Learn how to combine 2 nutritious ingredients into the yummiest Baby Ice Cream. It is refreshing, fast, and naturally sweet, too!
We started enjoying Baby Popsicles when my kids were around 7 months old as a refreshing baby snack that also doubled as teething relief. And this Baby Ice Cream came soon after—because I had been making it for myself and realized I could share.
This Baby Ice Cream is a simple blend of frozen mango and Greek yogurt, which makes it naturally sweet, nutritious, and easy to make.
You can offer this to baby on a preloaded spoon, let them feed themselves, and play around with the fruit flavor as you like, too.
(You may also like my Pear Pops, Fruit Ice Pops, and my popular Strawberry Popsicles.
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to make Baby Ice Cream.
- Frozen mango: Look for diced frozen mango in the freezer aisle of your supermarket. It is naturally very sweet and so convenient to buy frozen since there’s no peeling or chopping required.
- Greek yogurt: I like to make this with plain whole-milk Greek yogurt since it’s very creamy and free from added sugars. (To make this nondairy, simply use a creamy nondairy yogurt.)
Step-by-Step Instructions
Below is an overview of how to make Baby Ice Cream so you know what to expect. Scroll down to the end of the post for the full recipe, including the amounts and timing.
Step 1. Let the mango sit at room temperature for a few minutes. Add the mango and yogurt to a food processor.
Step 2. Blend until smooth. Stop and scrap down the sides as needed. Serve immediately.
Frequently Asked Questions
Since ice cream is usually high in added sugars, it can be a good option to choose a fruit-based option like this recipe for the early years.
Frozen mango and frozen banana will make the creamiest baby ice cream, but you can do half of one of those and half of another fruit such as frozen strawberries, blueberries, or cherries.
Sure! You can add sweetener (like maple syrup) if needed or use vanilla yogurt, though mango is often sweet enough on its own.
How to Store
This is best served right after making, but you can also freeze it in individual containers for future use. Let it sit at room temperature for 20-30 minutes if serving from the freezer.
Best Tips for Success
- Freeze leftovers into Mango Popsicles for another easy snack option.
- Use a nondairy Greek style yogurt to make a dairy-free baby ice cream as needed.
- Serve with a baby spoon or try serving in a reusable pouch.
More Frozen Treats
I’d love to hear your feedback on this recipe, so please comment below to share!
Baby Ice Cream (2-Ingredients)
Ingredients
- 4 cups diced frozen mango
- 1 cup plain Greek yogurt
Instructions
- Let the mango sit at room temperature for 5-10 minutes before starting.
- Add the mango and yogurt to a food processor.
- Blend until very smooth, stopping to scrape down the sides of the bowl as needed. It may take a minute or so. (If the mixture is hard to blend, let it sit at room temperature for a few minutes or you can add ¼-½ cup water or apple juice, starting with a little liquid at a time. It usually just takes a bit to get going in the food processor, so I would try letting it sit at room temperature or continuing to grind before you add any liquid.)
- Serve immediately or freeze in a freezer-safe container for up to 3 months until ready to serve. (If serving from frozen, let sit at room temperature for 20-30 minutes to soften.)
Notes
- This is best served right after making, but you can also freeze it in individual containers for future use. Let it sit at room temperature for 20-30 minutes if serving from the freezer.
- Use frozen diced mango and let it sit at room temperature for about 5-10 minutes before you start.
- Use full-fat coconut milk yogurt as a dairy-free option.
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