No-Churn Mango Ice Cream
This summer you must try this creamy homemade no-churn mango ice cream. This simple, easy and effortless recipe uses whipping cream, condensed milk and lots of thick mango puree for that added creaminess. So perfect on its own. And you don't need an ice cream maker. Just freeze and enjoy!
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Servings: 10 servings
Calories: 139kcal
Ingredients
- 250 ml Whipping cream
- 120 ml Condensed milk
- 220 grams Mango pulp
- 1 tsp Vanilla extract optional
Instructions
- Whip cream until almost stiff peaks.
- Add the condensed milk and mix a minute more to combine.
- Lastly, add the mango puree and (vanilla) combine well.
- Fold until just combined.
- Pour into an ice cream container and freeze for at least 4 hours or overnight.
- For the creamiest ice cream, thaw for at least 10 minutes before you attempt to scoop.
- Enjoy!
Nutrition
Calories: 139kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 30mg | Potassium: 19mg | Fiber: 1g | Sugar: 12g | Vitamin A: 875IU | Vitamin C: 2.9mg | Calcium: 62mg | Iron: 2.5mg