Baby Ice Cream (2-Ingredients)

Hands holding bowl of mango frozen yogurt.

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Learn how to combine 2 nutritious ingredients into the yummiest Baby Ice Cream. It is refreshing, fast, and naturally sweet, too! (Feel free to cut this recipe in half or make the full recipe and enjoy a bowl yourself!)

Prep Time10

Cook Time0

Total Time10

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 65kcal

Author: Amy Palanjian

Equipment

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.

Nutrition