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Xanthan Gum | Vegan Mango Ice Cream Using Xanthan Gum

A vegan homemade ice-cream prepared with coconut milk, alphonso mango pulp, Xanthan Gum and almond milk without Ice-cream maker.
Course: Dessert
Cuisine: American
Keyword: icecream recipes, vegan mango icecream
Servings: 4
Author: Srividhya G


  • Coconut Milk - 1 can / 13.5 oz can
  • Mango Pulp - 30 oz C or 850 gms
  • Xanthan Gum - 1/2 tsp heaped
  • Almond Milk - 1/2 cup


Equipments Used

  • For the mixing it initially, I used my hand mixer and also for first stir I went with my hand mixer and for rest all I used regular mixer blender.


  • Mix the coconut milk, mango pulp and almond milk and using the hand mixer blend them well.
  • Now add the Xanthan Gum and blend well.

Ice-Cream Churning Process

  • (This method and the time interval worked for me perfectly and I got nice creamy texture. I did only 3 churns. If you have ice-cream machine follow the instruction and churn accordingly)

Setting the ice-cream

  • After adding xanthan gum, cover it with aluminum foil (so as to prevent the freezer burn) and keep it in freezer for 2 hours.

Churn 1

  • After two hours, the ice-cream mix will be semi solid with small air bubbles on top.
  • Now using the hand mixer, blend them well for about 5 minutes and break all those air pockets. There will be still some on top. But it will eventually go away in the next churning.
  • Now cover it aluminum foil and let it sit for 2 more hours.

Churn 2

  • Remove the aluminum foil and using a flat spatula break the ice-cream.
  • Blend them again in a mixer/blender. I divided the mixture into 4 parts and blended each portion individually for about 2 minutes.
  • Transfer the blended ice-cream to a container with lid.
  • Cover it and let it freeze again for up to 8 to 9 hours.

Churn 3

  • We need to follow the same steps as we did in churn 2. Break the ice-cream and work on small portions.
  • Blend them well. By now, there should be no air pockets and as you blend you can the creamy thick ice-cream mixture.
  • Transfer the blended content to a container with lid.
  • Cover and freeze again till they are set.
  • That’s it. Yummy and creamy ice cream is ready.


You can use blender or mixer jar for churn 1 and also for the initial set.
If you feel the texture is not creamy enough, you can opt for 1 more churn or instead of letting it sit for 8 hours, you can churn them twice at the interval of 4 hours.
After the last churn you can add nuts or chocolate chips before freezing them.
Almond milk can be replaced with soy milk.
The mango pulp I used was sweet enough, so I didn’t add any additional sugar. If required sugar can be added.
If using mangoes, opt for ripe sweet mangoes.
Do not use more than 3/4 tsp of xanthan gum for this proportion.