Vegan Mango Ice Cream

Ingredients

• 
  

• 14 oz coconut milk, cashew milk or hemp milk

• 1/2 teaspoon vanilla extract

• 3-4 cups ripe mango chunks

• 1/4 cup maple syrup

• ½ cup unsweetened shredded coconut

Instructions

• Combine milk, vanilla, mango and maple syrup in blender or food processor.

• Blend until smooth.

• Pour mixture into container with lid.

• Place in freezer and freeze for 3 hours.

• Let thaw on counter for 15-20 minutes to soften.

• Top with shredded coconut, serve, & enjoy!