Mango Coconut Breakfast Ice Cream (3-Ingredient)
This Mango Coconut Breakfast Ice Cream is a creamy, dreamy treat that’s as easy as it is delicious. Prep it in just 10 minutes, then let the freezer work its magic for 4 hours.
Ingredients
- 1 to 2 mangos (16 oz/450 g), peeled and diced (about 1 heaping cup)
- 2 medium bananas (10 oz/284 g), peeled and diced (about 2 heaping cups)
- ½ to 1 cup coconut milk (4 to 8 fl oz/120 to 240 ml)
Instructions
- Place the bananas and mangos on a parchment-lined baking sheet and freeze for about 4 hours, until solid.
- Transfer the frozen fruit to a blender and pour in ½ cup (4 fl oz/120 ml) of coconut milk.
- Blend for 1 minute, then scrape down the sides and blend for another minute or two. If the fruit is still very chunky, you can either add a bit more coconut milk and keep blending or wait about 5 minutes to allow the fruit to soften a touch, then continue blending until smooth.
- Scoop and serve immediately or store in the freezer for up to 4 weeks. Allow to soften for at least 20 minutes before scooping.
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