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, popularised by Martha Stewart. My Mom made three whole tubs of ice cream one summer and they were so delicious, I had to get on board! I added cream cheese and bits of digestive biscuits for the ‘crust’ element. And of course, adding freshly chopped mango on top just before you dive in is mandatory.
The cream cheese thickens it and adds a bit of a tang, but the mango flavour stands out. As is, I find this just sweet enough and 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
- 2 Alphonso mangoes (see notes)
- 3/4 cup condensed milk (230 gms)
- 1/2 cup cream cheese, at room temp (115 gms)
- 3/4 cup chilled whipping cream (190 ml)
- 10 to 12 digestive biscuits, broken into bits
Instructions
- Peel the mango and blend the pulp until smooth. If there are fibres after blending, strain the pulp before using.
- In a bowl, beat the condensed milk and cream cheese on medium speed till smooth. Add the mango pulp and beat again to combine.
- In another mixing bowl, beat the cream on high speed with a hand mixer until it thickens and forms stiff peaks, 3 to 4 minutes. Now add the mango mixture to the cream and fold gently to combine. See photos below.
- Stir in about three-fourths of the biscuit bits. Pour the mixture into a 1 litre freezer-safe container, scatter the remaining biscuit pieces on top and freeze for at least 12 hours.
- Leave at room temperature for 5 to 10 minutes before scooping and eating with extra diced mango pieces and more biscuit crumbs if you like. The texure will be a bit icy in parts because the fresh mango juice would have frozen, but it quickly becomes perfectly creamy. This ice cream does melt fast, which just means you get to eat it fast 🙂 You can store this for about a month in the freezer. Happy summer!
Notes
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Hi
Is there any substitute for condensed milk and whipping cream? I would like to replace whipping cream with heavy cream. Is that possible?
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
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)
Thank you Archana! That’s really good to hear 🙂
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