Breakfast Mango Coconut Breakfast Ice Cream (3-Ingredient) 5 from 3 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe My Mango Coconut Breakfast Ice Cream recipe is made with just 3 ingredients, no ice cream machine, and is dairy-free and vegan-friendly. By Gemma Stafford | August 26, 2022 | 10 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! WHAT YOU GET: A creamy tropical Mango Coconut Ice Cream For Breakfast! My 3-Ingredient Mango Coconut Breakfast Ice Cream recipe is the perfect treat to have first thing in the morning! If you’re looking to ditch typical breakfast foods, look no further than my Mango Coconut Ice Cream For Breakfast recipe! Unlike the ice cream you usually eat for dessert, this mango and coconut milk ice cream recipe is light yet filling, with delicious tropical flavors of mangoes, bananas, and coconut. One of the best parts about my Mango Coconut Breakfast Ice Cream recipe is that you don’t need an ice cream machine! All you need to whip this ice cream up is a blender, 3 ingredients, and 10 minutes — it’s that simple! If you pre-cut all of your fruits and freeze them the night before, you can easily enjoy this healthy dairy-free ice cream first thing in the morning. There are so many more flavor combinations you can create, so let your imagination run wild with different ice cream flavors and toppings!! What is “Breakfast Ice Cream?” My Mango Coconut Breakfast Ice Cream, or “Nice Cream,” is a fruit-based frozen dessert. The base of the ice cream is made with frozen bananas that have been blended. The bananas are what create that smooth and creamy texture we usually see in ice cream, but without the milk! Though the base of this homemade Nice Cream contains 2 heaping cups of bananas, the overall flavor should be more mango-based. Additionally, while coconut milk may have a slight taste of coconut, this kind of milk has more of a subtle creamy nut flavor. Which Fruits Should I Use in Breakfast Ice Cream? For the dairy-free ice cream base, I highly suggest using extra ripe bananas. Ripe bananas are key to a successful coconut mango ice cream recipe because we can achieve a soft-serve-like texture. Mangoes are the star of the show in this ice cream, so it’s very important that you use extra ripe mangoes as well. How can you tell if a mango is ripe? It’s easy. Gently squeeze your mango, and see if it gives in slightly. This indicates that the flesh of your mango is soft and ready to be diced. Based on where you live and your access to fresh fruit, it may be difficult to find ripe mangoes. If this is the case, I recommend adding a tablespoon of honey or agave to add more sweetness. Taste as you go, and adjust the sweetness to your liking. You can also use store-bought frozen mangos in this recipe — they’re always packed at peak freshness and there’s no need to defrost them. Tools You Need To Make Mango Coconut Breakfast Ice Cream: Measuring cups and spoons Baking tray Blender or food processor Is Nice Cream Dairy-Free? All of my Nice Creams are dairy-free, vegetarian, and gluten-free ice cream recipes. Everyone can enjoy this healthier, vegan alternative frozen treat! Feel free to also take a look at my ‘Dairy-Free Coconut Homemade Ice Cream (2-Ingredient, No Machine)‘ article for more dairy-free, no-machine ice cream recipes. How To Store Mango Coconut Breakfast Ice Cream Serve your mango ice cream made with coconut milk immediately, or freeze it in an airtight container for up to 4 weeks. If you want to eat this ice cream after resting in the freezer for a while, let it sit on the counter for at least 20 minutes before scooping. Since this recipe does not contain any cream, sugar, or aeration from an ice cream maker, you may find it harder to scoop it out of the container. Gemma’s Pro Chef Tips For Making The Best Mango Coconut Breakfast Ice Cream: Use mangoes and bananas that are fully ripe and sweet for the best flavor. A squeeze of fresh lime juice tastes wonderful on ripe mangoes and would be an excellent addition to this dessert. If your mangoes aren’t very sweet, add a tablespoon or two of honey or agave to the fruit before blending it. This ice cream will freeze very hard because of the lack of cream and aeration. Be sure to factor in softening time if you don’t intend to serve this immediately. Try pouring leftovers into popsicle molds — you can then serve these without needing time to soften! You can make my Homemade Ice Cream Cones with this ice cream! Check Out More Healthy Breakfast Treats: Banana & Strawberry Nice Cream Recipe Healthy Chocolate Ice Cream For Breakfast Healthy Breakfast Crisp (Gluten Free!) Try These Recipes! Mushroom and Thyme Leaf Tart RecipeComplete Breakfast Tart RecipeHomemade Krispy Kreme Donuts RecipeHomemade Eggo Waffles Recipe Mango Coconut Breakfast Ice Cream (3-Ingredient) 5 from 3 votes Print Recipe Add to Favorites Loading… My Mango Coconut Breakfast Ice Cream recipe is made with just 3 ingredients, no ice cream machine, and is dairy-free and vegan-friendly. Author: Gemma Stafford Servings: 1 pint Breakfast Dairy Free Gluten Free Egg-Free Vegan Fruit Limited Ingredients Baking Pans Blender Food Processor Prep Time 10 minutes minsFreeze Time 4 hours hrs My Mango Coconut Breakfast Ice Cream recipe is made with just 3 ingredients, no ice cream machine, and is dairy-free and vegan-friendly. Author: Gemma Stafford Servings: 1 pint 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 (4 to 8 fl oz/120 to 240 ml) coconut milk 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.