My love for a Popsicle is eternal…but I do love a bowlful of creamy, delicious ice cream! Yes I have a rather good collection of ice creams on my blog here…all super tempting 😛
But how could I miss out on sharing a recipe for Mango Ice Cream…the King of fruits😍 this recipe is adapted from my No Churn Orange ice cream recipe with a bit of change… So basically it’s a no churn, no cook, eggless ice cream that requires just 3 key ingredients!
I have added tutti frutti just because I felt like it…it’s completely optional or you can replace it with some chopped nuts or Choco chips…even butterscotch chips!😊 The choices are endless…and you always have the option of keeping it plain.
Since I like the fuss-free way of doing things…this ice cream had to be no-churn! Simply whisk everything well…and dump it in the freezer for 6-7 hours. The texture is beautiful and the flavour is absolutely spot on!
Anyways…let’s get going with the recipe… It’s just a 15 min prep job…and the freezer takes care of the rest.
Yield: easily serves 4
Equipment: a electric whisk (manual whisk works too), a large stainless bowl, a rubber spatula, a Tupperware or an Aluminium container to set the ice cream.
200 ml Amul whipping cream
1/2 cup icing sugar
pulp of 3 medium sized Alphonso mangoes
1/2 cup mixed tutti frutti (optional)
You will need to keep the stainless steel mixing bowl and the manual whisk or the electric whisk attachments in the refrigerator for about 30 mins to chill before you use them.
Then, add the cream to the chilled bowl and whisk it well until you achieve soft peaks. I have used an electric whisk so it took me about 4-5 mins to get the task done. If you’re using a manual whisk, you may need 10-12 mins for the cream to have soft peaks. But be careful to not over whisk the cream, because it may split.
Next, add the mango pulp & icing sugar to the whipped cream and whisk these together for a minute or two or just until everything has combined well. Lastly, add the tutti frutti or anything you wish to add & fold it in using a rubber spatula or leave it as it is. Pour the mixture into an aluminium bowl or a Tupperware/ any freezer safe container and freeze it for 6-7 hours or overnight.
Before you serve the ice cream, let it thaw for about 5-7 mins at room temperature and then scoop out the ice cream!! That’s it😀
If you don’t have Amul whipping cream, you may use any other brand or even non-dairy whipping creams.
You can add more icing sugar as per taste. The reason we use icing sugar here instead of regular sugar is because it helps setting the ice cream with a perfect texture.
You can use canned mango pulp too if you don’t have fresh mangoes available.
Hope you try this soon 😋