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Pineapple Mango Orange Ice Cream (raw, vegan, gluten-free)

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This ice cream is nice and light.  Perfect for the up and coming heat of the day!  My main goal was just to make pineapple ice cream but last-minute decided to add in some left over mango that was in the fridge and a few lonely oranges that have been rolling around on my counter.

The flavors are wonderful together but honestly m husband seems to enjoy the fruits blended in rather than left in small chunks.  It’s all in your preference.  This ice cream base would be fun to add in cherries and coconut as well.  Make it a tropical blend!


  • 2 3/4 cups Brazil  or almond milk
  • 2 cups of fresh, young Thai coconut meat
  • 1/3 cup raw agave nectar or maply syrup
  • 1 Tbsp raw yacon syrup
  • 1 Tbsp raw honey or raw coconut nectar
  • 1 Tbsp vanilla extract
  • 2 Tbsp raw coconut oil
  • 1/4 tsp Himalayan pink salt
  • 4 cup fresh, diced pineapple
  • 3/4 cup mango, diced real small
  • 2 oranges, flesh only and diced (1 cup)
  • 2 Tbsp psyllium (optional)


  1. In a high-speed blender, combine the milk, coconut, sweeteners, vanilla, coconut oil, salt, mango, oranges and psyllium. Blend until nice and creamy.
    • Due to the volume and the creamy texture that we are going after, it is important to use a high-powered blender.  It could be too taxing on a lower-end model.
    • Blend until the filling is creamy smooth.   You shouldn’t detect any grit.  If you do, keep blending.
    • This process can take 2-4 minutes, depending on the strength of the blender.  Keep your hand cupped around the base of the blender carafe to feel for warmth.  If the batter is getting too warm.  Stop the machine and let it cool.  Then proceed once cooled.
  2. Place the blender carafe in the fridge or  freezer for 1 hour.
    • If chilled in the fridge it can stay in there for up to 8 hours.  But don’t leave in the freezer more than an hour or it will freeze solid.
  3. Once chilled pour the batter into the ice cream maker and follow the manufacturer’s instructions.
  4. It is best to take the ice cream out of the freezer for about 10 minutes ahead of time so it can have a chance to soften.
  5. Eat within 1 month.

Freezing Suggestions for Ice Cream:

  1. Use ice cream machine.  Follow manufactures directions.
  2. Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted.
  3. Pour ice cream into a freezer safe container and stir occasionally as it freezes.
  4. Freeze the ice cream in individual sized portions.  I use either 4 oz mason jars or single serving ice cream containers.
  5. Store the ice cream in the very back of the freezer, as far away from the door as possible. Every time you open your freezer door you let in warm air. Keeping ice cream way in the back and storing it beneath other frozen-sold items will help protect it from those steamy incursions.
  6. Ice cream is full of fat, and even when frozen, fat has a way of soaking up flavors from the air around it—including those in your freezer. To keep your ice cream from taking on the odors, use a container with a tight-fitting lid. For extra security, place a layer of plastic wrap between your ice cream and the lid.
  7. To soften in the refrigerator, transfer ice cream from the freezer to the refrigerator 20-30 minutes before using. Or let it stand at room temperature for 10-15 minutes.
  8. For more tips on making raw ice cream, click (here).

2 thoughts on “Pineapple Mango Orange Ice Cream (raw, vegan, gluten-free)

  1. Bob says:

    Mmmmm yummy smooth and very sorbet like.

  2. Dani says:

    Hi Amie Sue, I absolutely love your site, your such an inspiration! I am always looking for new recipes to try on your site, I recently bought some Meyer Lemons and was wondering if you could come up with a Meyer Lemon Raw Vegan Ice Cream, for some reason I am absolutely craving it! Would love it if you could come up with one. Thank you and I hope your well :-)

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