Mango No-Churn Ice Cream

As a teacher, the end of the summer always makes me antsy. I basically have that Sunday night feeling for the whole month of August. I’m constantly trying to cram in all the things I said back in June that I would do! It’s chaos, and ironically, kind of stressful.

One of the things I said I would do over the summer is try out this “no-churn” ice cream everyone has been making. I was worried about it for multiple reasons. Mainly I wondered, can ice cream actually be good if you don’t use an ice cream maker? I didn’t want it to get chunky or crystalize, or be too hard. I was also worried it might be difficult to make.

Let me tell you, I had no reason to worry. This ice cream was maybe one of the simplest recipes that I’ve ever made. So easy and it takes maybe ten minutes of active time before putting your homemade, no church ice cream in the freezer. The texture was a little different from a store-bought ice cream, but it was super smooth and creamy, and the flavor of the fresh cream and fruit was unlike any ice cream I had ever had. I can’t wait to try out tons of different recipes and flavors for my next batch!

I encourage you to get creative with your ice cream creations! I used mango because it is my all-time favorite fruit, and my mom sent me a whole crate after visiting family last weekend. If using a berry or fruit with seeds, I would probably suggest straining the puree before mixing it with your cream.

Also, if you opt to reserve some of the fresh fruit puree to make a design on the top of the ice cream, just keep in mind that the texture will be a little different. Fresh fruit has a much higher water content, so when it is frozen it has more of an icy texture than the fruit that is fully mixed in with the cream.

Serves: 6 | Prep: 10 min. | Freeze: 4-5 hrs. | Author: Liz Genders

mango no-churn ice cream

1 cup heavy whipping cream

2/3 cup organic, sweetened, condensed milk

3 champagne mangos

method

Begin by peeling and chopping 3 champagne mangos. Place the mangos in a food processor or blender and blend until the mangos form a smooth puree. In a stand mixer with a whisk attachment, whip the heavy cream until soft peaks form. Add about 3/4 of the mango puree, the sweetened condensed milk and whisk until combined. Pour this mixture into a loaf pan. Then pour the rest of the mango puree over top of the cream mixture, and use a skewer or knife to create a swirl pattern. Freeze for 3-4 hours, or until the ice cream is solid.