Banana Mango Ice Cream

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.

PROCESS

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!

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.

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.

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