Making homemade ice cream is so easy and you can create your own magically creations. My daughter is a huge fan of mangos and chocolate – well she decided to combine the 2! All you need is a mixer or blender – no ice cream maker is needed for this great recipe.
This time I decided to mix up the milks and creams a little instead of using my classic double cream and condense milk, and actually this combination made it so easy to scoop right out of the freezer, as sometime you need to take it out and let it sit for 5 minutes to soften a little, but this recipe was scoopable right out of the freezer!
Mango is such a delicious and universal flavour with using fresh mango pulp which is basically blended mango flesh makes this ice cream so magical. As a child I wasn’t a fan of mango, might have had something to do with my braces as it used to get stuck in-between my train-tracks. Lately I’ve started to enjoy mango not generally fresh but more in baking such as mango cakes and mango sorbet!
My next mission will be to master a vegan ice cream, then of course making a mango vegan ice cream as I’m lovely the Dream Almond Ice cream and if only they did a mango one, although think go my waist line might be a good idea they don’t!
1/2 Tin Condensed Milk
1/2 Tin Evaporated Milk
300ml Double Cream
150ml Whipping cream
300ml Mango Pulp
Whisk together the condensed milk, evaporated milk, double cream and whipping cream until light and airy, generally about 2-4 minutes on medium speed.
Add in mango pulp.
Whisk again on medium speed for a further 5 minutes.
Pour the mango cream mixture into a freezable container and add in roughly chopped chocolate.
Optional add 2-3 tbsp spoons of mango pulp and gently stir in, freeze for about 6 hours or over night.
Scoop the ice cream and enjoy.
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