Description

This No Churn Mango Coconut Ice Cream is irresistibly creamy, tropical, and bursting with fresh mango flavor. Made with sweetened condensed milk, coconut cream, and whipped cream, it’s an easy homemade frozen dessert with no ice cream maker required.

Ingredients

Scale

2 cups (300g) ripe mango chunks (fresh or frozen, thawed)
1 can (14 oz / 396g) sweetened condensed milk
1/2 cup (120ml) full-fat coconut cream (chilled, thick top layer)
1.5 cups (360ml) cold heavy whipping cream
1 tbsp fresh lime juice
1 tsp pure vanilla extract
1/4 cup toasted coconut flakes (optional, for garnish)

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Instructions

In a blender or food processor, combine the mango chunks, sweetened condensed milk, coconut cream, lime juice, and vanilla extract. Blend until completely smooth.
In a large chilled bowl, beat the cold heavy whipping cream until stiff peaks form.
Fold one-third of the mango mixture into the whipped cream, then gently fold in the remaining mixture until fully combined.
Transfer the mixture to a 9×5-inch loaf pan or freezer-safe container. Smooth the top and swirl with extra mango purée if desired. Press parchment paper directly onto the surface and freeze for at least 6 hours or until firm.
Scoop into bowls or cones and garnish with toasted coconut flakes before serving if desired.

Notes

Use ripe, sweet mangoes for the best flavor. Chill the coconut cream overnight before using so the thick cream separates easily. Let the ice cream sit at room temperature for 5 to 10 minutes before scooping.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No Churn
Cuisine: American

Nutrition

Serving Size: 1 scoop
Calories: 290
Sugar: 28g
Sodium: 70mg
Fat: 17g
Saturated Fat: 12g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg