AIP Friendly Mango Coconut Ice Cream
Creamy, tropical, and genuinely satisfying, this frozen treat proves you don't need dairy, refined sugar, or any of the usual ice cream shortcuts to land something truly indulgent. Full-fat coconut milk gives it that rich, luscious base, while fresh mango brings natural sweetness and a bright, sun-warmed flavor that pairs beautifully with a squeeze of lime. Vanilla powder — not extract — keeps every ingredient squarely within autoimmune protocol guidelines, which is one of those small details that makes a real difference when you're being careful. The scrape-and-stir freezing method is a little hands-on, but it's what builds that smooth, scoopable texture without an ice cream machine or any specialty equipment. A final blender pass before the last freeze takes the creaminess up another notch if you want something closer to a classic soft-serve consistency. It makes six servings, so it's just as good for a quiet weeknight dessert as it is for sharing with people who have no dietary restrictions at all — they won't miss a thing.
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Learn more →Ingredients
6 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- 2 cups fresh or frozen mango chunks
- 3 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 2 tbsp fresh lime juice
- ¼ tsp vanilla powder
- 1 pinch salt
Instructions
- 1
Combine the coconut milk, mango chunks, honey, lime juice, vanilla powder, and salt in a blender. Blend on high until completely smooth, about 60 seconds.
- 2
Taste the mixture and adjust honey or lime juice as needed, then blend briefly to incorporate any additions.
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