Mango Ice Cream | No Churn Mango Swirl Ice Cream
This No churn mango ice cream is creamy and delicious, bursting with tropical mango flavor and pistachios and almond bits for a bite! You need 3 basic ingredients to make this gorgeous no churn mango ice cream and about 10 minutes of your active time. The hardest part-waiting for the ice cream to freeze :D
Servings 8 people
Ingredients
- 2 cups Heavy Cream
- 1 cup condensed milk
- 1 cup mango pulp
- 1 tsp pure vanilla extract optional
- 1/2 cup coarsely ground pistachios and almonds
- Castor sugar if required
Instructions
- Whip the heavy cream and sweetened condensed milk along with the vanilla extract until it forms soft peaks. (about 7 to 10 minutes, I used an electric hand mixer )
- In a freezer safe box, put a layer of the whipped cream mixture, next sprinkle some of the coarsely ground nuts, next drop spoonfuls of the mango pulp. Repeat the above step two more times. Swirl the mango pulp through the container with the help of a butter knife/ skewer to create the swirls.
- Cover the container and freeze it until set, preferably overnight. Garnish with more nuts/or other desired toppings. Enjoy delicious mango ice cream!
Notes
1.Make sure that the heavy cream, condensed milk, bowl, and the beaters are all chilled before initiating the whipping process.
2.Alternatively, you can also use an ice bath, to quicken the whipping process.
3.This can easily be done with any other fruit instead of mango.
4.The mango pulp that I used was already sweetened, so I didn't need extra sugar, if you need to add, then add it along with the heavy cream and sweetened condensed milk.
5.Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml