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Easy Vegan Mango Ice Cream



  • Soy Whipping Cream - 2 cups
  • Mango Pudding Powder - 3-4 tbs
  • Yellow Food Colour- a few drops



  • If the cream is frozen, then let it sit in the fridge for 24 hours to bring down the temperature. We need cold cream but not frozen cream.
  • Add it to a chilled bowl and beat it for 3-4 minutes until soft peaks form.
  • Now add the mango pudding powder and food colour and beat until it forms stiff peaks.
  • Transfer to plastic containers and freeze for 6-7 hours.
  • Scoop it out with an ice cream scoop and enjoy.