No Churn Mango Ice Cream
This No Churn Mango Ice Cream is rich, creamy, and bursting with tropical flavor, no machine needed! Just 5 ingredients and a freezer stand between you and the best mango dessert of the summer.
Servings: 8
Calories: 388kcal
Equipment
Ingredients
- 2 cups ripe mango chunks fresh or frozen, thawed
- 14 ounces sweetened condensed milk 1 can
- 2 cups whipping cream
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- In a blender, puree mango chunks until smooth. Set aside.
- In a large bowl, beat heavy whipping cream to stiff peaks.
- In another bowl, whisk together sweetened condensed milk, vanilla, salt, and mango puree until smooth.
- Gently fold whipped cream into mango mixture until combined and no streaks remain.
- Pour mixture into a loaf pan or airtight container. Cover and freeze for at least 6 hours or overnight until firm.
- Scoop and enjoy your tropical homemade ice cream!
Notes
- Use ripe mangoes: The riper the mango, the sweeter and more flavorful your ice cream will be. Frozen and thawed works too.
- Whip it good: Beating the cream to stiff peaks is what gives the ice cream that light, airy texture, don’t skip it.
- No streaks allowed: When folding the whipped cream into the mango mix, take your time and mix gently until smooth.
- Container matters: A loaf pan works great, but any shallow, airtight container will help it freeze evenly.
- Want mix-ins? Try adding chopped mango, shredded coconut, or crushed nuts before freezing for extra texture and flavor.
Nutrition
Serving: 1serving | Calories: 388kcal | Carbohydrates: 35g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 84mg | Potassium: 311mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1453IU | Vitamin C: 17mg | Calcium: 185mg | Iron: 0.2mg
