This no churn mango ice cream is made of homemade mango puree, sweetened condensed milk, and vanilla extract folded into fresh whipped cream and chilled in the freezer. It's so creamy and delicious and you don't even need an ice cream maker.
Servings : 8servings
Prep Time 15 minutesmins
Cook Time 10 minutesmins
Chill Time 8 hourshrs
Total Time 8 hourshrs30 minutesmins
Ingredients
3cupscubed mangos
2cupscold heavy whipping cream
14ounce cansweetened condensed milk
½teaspoonpure vanilla extract
Instructions
Make the mango puree. Blend the mangoes in a blender until smooth. Then transfer them to a saucepan and cook over medium-low heat until reduced by half, about 10 minutes, stirring occasionally. Transfer the mixture to a large bowl and place it in the refrigerator to cool.
Make the ice cream. Beat the heavy whipping cream on high speed until stiff peeks form. In a separate bowl, whisk together the cooled mango puree, the sweetened condensed milk, and the vanilla extract. Gently fold the mango mixture into the whipped heavy cream until combined.
Chill. Transfer the mixture to a freezer-safe container, smooth it out with a rubber spatula, cover it with a film of plastic wrap, and seal the container. Freeze for 8 hours.
Whip (optional). You can allow the ice cream to chill for 8 hours OR, for extra fluffy ice cream, transfer it to the bowl of a stand mixer after 4 hours in the freezer. Beat on medium-high speed for 1 to 2 minutes or until lightened in color and fluffy. Return the ice cream to the container, smooth it out with a rubber spatula, cover it in a film of plastic wrap, seal the container, and chill in the freezer for 4 more hours.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.