Seriously, this is the most divine ice cream you’ll ever eat. It’s also a great thing to make at the start of mango season and be able to enjoy the fruit even weeks later because guess what, you got fresh mango ice cream in the freezer! And since mango cheesecake is one of the most delicious things in the world, we’re taking the flavours from there and adding them in here. It is impossible to be alone in a room with this thing. Send help.
The classic no-churn ice cream base is made with whipping cream and condensed milk. My Mom made three whole tubs of ice cream recently and they were so delicious, I had to get on board! I added cream cheese and bits of digestive biscuits for the ‘crust’ element, plus chopped mango mixed in throughout. The pieces of fruit can get icy though, so it’s a good idea to add more on top just when you serve them, and use lesser in the actual ice cream itself.
The cream cheese adds creaminess, but the mango flavour stands out. As is, I find this just sweet enough and super super mangoey! The biscuit bits add a ton of texture to the creamy base and don’t even get soggy. Absolutely do not skip this part.
The ice cream is ridiculously easy to make and as long as it gets a good overnight freeze, it’s easy to scoop and retain the shape too. It does begin melting quite quickly depending on the weather, but honestly, it’ll be gone before you have time to realise it melted. Sooooo good!
Mango Cheesecake Ice Cream (no-churn)
Ingredients
- 3/4 cup condensed milk (230 gms)
- 1/2 cup cream cheese, at room temp (115 gms)
- 2 Alphonso mangoes (see notes)
- 3/4 cup chilled whipping cream ((190 ml)
- 7 to 8 digestive biscuits, broken into bits
- 1/2 cup diced mango, optional
Instructions
- In a large bowl, beat the condensed milk and cream cheese till smooth. Peel the mangoes and add the pulp to the bowl. Beat again to combine. If your mango pulp has too many fibres, run it through a blender, strain it and then add to the bowl.
- In a separate bowl, beat the cream on medium speed with a hand mixer until it thickens and forms stiff peaks. Add the cream gradually to the mango cream cheese mixture, and fold gently. Do your best to not deflate the cream although the mango juice will make it a little runny.
- Stir in the biscuit bits. Pour the mixture into a freezer safe container and freeze for at least 12 hours.
- Leave at room temperature for a few minutes before scooping and eating with extra diced mango pieces and more biscuit crumbs! You can store this for about a month in the freezer. Happy eating!
Notes
Prema says
Hi
Is there any substitute for condensed milk and whipping cream? I would like to replace whipping cream with heavy cream. Is that possible?
the desserted girl says
These are the two main ingredients in any no-churn ice cream so they can’t be substituted, but you can use heavy cream and whipping cream interchangeably
Archana says
Thank you for the Creamiest delicious lip smacking ice cream .Going to try every recipe of yours. Loved your detailed notes(it helps a lot for amateurs like me)
the desserted girl says
Thank you Archana! That’s really good to hear 🙂