No Churn Mango Ice Cream
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: 8 servings
Ingredients
- 3 cups cubed mangos
- 2 cups cold heavy whipping cream
- 14 ounce can sweetened condensed milk
- ½ teaspoon pure 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.
Notes
- Avoid overcooking the mango puree and ensure it's reduced by half on medium-low heat.
- Cold heavy whipping cream should be used for lighter ice cream.
- Don't overwhip the cream to avoid turning it into butter.
- Fold the mango into the cream gently to maintain volume.
- Cover ice cream with plastic wrap before chilling to prevent crystallization.
- Keep your homemade ice cream in a sealable container suitable for the freezer. It should stay fresh for up to 2 weeks.
Nutrition
Calories: 399kcal | Carbohydrates: 38g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 80mg | Potassium: 345mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1677IU | Vitamin C: 24mg | Calcium: 187mg | Iron: 0.3mg
