thick and creamy.

    Step 3: Prepare the Banana-Cashew Swirl

    1. Drain the soaked cashews and add them to the blender with the ripe banana, coconut cream, maple syrup, cinnamon, and salt. Blend until completely smooth. This mixture should be thick, like a pudding.

    Step 4: Layer and Swirl

    1. Pour half of the mango ice cream base into your loaf pan or freezer-safe container. Spoon in dollops of the banana-cashew swirl and use a butter knife or skewer to create gentle swirls. Add the remaining mango base and repeat the swirling with the rest of the banana-cashew mixture.
    2. Don’t overmix—you want those beautiful ribbons of banana and cashew running through the mango.

    Step 5: Freeze

    1. Cover the container and freeze for at least 4 hours or until firm. For a scoopable texture, let the ice cream sit at room temperature for 5–10 minutes before serving.

    Step 6: Serve and Enjoy

    1. Scoop into bowls or cones, sprinkle with your favorite toppings like toasted coconut or chopped cashews, and enjoy your tropical masterpiece.