As the seasons change, so does our palate. While winter calls for a warming crumble, the warmer weather is the perfect opportunity to indulge in a frozen dessert, especially ice cream. But making sure the freezer is stocked with ice cream can be an expensive task to keep up with, and for many, ice cream is often packed with ingredients that might not agree with us. Whether it’s milk or cream, most ice cream recipes use some form of dairy in order to achieve that silky and chewy consistency.

If it’s not dairy that’s the issue, you might find that the added sugar found in ice cream doesn’t leave you feeling great. While there are plenty of options for healthier alternatives on the market that don’t use dairy or added sugars, ice cream can easily be made at home, even if you don’t have a fancy machine to churn it. In fact, this recipe for mango and lime ice cream is a “tropical treat” and incredibly refreshing on a warm afternoon. Using only four ingredients, it’s easy to prepare and keep in the freezer to indulge in.

The recipe was shared by Ali, who runs the account @stelleandcobakes on Instagram, where she posts gluten and dairy-free dessert recipes. While an ice cream churner can help ensure ice cream comes out smooth, it’s not called for in this recipe, which Ali says is “always a family favourite”.

Instead, letting mangoes sit after taking them out of the freezer and using a good blender will help you achieve that same smoothness. Making sure mangoes are fully ripe before popping them into the freezer will also ensure “maximum sweetness and flavour”.

Using coconut milk also adds a “creamy richness” and a sweet kick to the recipe, meaning you don’t need to rely on traditional dairy products, especially if you’re intolerant or allergic to these.

How to make no-churn mango and lime ice cream

Ingredients

• One cup full fat coconut milk

• Two and a half cups frozen mangoes

• Juice and zest of one lime

• ¼ cup maple syrup

Method

Combine the mangoes, coconut milk, lime juice and zest and maple syrup in a blender. Blend the ingredients together until smooth and creamy, scraping up any extra bits until it’s well combined. Taste the mixture and adjust if necessary by adding more maple syrup or lime juice depending on your preference.

Pour the ice cream mixture into a shallow tin, or a freezer-safe container. Cover with a lid or cling film to prevent ice crystals from forming. Place into the freezer and after 30 minutes, stir through with a fork or wisp to break up any ice crystals.

Repeat this process every 30 minutes for the next two or three hours until the ice cream is firm and creamy, effectively mimicking an ice cream churner. Once the ice cream is smooth and creamy, scoop it out into bowls or cones and garnish with some extra lime zest for a final kick.