No Churn Mango Ice Cream Recipe

My kiddo loves ice cream and so do I. We like to indulge in some good quality ice cream at times. Now it’s not possible to get a scoop at odd hours. And I can’t keep a whole tub of ice cream in my fridge otherwise I will end up eating the whole thing as soon as possible. I am sorry but its just how we are.

So instead, when crave for ice cream this may be the easiest  fuss free solution. I am sure it has no comparison to a full church ice cream but still a quick fix solution is better. Plus with this base you can add whatever flavor and freeze. It’s so versatile.

Ingredients:

• 200 ml Fresh Cream
• 200 ml Condensed Milk
• 2 Cups Mango Puree

Method:

• In a bowl, blend the cream first till it’s smooth. Around 2 minutes.
• Now, add condensed milk and whiskey again.
• Lastly, add mango puree. Mix well.
• Transfer in a freezer safe bowl.
• Freeze for at least 8-12 hours or overnight.

To serve, simply take the ice cream out and wait for it to come to scoopable temperature.

Scoop and serve.

If ice cream has ice crystals then re-blend the increase and freeze again.

Disclaimer: The photograph in this article is original and belong to the author. Reproducing it in any form without the permission of the author will not be allowed.

Also read: Dessert Time: China Grass Cubes And Custard With Ice Cream

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