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5 from 2 votes
Ice cream made with coconut milk, mangos, and bananas is served in a glass serving cup, topped with fresh mangoes.
Mango Coconut Breakfast Ice Cream (3-Ingredient)
Prep Time
10 mins
Freeze Time
4 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.

Course: Breakfast
Cuisine: American
Servings: 1 pint
Author: Gemma Stafford
  • 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
  1. Place the bananas and mangos on a parchment-lined baking sheet and freeze for about 4 hours, until solid.

  2. Transfer the frozen fruit to a blender and pour in ½ cup (4 fl oz/120 ml) of coconut milk.

  3. 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.

  4. Scoop and serve immediately or store in the freezer for up to 4 weeks. Allow to soften for at least 20 minutes before scooping.