No Churn Mango Pineapple Ice Cream (Refined sugar free + dairy free option)

No ice cream maker? No problem! This 5-ingredient, No Churn Mango Pineapple Ice Cream whips up in the blender. So creamy and sweet, you’d never know it was refined sugar free! (with dairy free option)

Course Dessert

Cuisine American

Keyword ce cream, dairy free, mango pineapple ice cream, no churn ice cream

Prep Time 15

Freeze 3

Total Time 15

Servings

Author Dena Norton

Ingredients

2 large very ripe mangos peeled and chopped
1 cup pineapple chunks, I used canned in their own juice, but fresh would work too
1/2 cup heavy cream, raw if you can get it - sub coconut cream for dairy free
1/4 tsp pure vanilla extract
1/2 Tbsp pure maple syrup

Instructions

Easy Method (with vanilla swirl)

Puree mango and pineapple in a blender and set aside.
Whip cream with an electric mixer. When mixture has thickened, drizzle in vanilla and maple syrup while mixer is running. Continue to soft peak stage.
Gently fold fruit puree into the whipped cream mixture to make swirls, then transfer to a freezer friendly container.
Freeze for a few hours or overnight.

Easier Method (blended)

Place all ingredients in a high powered blender and puree.
Transfer to a freezer friendly container and freeze for a few hours or overnight.
Makes approx 1 quart

Notes

For a fluffier texture, you can stir this mixture a few times during the first couple hours of freezing or run it through an ice cream maker before freezing it. I just love the simplicity of mixing, freezing, and eating!