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This banana mango ice cream is so quick to make and a healthy treat! It comes together quickly in the blender for a creamy sweet treat!

It’s amazing how much sweetness natural fruits can add to a recipe. This “nice” cream is perfect for the summertime but can be enjoyed all year round! 

What You’ll Need

Here is what you’ll need to make this banana mango ice cream:

• Bananas: Use a very ripe bananas for the best natural sweetness.
• Mango: Use a very ripe mango for the best natural sweetness.
• Coconut Milk: Small amount to help the frozen ingredients blend together easily.

Step By Step Instructions

1. Blend the frozen banana and mango pieces until smooth, adding in a very small amount of milk as needed. Scrape down the sides to help with the blending process.
2. Pour into a loaf pan or container and freeze for at least 1 hour to harden.
3. Scoop out and serve!

Ingredient Substitutions

• Mango – You may replace the mango with any other fruit! Just make sure that they are frozen beforehand to obtain that smooth, soft-serve texture.
• Coconut Milk – The coconut milk may be replaced with any type of milk such as cow’s milk or almond milk.

Storage Instructions

Store the banana mango ice cream in the freezer and let it thaw for 15-20 minutes on the counter when ready to serve for easy scooping. This ice cream is best when served within 1 week.

Recipe Notes

• Use ripe bananas with brown spots for the most sweetness.
• Slice bananas into coins and freeze them in a single layer to prevent them from sticking together.
• Add the milk in 1 tablespoon at a time as needed to help the ingredients blend together but be careful not to add too much milk. Adding too much milk will result in a runny mixture.
• I love using this nutribullet blender to blend the frozen ingredients into a smooth creamy texture!

You may also like:

• Mango Oat Bites
• Mango Bliss Balls
• Yogurt Melts