Quick Mix Mango Macadamia Ice Cream

This is a unique recipe because of the fact that you don't have to make a custard base, you simply mix all the ingredients together, chill and then churn. Oh, and it's vegan! I must mention that the mouth-feel is much icier than a regular smooth and creamy ice cream, but it still has a delicious flavour and is great for those with a dairy intolerance or following a vegan diet. Enjoy!

prep time
cooking time
Recipe by Christie Connelly


200ml soy condensed milk*

300ml Vitasoy Soy Milky Lite**

200ml coconut cream

450g-500g mango (whole weight), peeled, deseeded and flesh chopped

4 tablespoons macadamia butter spread***

60ml maple syrup

*If you are not following a special diet then substitute regular condensed milk.

**You can also use Vitasoy Original if you prefer.

***If you cannot find macadamia butter substitute chopped macadamia nuts.


  1. Place all ingredients into a blender and process until smooth.
  2. Transfer to a container and cover the surface of the custard with plastic wrap to prevent a skin forming and chill in the fridge for at least 2 hours or until completely cold.
  3. Pour the cold mix into the bowl of an ice cream maker, set to desired setting and churn. Once mixture is frozen transfer to a freezer-safe container and freeze for up to one week.

Notes: I used the Breville Smart Scoop ice cream maker to create this recipe. I pre-cooled the machine for 15 minutes before churning and set it to the first setting in the ice cream section.