No Churn Mango Ice Cream (Whipped Cream version)
The juicy, tropical mango works perfectly with the sweet, fruity heat of the habanero pepper. Prep time does not include 3+ hours to freeze. Prep time: 10 mins Serves: 12
Prep Time10 mins
Total Time10 mins
Servings: 12 servings
- 1 pint heavy whipping cream
- 14 oz . sweetened condensed milk
- 3-4 fresh mango See Note 1
- 1 lime zest and juice
- 1 tsp Tabasco Habanero Sauce
Zest half the lime, set aside. Juice lime, set aside.
In a large, chilled mixing bowl add the sweetened condensed milk and with a whisk attachment, whip for a minute.
Add the heavy whipping cream and beat until stiff peaks form.
Place 2 diced mangoes, lime juice and teaspoon of Tabasco Habanero Sauce in a food processor and puree. Set aside. Dice other 2 mangoes, set aside.
Gently fold in the mango puree, diced mango and lime zest into the whipped cream mixture.
Transfer to a parchment-lined freezer-safe container (I used a meatloaf pan) and cover loosely with plastic wrap, then foil to help freeze. A few hours will make a firm, chilled, mousse-like ice cream. Freezing overnight makes for a firmer ice cream.
Set out for at least 20 minutes prior to scooping. Will keep in the freezer for up to one week, if it lasts that long.
- Two (2) fresh mangoes will be pureed and one (1) mango will be diced to add in the ice cream mixture. 1 other can be chopped for topping ice cream (3-4 mangoes total depending on size).
Calories: 458kcal | Carbohydrates: 35.3g | Protein: 6.1g | Fat: 35.3g | Saturated Fat: 20.6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.9g | Cholesterol: 131.2mg | Sodium: 72.1mg | Fiber: 1.6g | Sugar: 34g