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Carrot mango ice cream

Carrot Mango Ice Cream — no ice cream maker, no steaming, just frozen magic.
This combo? A total game-changer.
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Prep Time 15 minutes
Servings 4

Ingredients
  

Ingredients

  • 2 cups frozen mango chunks
  • 1/4 or 1/3 C Maple syrup (to taste)
  • 1 cup Baby carrots
  • 2/3 cup full-fat coconut milk, from a can
  • 1 tsp vanilla extract
  • Pinch of cinnamon, optional, but magical

Instructions
 

  • . Add frozen mango, baby carrots, coconut milk, maple syrup, vanilla, and cinnamon to a high-speed blender or food processor.
  • Blend until creamy and smooth, scraping down the sides as needed.
  • Serve immediately for soft-serve texture or freeze for 1–2 hours for a scoopable consistency.
  • Top with toasted coconut, chopped pistachios, or a drizzle of maple syrup if desired.
Author: Ali Jenkins
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