Vegan Mango Sticky Rice Ice Cream

If you love Thai desserts, this one’s going to blow your mind. ✨ My No-Churn Vegan Mango Sticky Rice Ice Cream is everything you want in a summer treat—creamy, tropical, sweet, and satisfying, with just the right amount of chewy texture from sticky rice. And the best part? You don’t need an ice cream maker.

Made with just a handful of ingredients—Nature’s Charm coconut whipping cream, sweetened condensed coconut milk, fresh mango, and store-bought sticky rice—this recipe is as simple as it is indulgent. It’s the kind of dessert that feels gourmet, but you can whip it up in just 10 minutes of prep time.

Why You’ll Love This Recipe

✨ No ice cream maker required. Just whip, fold, freeze, and enjoy.
✨ Dairy-free & vegan. 100% plant-based and luscious.
✨ Minimal ingredients. Pantry staples + fresh mango = magic.
✨ Inspired by Thai flavors. A playful twist on classic mango sticky rice.
✨ Perfect for summer. Refreshing, creamy, and tropical.

Ingredients

• 1 can Nature’s Charm coconut whipping cream, chilled overnight

• 1 can Nature’s Charm sweetened condensed coconut milk

• 1 ½ cups diced mango

• 2 tbsp maple syrup or agave

• 1 cup store-bought sticky rice

Instructions

1. Microwave the rice according to package instructions, then fluff with a fork and let cool slightly.

2. In a blender or food processor, pulse the mango and maple syrup until mostly smooth.

3. In a medium bowl, whip the coconut whipping cream for 3 minutes until fluffy. Mix in ¾ can of condensed coconut milk.

4. Transfer to a dish with a lid. Fold in the mango puree and sticky rice. Cover with a lid and freeze for 6 hours, then serve!

Tips for the Creamiest No-Churn Ice Cream

• Chill your coconut whipping cream overnight for the fluffiest texture.

• Use very ripe mango for maximum sweetness and flavor.

• Want it extra indulgent? Drizzle with coconut cream or top with toasted sesame seeds before serving.

• Let the ice cream sit at room temperature for 5 minutes before scooping for the perfect consistency.

This No-Churn Vegan Mango Sticky Rice Ice Cream is proof that you don’t need fancy equipment—or dairy—to make a dreamy, refreshing dessert. It’s rich, creamy, tropical, and totally unforgettable.

Pin the photo below to save this recipe for later!

For more easy vegan dessert recipes, try my Vegan No-Bake Red Velvet Cheesecake or my Vegan Strawberry Tiramisu.

No-Churn Vegan Mango Sticky Rice Ice Cream

 

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Prep time

10 mins

Total time

10 mins

 

Author: Carrots and Flowers

Recipe type: Dessert

Cuisine: Vegan, Thai-Inspired

Serves: 8 servings

Ingredients

• 1 can Nature's Charm coconut whipping cream, chilled overnight
• 1 can Nature's Charm sweetened condensed coconut milk
• 1½ cups diced mango
• 2 tbsp maple syrup or agave
• 1 cup store-bought sticky rice

Instructions

1. Microwave the rice according to package instructions, then fluff with a fork and let cool slightly. In a blender or food processor, pulse the mango and maple syrup until mostly smooth.
2. In a medium bowl, whip coconut whipping cream for 3 minutes until fluffy. Mix in ¾ can condensed coconut milk.
3. Transfer to a dish with a lid. Fold in the mango puree and sticky rice. Cover with a lid and freeze for six hours, then serve!

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