No Churn Mango Ice Cream
This easy No Churn Mango Ice Cream has just four ingredients and comes together faster than you can ever imagine. It is extremely creamy and rich, full of mango flavor and best of all not too sweet, a great treat for hot summer days.
Servings: 10 cups
Ingredients
- 3 ripe yellow mango
- 1 can condensed milk (14 oz, 397 g))
- 3 cup heavy cream (720 g)
- 1 teaspoon pure vanilla extract (5 g)
Instructions
- Peel and cube the mango, then puree in a food processor or blender until smooth.
- Transfer mango puree to a large mixing bowl and stir in condensed milk.
- In another mixing bowl, beat the heavy cream with vanilla until stiff peak.
- Add whipped cream to the mango mixture and fold until thoroughly combined and smooth.
- Transfer the mixture to a freezer proof container, cover well, and freeze until soft serve consistency or overnight.
Notes
- The recipe yields 2 - 2.5 quarts of ice cream.
- Ice cream will be frozen solid if kept in the freezer continuously, allow to thaw at room temperature for 10-15 minutes before scooping.
Nutrition
Serving: 212g | Calories: 435kcal
