No Churn Mango Swirl Ice Cream

Have you ever tried making your own ice cream before? If not, then today’s the day! Making your own ice cream isn’t difficult or time consuming, like you might imagine. And today, I’ve got a No-Churn Mango Swirl Ice Cream recipe that you will definitely want to try.

First of all, let me answer the question you are probably thinking: “Why would you learn how to make your own ice cream when you could just go to the store and pick up a carton that’s already made?” Great question.

There are actually several reasons why you might want to learn how to make your own ice cream. First of all, this No-Churn Mango Swirl Ice Cream is healthier for you than other ice cream varieties you find at the store. You can personalize it with whatever ingredients you like or have on hand. You don’t have to run to the store. It’s cheaper. And, most importantly of all, making ice cream is fun!

Before I learned how to make ice cream, I thought that it would be difficult or time-consuming. This No-Churn Mango Swirl Ice Cream is actually surprisingly easy to make, however. You just puree the ingredients in the food processor, whip the heavy cream, combine the ingredients and freeze. Then, just a couple short hours later, you’ll have the wonderful experience of eating homemade No-Churn Mango Swirl Ice Cream that you made yourself. Yum!

If you don’t have mango on hand, that’s okay. You can just as easily make this recipe with other fruits that you do have on hand, such as blueberries, strawberries or peaches. The mango is SO yummy, though, so I do definitely recommend that you try it! It may just become your new favorite sweet ice cream treat!

Intimidated by having to cut a mango? Watch these video to learn how to easily cut a mango.

No Churn Mango Swirl Ice Cream

 

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Ingredients

• 14 oz Sweetened Condensed Milk
• 1 cup Heavy Whipping Cream
• 2 Medium Mangoes
• 1 tsp Vanilla

Instructions

1. Peel and dice the mangos.
2. Puree in food processor.
3. Add vanilla to COndensed Milk.
4. Whip heavy cream until peaks form.
5. Fold in condensed milk.
6. Pour ⅓ of ice cream mix in loaf pan.
7. Pour ½ of mango puree in loaf pan.
8. Pour ⅓ of ice cream mix in loaf pan.
9. Pour remainder of mango puree in loaf pan.
10. Pour remainder of ice cream mix in loaf pan.
11. Take a knife or spatula and run back and forth thru pan to swirl mixture.
12. Freeze for at least 3-5 hours.

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