No-Churn Mango Ice Cream Recipe

By Swasthi's Recipes · 480 min

Ingredients

Instructions

1. Chill the mixing bowl, beaters, condensed milk and heavy cream overnight. Freeze a metal tray for at least a few hours.
2. Peel and chop 2 to 4 mangoes, then blend until smooth. Measure 2 cups of puree into a large bowl.
3. Add the milk powder and mix well. Stir in the chilled condensed milk, starting with about ¾ of the can, then refrigerate.
4. Whip the chilled cream on medium speed until soft peaks form, which takes 6 to 8 minutes (about 9 minutes in the creator's kitchen). Do not overwhip.
5. Add ½ to ¾ cup of whipped cream to the mango mixture and fold gently. Keep adding cream in batches until no streaks remain.
6. Pour into the frozen tray, press parchment paper on the surface, cover, and freeze for 4 hours. Keep the mixing bowl in the fridge.
7. After 4 hours, whisk the ice cream in the chilled bowl for about 2 minutes until smooth, without overdoing it. Return it to the tray, press parchment on top and freeze for 8 hours or until set.
8. Before serving, let it rest on the counter for 5 minutes, then scoop.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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