Delicious Vegan Ice Cream: Chocolate Ice Cream and Mango Ice Cream | Allergy-Friendly and Guilt-Free Recipes

Welcome to GrubAllergy! Today, we’re excited to share a delectable vegan ice cream recipe that’s perfect for those with food allergies and dietary restrictions. Indulge in two delightful flavours: chocolate ice cream and mango ice cream. Let's dive in!

This Vegan Ice Cream Recipe is free from :

• Wheat
• Peanuts
• tree nuts
• dairy
• casein
• soy
• egg
• sesame
• fish
• shellfish

Vegan Ice Cream Ingredients - 

• Ice Cream Base:
• Rolled Oats - ½ cup
• Melon Seeds - 2 TBSP
• Dates (deseeded) - 4
• Oat Milk - 2 and ½ cups
• Vanilla Essence - 1 Tsp

For Chocolate Ice Cream:

• Chocolate Powder - 1 TBSP
• Vegan Chocolate Chips - 1 TBSP
• Coffee Powder - 1 Tsp
• Water - 1 TBSP

For Mango Ice Cream:

Mango Puree - ½ cup (or puree from 1 mango)

Method

Ice Cream Base:

• In a bowl, combine rolled oats, melon seeds, dates, and oat milk. Mix well, cover, and let soak for 2-3 hours.
• After soaking, transfer the mixture to a blender or grinder, add vanilla essence, and blend until smooth.

Dividing the Base:

Divide the smooth oat mixture into two equal parts for making Chocolate and Mango ice creams.

Chocolate Ice Cream:

• Add chocolate powder to one part of the oat mixture and mix well to avoid lumps.
• Heat the mixture over medium to low flame, stirring continuously until it thickens and develops a glossy appearance.
• Stir in the vegan chocolate chips. Dissolve the coffee powder in water and add to the mixture, mixing thoroughly to form a smooth paste.
• Let the mixture cool completely, then transfer it to a container. Cover the surface with plastic wrap, ensuring it touches the mixture to prevent ice crystals from forming. Cover with a lid and freeze for 3-4 hours.
• Optional: Remove from the freezer, pulse in a blender 3-4 times to break any ice crystals, add more chocolate chips if desired, cover with plastic wrap again, and freeze for another 7-8 hours.

Mango Ice Cream:

• Heat the remaining oat mixture over medium to low flame, stirring until it thickens and gets a glossy finish.
• Cool the mixture completely, then add the mango puree and mix well.
• Transfer to a container, cover the surface with plastic wrap to prevent ice crystals, cover with a lid, and freeze for 3-4 hours.
• Optional: Remove from the freezer, pulse in a blender 3-4 times to break any ice crystals, add mango pieces if desired, cover with plastic wrap again, and freeze for another 7-8 hours.

Enjoy Your Vegan Ice Cream!

Whether you prefer rich chocolate ice cream or refreshing mango ice cream, this vegan ice cream is sure to satisfy your sweet tooth while keeping your allergies at bay. This dairy-free ice cream and non-dairy ice cream are not only delicious but also healthy and safe for those with food allergies.

Indulge in the best vegan ice cream that’s also gluten-free and dairy-free. Perfect for a hot summer day or a cozy movie night, this plant-based ice cream can be easily made at home. If you’re a fan of homemade mango ice cream or homemade dairy-free ice cream, this recipe is for you!

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