No-Machine Mango Ice Cream
This No-Machine Mango Ice Cream is a creamy, dreamy treat that’s surprisingly simple to make. Perfect for warm days or anytime you need a little indulgence, this recipe comes together in just 40 minutes—most of it hands-off.
Ingredients
- 14 ounces sweetened condensed milk (1 Can/ 400ml, fat-free or regular, and cold)
- 2 cups whipping cream (16oz/450 ml, cold)
- 1/4 cup mango puree
Instructions
- Place sweetened condensed milk in the fridge to keep cold
- Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
- Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
- Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
- Swirl ¼ cup mango puree into your ice cream base.
- Transfer your ice cream to container of your choice and serve for 6 hours to overnight.
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