Creamy, sweet, and tropical this homemade mango ice cream has pieces of chopped mango and cookies throughout. It's super easy - no ice cream maker needed!
½cupbroken sandwich cookiesor use lemon, Golden Oreos, or your favorite!
Instructions
Open the cans of mango, drain them, and set one aside.
Add the remaining 2 cans of mango into a blender.
Blend until a smooth puree is formed.
Add the mango pulp to a large bowl.
Pour in the entire can of sweetened condensed milk.
Whisk to blend.
Now, add the heavy cream to a chilled bowl of your mixer.
Beat until soft peaks form.
Fold the whipped cream into the mango mixture.
Take the remaining can of drained mango and chopped the fruit in small pieces.
Fold the fruit and the cookies into the mango mixture, cover with plastic wrap, and freeze for 6 hours.
Notes
storage:Pack the creamy mango ice cream into a freezer-safe container, cover with plastic wrap or a cover, and freeze for at least 6 hours before eating.Store in the freezer for up to a month.tips:
Keep ice cream in the coldest part of the freezer and not on the freezer door. Temperature fluctuations that happen with then door is opened and closed can ruin the texture of the ice cream.
Prevent freezer burn by laying plastic wrap over the surface of the ice cream before sealing it up with the cover.
Make sure you're using sweetened condensed milk (like Eagle Brand).
Canned mango is best for this homemade ice cream recipe because it tends to consistently have a good, ripe mango flavor
You'll want to drain the mango well.
If using fresh mangoes remember that the flavor depends on the mangoes so be sure to use fully ripe fruit.
Don't overmix! Mix the mango into the milk mixture just until well blended.
You won't be using the juice so you can pour it out if you like.