For a delicious and healthy treat, indulge yourself with this 2-Ingredient Mango Nice Cream. It’s grain-free, sugar-free, vegan, paleo/GAPS-friendly, and completely guilt-free!
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It’s getting to be that time of year where all I ever think about is ice cream. And being on the GAPS diet means that ice cream is pretty much completely off the menu.
Or so I thought…
Let me introduce you to my family’s newest favorite treat: this gorgeous, easy, healthy, completely GAPS-friendly (stage 6 and beyond that is) 2-ingredient Mango Nice Cream.
The end of ice cream?
Ever since going gluten-free after the birth of my son, ice cream was a struggle. By the time I took out everything I was intolerant to – gluten (so nothing cookie or brownie), corn (so nothing with corn syrup), and eggs (so nothing real) – I was left with the three basic options: chocolate, vanilla, and mint.
Not that I don’t love those three flavors, they happen to be amazing ones, they just got a little old after… years. And then I realized I couldn’t have sugar. Of any kind. Except honey. There went my three allowances!
A better choice.
So I decided to go into business making my own ice cream. Not really, though I suppose I could call feeding my family a business. 😉 I began whipping up yummy treats like my Honey Kiwi Soft Serve and my Mint Ice Cream with Fudge Swirl. And the natives rejoiced.
If you’re looking to enjoy a sweet treat this summer without sacrificing your health, please let me introduce you to this delicious nice cream. With only 2 ingredients, it’s an quick and easy treat. All you need are a couple mangoes and some coconut oil. Of course, you could always add in some vanilla, or a little honey if you want it sweeter, but it seriously doesn’t need any help being delicious.
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
2-Ingredient Mango Nice Cream
Free of grain, gluten, eggs, dairy, and sugar.
- 2 mangoes, room-temp
- 1/4 c. softened coconut oil
Peel the mangoes and slice the flesh into chunks.
Place mangoes and coconut oil in blender (I use this one) and puree until smooth.
Pour into ice cream maker (I use this one) and process for about 20 minutes, or until nice and fluffy.
Scoop into freezer-safe container and freeze for about 2 hours.
Makes about a quart, depending on the size of your mangoes.
Pin this Mango Nice Cream for later!
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