Mango Ice Cream Whip is my favorite version of Disney’s Pineapple Whip, and it’s the best thing to quench your thirst on a hot day!
It’s starting to get hot in the south so when it’s hot outside and I’ve been working in the yard there is nothing better than something frosty and cold to cool off with. As much as I would love a big chocolate milkshake It’s not what my waistline needs. Most ice cream whip recipes are made with sugar and whipped cream, but I wanted to cut down on the sugar and calories a bit. This mango whip is made with almond milk instead so it’s Paleo and Clean Eating friendly. If you’re not on a special diet lets just say it’s a little more friendly for your waist but trust me you won’t miss a thing with this mango ice cream recipe. It’s so creamy and sweet, your kids will love it too. I love mango because it’s sweet but it’s also tart, and so refreshing. I sometimes eat one for breakfast or as a quick snack in the afternoon. To add a little more sweetness to it instead of sugar, I used a ripe banana.
You can make this mango ice cream whip with fresh fruit but if your favorite fruit is not in season then just grab it from the frozen fruit section wherever you shop. I do recommend a high power blender like a Ninja or Blendtec for this recipe, so you don’t burn out your motor. If you don’t own one of those not to worry, let the frozen fruit sit out for about 15 minutes to soften slightly before blending.
- 2 cups frozen mango or fruit of your choice
- 1 cup plain almond milk
- 1 ripe bananna
- Place all ingredients in your blender and blend on high.
- If your blender starts to slow down or stops, open the top and with a spatula loosen the bottom and scrape down the sides.
- Blend again until all the mango is pureed and everything is smooth.
If you find your blender is not powerful enough and it keeps stopping add a little more almond milk until it blends smoothly.
You may use fresh fruit for this ice cream whip but cut it up into smaller pieces and freeze for at least 2 hours first.