I have previously posted my No Churn Chocolate Ice Cream and shared how easy it is to make. I am here to show you again how easy it is to Do-it-Yourself with this No Churn Mango Ice Cream. None of us needs an ice cream machine. Having a stand mixer is the only kitchen utensil you will need – a stand mixer and your imagination. How many different flavors can you think up? I just GOOGLED NO CHURN ICE CREAM and came up with 10,900,000 results. Now I realize that all of these results are not unique results and flavors but I think we can all get the idea that there are a lot of ideas. I also found a PINTEREST BOARD with more than 1000 pins.
My plan for this No Churn Mango Ice Cream was to infuse the basic ingredients with mangoes in two ways. First, I puréed a mango to be mixed in with the whipped heavy cream and sweetened condensed milk. I reserved some fresh mangoes that I cut into small pieces to be little surprise bites one would find in the ice cream. I would say the next time I try to make this recipe, I need to jack up the flavor even more. One mango is not enough. Next time, I will try to add a little orange or orange zest to punch up the flavor. I might also try a little bit of fresh lemon. The tartness would be a good compliment to the sweetness of the mango.
To make the mango ice cream, one needs only six ingredients – heavy cream, condensed milk, mangoes (of course), salt, vanilla extract and honey. The heavy cream is whipped to soft peaks. Then, the mango is puréed. All the ingredients are mixed together. The well mixed ingredients are placed in a container and placed in the freezer. That is it. Are you looking for me to give you more steps. You are not going to get it. Go try it!
The cast of characters.
The mango ready to be puréed, and then, the mango added to the whipped heavy cream.
All the ingredients mixed together, and then, the diced mango added.
Mango ice cream added to the freezer dish.
No churn mango ice cream ready for serving.
No Churn Mango Ice Cream
- 14 Ounces Sweetened Condensed Milk
- 1 whole Mango pureed, diced
- 1 tsp Pure Vanilla Extract
- 2 Cups Heavy Cream
- 1 Pinch Salt
- 1 tbsp Honey
Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl.
The mixture will be thick; set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
Fold 1/2 of the whipped cream into the cocoa mixture with a rubber spatula until combined.
Fold the remaining whipped cream into the mixture combine well.
Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze for about 2 hours.
Take out 5 - 10 minutes before serving.