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Turmeric Mango Ice Cream (Dairy-free, Paleo, AIP)

  • Author: Michelle
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 servings 1x


  • 4 cups frozen mango
  • 3/4 cup coconut cream
  • 1 cup full-fat coconut milk
  • 2 tsp turmeric
  • 1/2 tsp black pepper (optional, omit for AIP)


  1. Using a high-speed blender, blend all of the ingredients on med/low speed until combined.
  2. Once combined and not chunky, add to a glass Tupperware or parchment lined loaf pan and place in the freezer for at least 1-2 hours (see notes for freezing longer).
  3. Use an ice-cream scoop to add to a bowl, or serve in a compliant ice cream cone (see above) and enjoy!


TIP: This ice-cream freezes solid if you keep in the freezer for multiple days. I shot these photos about an hour after making it and freezing it, so the consistency will vary by how long you’ve had it in the freezer! 🙂 I like leave it out on the counter for 10-20 minutes or so to melt a bit to make it easier to scoop/eat!

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 5
  • Cook Time: 60
  • Category: Dessert
  • Method: Freezer
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 201
  • Fat: 8.5g
  • Carbohydrates: 17.5g
  • Fiber: 1.8g
  • Protein: 2g

Keywords: Ice cream