Mango Cheesecake Ice Cream (no-churn)

Easy, delicious, no-churn mango icecream with cream cheese and biscuit pieces!

Prep Time: 15

Total Time: 15

Makes: 1 litre tub

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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

*Alphonso mangoes have the best flavour and colour (one mango weighs between 200 to 300 gms), but any other variety is ok too.

*I used Amul whipping cream and I usually find it on Big Basket. For best results, chill the cream at least 24 hours in advance and 30 minutes before you whip it, chill the bowl and beaters as well.

*For plain mango ice cream, simply skip the cream cheese. The ice cream will be a little softer but just as delicious!