Mango No Churn Ice Cream
This creamy Mango No Churn Ice Cream is super simple to make and is full of fresh mango flavor. And best of all, no ice cream machine is required! Just freeze and serve!
Servings: 6 servings
Calories: 365kcal
Ingredients
- 3 cups fresh mango, peeled and diced about 3 medium-sized mangoes
- 1 tablespoon lemon juice
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- 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 to the whipped cream. Blend at medium speed until stiff peaks form and the mixture has 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. Enjoy!
Video
Notes
- Use ripe mangoes. The fruit should be slightly soft to the touch.
- Chill the beaters and bowl before whipping the heavy cream. This will help it set up faster.
- Place the plastic wrap directly on top of the ice cream batter to prevent ice crystals from forming.
- Let the ice cream soften slightly at room temperature to make it easier to scoop.
Nutrition
Calories: 365kcal | Fat: 30.3g | Saturated Fat: 19.2g | Cholesterol: 94.7mg | Sodium: 38.7mg | Potassium: 265.5mg | Fiber: 1.3g | Sugar: 20.7g | Vitamin A: 382.8IU | Vitamin C: 31.8mg | Calcium: 98.3mg | Iron: 0.2mg
