I feel ice cream is an indulgence that I cannot deny myself and my family. This easy, no-churn, no-brainer ice cream recipe will help you get over the craving for ice cream in no time. Of course, mango had to be the first flavor. In fact, with the base ready, you can prepare any ice cream.
Adding the seasonal fruits’ puree to this base makes it a tad bit healthy. I also add fresh fruits and nuts at times.
Even though I make popsicles more often, the creamy deliciousness is what I crave occasionally.
The tip is to keep it light to fold in the second half of whipped cream gently and cover the tin with an airtight lid.
Preparation time: 10-15 minutes
Cooling time: 4-5 hours
- Whipping cream 200 ml
- Condensed milk 100 ml
- Mangoes 2
- Sugar 1 tbsp
- Pistachios 2 tbsp
- Cook the mangoes with a bit of water and sugar. When the mango slices soften, turn off the heat and let it cool. Once cooled, blend them into a puree.
- Whip the cream when it’s chilled. In a large mixing bowl, mix the condensed milk, half the whipped cream, and mango puree till well combined.
- Fold in the rest of the whipped cream. Place the ice cream in an airtight box with a lid on it. Freeze for at least 4 hours or overnight.
- Scoop ice cream into serving glasses and serve with crushed pistachios.