No Churn Mango Ice Cream
With mango chunks and a creamy base, this EASY 5-ingredient no churn Mango Ice Cream will whisk you away to the tropics.
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Servings: 10
Calories: 220kcal
Ingredients
- 4 ounces sweetened condensed milk*
- 2 teaspoons vanilla extract
- 1/8 teaspoon fine sea salt
- 2 cups heavy cream cold
- 2 cups mangos chopped and divided
Instructions
- In a large bowl, mix together the sweetened condensed milk, vanilla extract and salt. Set aside.
- In a stand mixer fitted with the whisk attachment or a large mixing bowl using an electric mixer with the whisk attachment, whip the cream until it is stiff, approximately 2-3 minutes.
- In batches, gently fold the whipped cream into the sweetened condensed milk mixture.
- Fold in about 90% of the mangos, reserving the rest to top.
- Pour the mixture into a 9x5x3 bread pan. Place, uncovered, in the freezer for 2 hours.
- At 2 hours, remove and press the remaining mango pieces into the top of the ice cream.
- Cover with aluminum foil and return to the freezer for 8-12 hours.
- Scoop and serve!
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
*This is 1 3/4 cups if you making if from scratch.
Nutrition
Calories: 220kcal | Carbohydrates: 13g | Protein: 3g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 57mg | Potassium: 144mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1087IU | Vitamin C: 13mg | Calcium: 67mg | Iron: 1mg