Mango Ice Cream (No Churn)
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
- 240 ml (1 cup) Heavy cream
- 120 ml (½ cup) Condensed milk
- 240 ml (1 cup) Mango puree (up to 2 cups)
- 1 tsp Vanilla extract optional
- 120 ml (cup) Sour Cream (optional)
Instructions
- 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.240 ml Mango puree
- In the bowl of a stand mixer, with the whisk attachment, whip the heavy cream until soft peaks form.Note - Add ¼ cup sour cream when mixing in the mango puree. The slight tang balances the sweetness, making the mango flavor taste brighter and more pronounced.240 ml Heavy cream, 120 ml Sour Cream
- Next, add the condensed milk and vanilla extract. Mix a minute more to combine. Add the mango puree to the whipped cream mixture and combine.120 ml Condensed milk, 1 tsp Vanilla extract
- 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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