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!
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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
- 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.
- Pour into a loaf pan or container and freeze for at least 1 hour to harden.
- 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!
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Mango Banana Nice Cream
This mango banana “nice cream” is so quick to make and a healthy treat! It is vegan and can be accommodated to be dairy-free!
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Servings: 2 servings
Ingredients
- 2 ripe bananas, sliced and frozen
- 1 cup frozen mango chunks about 1 full mango
- 2-3 tbsp coconut milk
Instructions
- 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.
- Pour into a loaf pan or container and freeze for at least 1 hour to harden.
- Scoop out and serve!
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!
Nutrition
Nutrition Facts
Mango Banana Nice Cream
Amount per Serving
Calories
163.67
% Daily Value*
Fat
1.2
g
2
%
Saturated Fat
0.49
g
3
%
Polyunsaturated Fat
0.18
g
Monounsaturated Fat
0.28
g
Cholesterol
1.5
mg
1
%
Sodium
8.46
mg
0
%
Potassium
580.84
mg
17
%
Carbohydrates
40.03
g
13
%
Fiber
4.39
g
18
%
Sugar
26.46
g
29
%
Protein
2.44
g
5
%
Vitamin A
992.47
IU
20
%
Vitamin C
40.3
mg
49
%
Calcium
31.92
mg
3
%
Iron
0.44
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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