Prep time: 10 minutes Freeze time: 2 hours (as original) Servings: 4–6 scoops
Ingredients
- 1 heaping cup frozen banana slices (about 1 large banana, pre-sliced and frozen)
- 1 heaping cup frozen mango chunks (fresh ripe mango, cubed and frozen)
- ¼ cup lactose-free milk, coconut cream, or oat cream (use the thicker the better)
- ½ tsp vanilla essence (or vanilla extract)
- Optional: 1–2 tbsp maple syrup or honey if your mango isn’t super sweet
Instructions
- Make sure your banana slices and mango chunks are fully frozen (freeze them the night before or at least 3–4 hours for best results).
- Add the frozen banana, frozen mango, lactose-free milk/cream, and vanilla to a food processor or high-powered blender.
- Blend for 2–3 minutes, stopping to scrape down the sides as needed, until completely smooth and creamy (it will look just like soft-serve). Taste and add a touch of sweetener if needed.
- Spoon straight into bowls for instant soft-serve, OR spread into a small baking dish/freezer-safe container and freeze for exactly 2 hours (as the original card says) for scoopable ice cream.
- After 2 hours, scoop into bowls or cones and enjoy immediately!
Extra ideas
- Top with fresh mango cubes, toasted coconut, or a drizzle of passionfruit
- Swirl in a spoon of mango jam before the final freeze
100 % lactose-free, 4 ingredients, no ice-cream maker, and ready just like Mom said — pure mango heaven in 2 hours flat
