Delicious, fresh, and creamy three-ingredient no-churn mango ice cream sandwiched between your favorite milk biscuits – it’s the perfect quick and easy summer treat!
The sun has started to shine (a little too bright), and all I want to eat during these hot summer days is something cold and refreshing, and also something that won’t have me standing and sweating in the kitchen for hours.
And this little summer treat is the perfect solution for that because it’s easy, refreshing, takes only 20 minutes to make, and needs no cooking or baking.
Let’s get into the details.
PS: Love mangoes? Try these recipes!
No-Churn Mango Ice Cream
Although a churned ice cream is the real deal, I know not all of us are fancy enough to have ice cream makers at home, and this simple, no-churn mango ice cream is almost as good! It’s super creamy and uses only three ingredients – whipping cream, condensed milk, and mango pulp.
Here are the steps for making the mango ice cream.
- In a bowl, add the liquid whipping cream and whip it to medium-stiff peaks, which basically means that it’s almost fully whipped. Almost because we need to mix it further with the remaining ingredients, and we do not want it to overwhip. Make sure not to under-whip it either, as we want the cream to be as airy and light as possible so that the ice cream has a nice texture and is not too dense.
- Add the condensed milk, vanilla (optional), and mango pulp and whip again on high speed for 2-4 minutes until everything is well combined and thick.
How to assemble the ice cream sandwiches
For these sandwiches, I have used a popular Indian biscuit called Milk Bikis. They have a milky flavor and are crisp but not too crisp in texture. You can use any similar biscuits, just make sure they aren’t too thin.
Here are the steps for assembling the ice cream sandwiches.
- I like using my rectangular pastry frame for assembling these ice cream sandwiches, but you can also use any square or rectangular dish of about 7-8 inches in height.
- If using a dish, line it with baking paper and leave an overhang on both sides so that you can pick the ice cream slab up from the dish once it’s set for easy slicing.
- Place the biscuits on the base of the dish, facing downwards. Once the entire dish is covered, top the biscuits with the ice cream and spread it evenly using an offset spatula.
- Add a few dollops of mango pulp on top and swirl it into the ice cream for extra flavor. Smooth the top out and cover the ice cream with the remaining biscuits, facing upward.
- Chill the ice cream in the freezer for at least 6-8 hours or overnight. Once set, remove the slab from the dish and slice it across the edges of the biscuits into individual servings and enjoy.
This is one of those desserts that you’ll want to have in your freezer all summer long to enjoy as a refreshing treat when the heat gets too much to handle.
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
No-Churn Mango Ice Cream Sandwiches
Equipment
- Electric Whisk
- 8" rectangular dish or adjustable pastry frame
- Baking paper
- Offset spatula or spoon
Ingredients
- 300 ml liquid whipping cream/heavy cream
- 240 ml condensed milk
- 180 grams fresh mango pulp blended mango
- 20 grams extra mango pulp for topping
- 170 grams Milk Bikis or any biscuit of your choice
Instructions
- Whip cold liquid cream in a bowl until medium-stiff peaks form — it should hold shape but still be soft enough to fold in other ingredients. Don’t over-whip or under-whip; we want it light and airy for the best texture.
- Add condensed milk, mango pulp, and vanilla extract (if using). Whip again on high speed for 2–4 minutes until thick and fully combined.
- If using a dish, line it with parchment paper and leave extra hanging over the sides for easy removal once set.
- Arrange biscuits in a single layer on the bottom, smooth side down. Pour in the mango ice cream and spread it out evenly with an offset spatula.
- Drop a few spoonfuls of mango pulp on top and swirl through for added flavor. Smooth the surface and top with another biscuit layer, this time with the patterned side up.
- Freeze for at least 6–8 hours or overnight until completely set. Lift the slab out using the parchment, slice along the biscuit lines, and enjoy!
Notes
Tips & Tricks
- Use chilled cream: Make sure your whipping cream is cold — it whips faster and holds its shape better.
- Don’t overwhip: Stop whipping the cream once medium-stiff peaks form. Overwhipped cream can turn grainy and won’t give you that smooth ice cream texture.
- Choose a good-quality mango pulp: Alphonso mango pulp gives the best flavor and color, but any sweet, thick pulp works well.
- Line your dish well: Parchment paper with overhangs makes lifting out the frozen slab so much easier and prevents sticking.
- Use the right biscuits: Go for crisp, firm biscuits that hold their shape — they’ll soften slightly after freezing but still give a nice bite.
- Freeze overnight if possible: The longer the freeze, the cleaner your cuts and the better the texture. Overnight is best.
- Warm your knife: Run your knife under warm water before slicing for neater pieces.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments! And of course, share it with me on Instagram.
Until next time!
