3-Ingredient, No-Churn Mango Ice Cream
The easiest homemade no-churn fresh mango ice cream made with only three ingredients. It's the perfect summer dessert!
Equipment
- Electric or stand mixer with whisk attachment
- Blender
Ingredients
- 200 ml liquid whipping cream/heavy cream
- 160 ml condensed milk
- 120 gs fresh mango pulp (blended mango)
- 50 gs mango chunks
- 20 gs extra mango pulp (for topping)
Instructions
- In a large bowl, whip the cream until it's almost fully whipped (stiff peaks). Don't overmix at this step.200 ml liquid whipping cream/heavy cream
- Add the condensed milk and fresh mango pulp and whip until fully combined and the cream is fully whipped and stable. Fold the mango chunks in the ice cream using a silicone spatula.120 gs fresh mango pulp (blended mango), 50 gs mango chunks, 160 ml condensed milk
- Transfer the prepared ice cream to a bowl, then top with a few dollops of the remaining mango puree and swirl it using a spatula or knife. Free the ice cream for at least 8 hours, or overnight.20 gs extra mango pulp (for topping)
- Serve as it is or with your favorite toppings.
Notes
Storage:
This mango ice cream can be stored in the freezer in an airtight container for up to a week.