No-Churn Mango Ice Cream

This no churn ice cream is filled with the fresh mango flavor. It's thick and creamy and the perfect homemade summer treat!

Course Dessert

Cuisine American

Prep Time 15

Chill Time 8

Total Time 8 15

Servings scoops

Calories 167kcal

Author Jenna Shaughnessy

Ingredients

3 ripe mangos peeled, pitted and diced
2 cups heavy cream cold
1 14 - oz can sweetened condensed milk
1 teaspoon vanilla extract
yellow food coloring optional
ice cream cones for serving

Instructions

Place a loaf pan in your freezer to chill.
In a food processor or blender, puree the diced fresh mango and set aside.
In a large mixing bowl, use an electric mixer to beat the chilled heavy cream until stiff peaks form.
Fold the condensed milk, pureed mango and vanilla extra into the whipped cream until just combined. If desired, mix in several drops of yellow food coloring to deepen the yellow color.
Remove the chilled loaf pan from the freezer and pour the mango ice cream mixture into the loaf pan.
Place the loaf pan back into the freezer for 6-8 hours or until the ice cream is fully set.
When ready, scoop into an ice cream cone or bowl and serve, enjoy!

Notes

This recipe makes about 1 1/2 quarts. Store leftover ice cream in an airtight container in the freezer for up to 4-6 weeks or store in the loaf pan with plastic wrap for up to 1 week.

Nutrition