If you’re craving something sweet but don’t want all the added sugar, try Dairy-Free Mango Pineapple Ice Cream! This plant-based ice cream is made entirely from whole foods meaning no added sugar, gluten, or dairy. Plus, it’s rich in antioxidants, vitamins, and minerals. Other fruity desserts you’ll love are Gluten-Free Cherry Cobbler, Berries & Cream Smoothie, DIY Nature’s Gatorade, and Soft Baked Oatmeal Raisin Cookies.
Why I Love This Recipe
- Easy Dessert: This is a fool-proof dessert recipe. You just throw everything into a food processor and blend!
- Weight Loss Friendly: When I was working as a holistic health coach, I would recommend this recipe to my clients all the time as a healthy dessert option if you’re trying to lose weight.
- Low Sugar: This dessert has no added sugar making it a much better alternative than most ice creams. It’s also dairy-free, gluten-free, and plant-based.
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Notes on Ingredients
- Mango: Use frozen mango chunks. If you are a mango lover, make Mango Mama Salad or Easy Tofu Bowls with Mango Salsa next!
- Pineapple: Use frozen pineapple chunks. You can also swap for another fruit like strawberries or peaches.
- Coconut Water: I used C2O Pineapple Flavored Coconut Water.
- Turmeric: You can’t taste the turmeric but it adds a beautiful color and anti-inflammatory benefits.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.
How do you make Dairy-Free Mango Pineapple Ice Cream?
- Add all ingredients into a food processor or high speed blender and blend until completely smooth.
- Eat it right away, or for a hard-packed ice cream, pour it into a loaf pan, smooth the top over, and freeze for 30 minutes to 1 hour.
- Scoop and serve!
- Step 1: First, add all of the ingredients to a food processor and blend until smooth.
- Step 2: Then, freeze for 30 minutes to an hour before scooping and serving!
Commonly Asked Questions
This ice cream will last 1-2 weeks in a covered and sealed container in the freezer.
I am so excited to have teamed up with C2O for this post. I used the Pineapple C2O Coconut Water, but any kind of coconut water will do. C2O makes AMAZING coconut water from green young Thai coconuts, and they explain that young Thai coconuts are: “from an especially fragrant & tasty variety that is unique to the inland soils of Thailand, our coconuts are a freshwater type that yields a more delightful taste than the salty flavor of more common coastal coconut”. Use their store locator to find out where you can get their coconut water near you!
I like shredded coconut, chopped nuts, hemp seeds, agave or honey, berries, or any other cut-up fruit.
Sure! Frozen strawberries, peaches, or bananas would be great in this as well! Just be sure to use frozen fruits.
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“I made it today for the first time and it will not be the last. So good!!!”
– Sara
Extra Helpful Tips
- If you aren’t serving the ice cream immediately after making it, let it thaw on the counter for 30 minutes to allow it to soften before scooping.
- Store leftovers in a covered loaf pan for 1-2 weeks in the freezer.
- Feel free to swap any of the fruit for another frozen fruit.
If you tried this Dairy-Free Mango Pineapple Ice Cream or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Dairy-Free Mango Pineapple Ice Cream
Equipment
- 1 loaf pan
Ingredients
- 2 cups pineapple frozen
- 2 cups mango frozen
- 1 teaspoon turmeric powder
- ½ cup coconut water I use C2O brand
- ¼ cup coconut milk canned full-fat
Instructions
- Add all ingredients into a food processor or high-speed blender and blend until completely smooth, scraping down the sides as necessary.
- For more of a hard-packed ice cream, pour into a loaf pan, smooth, then put in the freezer. If you prefer a soft-serve consistency, you can eat it right away.
- Let the ice cream sit in the freezer for about 30 minutes to 1 hour then scoop and serve!
Notes
- If you aren’t serving the ice cream immediately after making it, let it thaw on the counter for 30 minutes to allow it to soften before scooping.
- Store leftovers in a covered loaf pan for 1-2 weeks in the freezer.
- Feel free to swap any of the fruit for another frozen fruit.
Nutrition
This post was sponsored by C2O Coconut Water.
Allison says
Soo good!! 🙂
Raksha Mhatre says
I will be giving it a try…such a good treat to look forward.
Arica says
Yum! Mango pineapple is my favorite!! This recipe will definitely be my go-to whenever I am craving ice cream!!
Sara says
I made it today for the first time and it will not be the last. So good!!! Thank you
Cori says
Love it!
Kelly says
Oh yum!! I’m going to go all of the ingredients and make this asap!!! 😋