Description
Cool down with this incredibly easy no-churn mango ice cream! This recipe requires just a handful of ingredients and no ice cream maker, making it the perfect summer dessert.
Ingredients
Scale
- 2 cups heavy cream, very cold
- 1 (14 ounce) can sweetened condensed milk
- 2 cups fresh mango puree (about 2 large ripe mangoes)
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, or the bowl of a stand mixer, whip the heavy cream until stiff peaks form.
- Gently fold in the sweetened condensed milk and vanilla extract until just combined. Be careful not to overmix.
- Add the mango puree and gently fold until the mixture is evenly colored.
- Pour the mixture into a freezer-safe container.
- Cover and freeze for at least 6 hours, or preferably overnight, until firm.
- Let the ice cream sit at room temperature for a few minutes before serving to soften slightly.
- Serve and enjoy!
Notes
- For best results, make sure your heavy cream is very cold before whipping.
- You can use frozen mango chunks, thawed and pureed, if fresh mangoes aren’t available.
- Adjust the sweetness to your liking by adding more or less condensed milk.
- Garnish with fresh mango chunks or a drizzle of mango puree for extra flair.
- Prep Time: PT15M
- Cook Time: 0 minutes
- Category: Ice Cream
- Method: No-Churn
- Cuisine: Tropical
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 25g
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 25g