No-Churn Mango Ice Cream
Whip up the creamiest mango ice-cream with just three key ingredients, the star of which is the season's freshest mangoes! This is a no-churn recipe, so you can easily make it at home without an ice cream maker and without eggs!
Ingredients
- 1 cup mango purée (about 2-3 small/ medium mangoes blended to a smooth pulp consistency)
- ½ cup sweetened condensed milk
- 1 cup whipping cream
- 1 tsp vanilla extract
Instructions
- Stir together the mango purée and condensed milk in a bowl until evenly mixed.
- In a separate bowl, use an electric mixer to beat the whipping cream until you have *almost* stiff peaks (about 6-8 minutes). Don’t over-whip the cream as it can curdle.
- Now gently add the whipped cream and vanilla extract to the mango mixture. Fold until evenly-combined and smooth.
- Transfer to a freezer-proof container and smoothen/ level the surface. Cover the container tightly with cling-film and freeze for at least 6-8 hours or overnight for best results.
- Once set, scoop it out into your favourite ice cream cups, decorate as desired (I love adding funfetti spinkles!). Enjoy!
Video
Notes
- There is no need to add extra sugar given that the mangoes are sweet enough and as we are using sweetened condensed milk.