Mango Ice Cream
Diet : GF, Eggless, Vegetarian
Calories: 7
Adjust Servings Here: 10 servings
Description
Making mango ice cream needs only three ingredients and five minutes using fresh or frozen mangoes. The best part is it's a no-churn, which means you don't even need an ice cream maker. It's a great addition to your summer ice cream collection.
Ingredients
- 1 cup (250 ml) Whipping cream
- ½ cup (120 ml) Condensed milk
- 1 cup (250 g) Mango puree (up to 2 cups)
- 1 tsp Vanilla extract optional
Instructions
- In the bowl of a stand mixer, with the whisk attachment, whip the whipping cream until it forms almost stiff peaks.
- Next, add the condensed milk and vanilla extract. Mix a minute more to combine.
- Peel the mangoes and cut around the seed to get as much of the flesh as you can. Pulse the mango flesh/pulp in a blender, then pass through a sieve - discard the fiber.
- Add the mango puree to the whipped cream mixture and combine.
- Pour into an ice cream storage container and freeze for at least 4 hours or overnight.
- Enjoy!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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