It's officially summer, which means one thing - mango ice cream! You will love the creamy, delicious flavor. With temperatures rising, there's no better way to cool down than with a scoop (or two) of this refreshing treat. The best part is, it is a no-churn recipe, which means no ice cream maker is required. It only takes 10 minutes to prep, then pop it in the freezer. The hardest part is waiting until it's frozen before you dive into it!
– 3 cups fresh mango, peeled and diced about 3 medium-sized mangoes – 1 tbsp lemon juice – 2 cups heavy whipping cream – 1 can sweetened condensed milk – 1 tsp vanilla extract
Place mango chunks into a food processor or blender with lemon juice
Blend until you have smooth mango puree. Set aside.
Whip the heavy cream with an electric mixer at high speed in a large bowl until soft peaks form.
Add the can of sweetened condensed milk and vanilla. Blend at medium speed until stiff peaks form and you have a creamy texture.
Add the mango puree to the ice cream batter, and mix with the electric beater until the mango puree is well combined.
Pour the mango ice cream mixture into a loaf pan or freezer-safe container.
Smooth out the top of the ice cream with a spoon. Cover with plastic wrap, and freeze for 6 hours or overnight.
Let it sit out at room temperature for 5-10 minutes to soften. This will make it easier to scoop.
Then scoop it into a bowl or a cone!