Ice Cream Without the Machine
You do not need an ice cream maker for a scoopable, creamy frozen dessert. This no-churn mango ice cream relies on whipped cream and sweetened condensed milk to stay soft even straight from the freezer. The mango brings natural sweetness and a sunny color that makes every bowl feel like summer.
Ingredients
- 2 cups ripe mango chunks (fresh or thawed frozen)
- 1 can (14 ounces) sweetened condensed milk
- 2 cups heavy whipping cream, cold
- 1 tablespoon fresh lime juice
- Pinch of salt
Step-by-Step Instructions
- Puree the mango. Blend the mango chunks until completely smooth, then stir in the lime juice and salt.
- Whip the cream. Beat the cold heavy cream until stiff peaks form, about 3 to 4 minutes with an electric mixer.
- Combine. Fold the sweetened condensed milk into the mango puree, then gently fold in the whipped cream in two batches until no white streaks remain.
- Freeze. Spread the mixture into a loaf pan or freezer-safe container. Press parchment directly onto the surface and freeze for at least 6 hours until firm.
- Scoop and serve. Let it sit on the counter for 5 minutes before scooping for the creamiest texture.
Tips for the Best Texture
- Use ripe, sweet mango. Underripe fruit makes the ice cream icy and tart.
- Fold gently to keep the air you whipped into the cream; that is what prevents a hard block.
- Keep the cream and bowl cold for faster, more stable whipping.
Variations
- Swirl in a few tablespoons of mango jam before freezing
- Add a pinch of cardamom for a warm, aromatic twist
- Layer with fresh mango pieces for extra texture
Storage
Cover tightly and freeze for up to 2 weeks. Pressing parchment onto the surface prevents ice crystals from forming on top.
Frequently Asked Questions
Do I need an ice cream maker?
No, that is the beauty of no-churn. A freezer and a hand mixer are all you need.
Can I use frozen mango?
Yes, thaw first and drain excess liquid so the mixture does not get too thin.
