Mango Ice Cream
This mango ice cream is a super quick and easy no-churn ice cream made with fresh ripe mangos and a swirl of mango puree throughout.
Why you’ll love this recipe
- This no-churn homemade ice cream recipe is SO QUICK & EASY to make!
- It also only uses a two ingredients for the ice cream base!
- As a no-churn base, this ice cream recipe requires fewer steps and no ice cream machine making it a perfect dessert to make at home.
- The creamy base mixed with the fresh mangos is a most refreshing summer treat!
What is the Difference Between Churn and No-churn Ice Cream?
Churned ice cream, made traditionally, involves an ice cream maker that simultaneously freezes and churns the mixture, incorporating air and preventing large ice crystal formation, resulting in a smooth texture.
While no-churn ice cream, eliminates the need for an ice cream maker by incorporating air through ingredients like whipped cream or condensed milk. The result is usually a denser, creamier ice cream with a smooth texture.
If you are looking for more quick and easy no-churn ice creams check out my Lotus Biscoff Ice Cream, Cinnamon Roll Ice Cream, or Dark Chocolate Ice Cream.
If mango is calling your name right now you can also check out my Mango Cake, Mango Jam, or Peach Mango Pie.
Ingredients
- Sweetened Condensed Milk: this is what sweetens the ice cream and makes it super creamy.
- This cannot be replaced for something like sugar, as it’s what makes this ice cream possible as a no-churn. Without it, the ice cream is likely going to crystallize.
- There is a vegan version made from oat milk that may work but I have not tested it.
- Heavy Whipping Cream: this gets whipped into fresh whipped cream and makes the ice cream super light and fluffy
- To make this dairy free, use coconut cream, it may alter the flavor a little but I think coconut would pair well with mango.
- Mango: I used 2 large ripe mangoes
- If your mangos aren’t as ripe, they might be more dry and may require a little extra liquid. Just add an extra ounce of lime juice or water.
- Lime Juice: 1 medium lime should get you the 2 ounces needed.
- Salt: I like to add a little salt to any dessert to cut the sweetness a little.
Step-by-Step Instructions
Step 1: Place the mango and lime juice in the food processor or blender and pulse on high.
- If your mangoes aren’t as ripe, they might be more dry and may require a little extra liquid. Just add an extra ounce of lime juice or water.
Step 2: Whip the cream until it forms stiff peaks.
Step 3: Add Sweetened condensed and mango puree into the heavy whipping cream, mixing just until it’s combined. Leave about a third of the puree for later.
Step 4: Spread half of the ice cream into a deep pan (I used an 8×3″ round pan but a loaf pan also works).
Step 5: Drop mango puree globs on top of the ice cream and use a knife to swirl it back and forth.
Step 6: Repeat with the second half of ice cream and mango puree.
Step 7: Freeze – cover with a lid, foil or plastic wrap and freeze for at least 8 hours or overnight. Remove from the freezer about 10 minutes before serving.
Frequently Asked Questions
Yup, just use coconut cream and dairy free sweetened condensed milk (like oatmilk).
This no-churn ice cream does not require an ice cream machine.
Yesss, use whatever base you like, churn or no-churn and just follow the instructions with the mango puree.
Recipe can easily be cut in half or doubled.
How to Store Mango Ice Cream
Make sure the ice cream is fully covered with plastic wrap or a container with a lid and freeze for at least 8 hours. Keeps well in the freezer for a few weeks.
Thanks so much for reading today’s post, if you have any questions just comment down below.
If you make this mango ice cream I would love to see it so make sure to tag me @baranbakery on instagram and check out my cookbook, Frosted.
As always, have a blessed day and happy baking!
Love, B
