Easy Homemade Mango Ice Cream (No-Churn)

This rich and creamy delicious homemade mango Ice-cream(no-churn) is giving everything it’s supposed to give. It’s a frozen dessert treat for your taste buds. There is just something so special about homemade ice cream. It’s just as creamy and irresistible as the store-bought variety and incredibly easy to make from the comfort of your home.

Unlike storebought versions, this mango ice cream has no long list of ingredients with chemicals and preservatives. It requires no ice cream machine and features only 4 ingredients – fresh, ripe, and super juicy mangoes, my homemade condensed milk (or store-bought) & heavy cream. Dassit!

You will enjoy the freshness and super creamy texture of my homemade mango ice cream this weekend so grab a spoon and dig into this deliciously creamy frozen ice cream! You’ll experience the tropical mango flavor in every rich creamy bite. YUM! 😋

Ingredient Rundown

Ingredients For Homemade Mango Ice Cream

Super ripe and juicy mangoes – I recommend using sweet fresh super ripe mangos they are sweet and full of juicy mango flavors.  You can also use frozen mangos but they are not as sweet or flavorful.
Sweetened condensed milk – I used my homemade sweetened condensed milk recipe. Store bought works too. The sweetened condensed milk acts as a sweetener and softens the ice cream, allowing for easier scooping.
Cold heavy cream – makes the ice cream smooth and light. keep it cold – it will whip so much faster. Yellow Food Coloring (Optional) – boost the color of the ice cream. I did not add any food coloring to this recipe.

*** The full recipe, including all ingredients, measurements, instructions, and recipe video  is located in the recipe card below.

*** The full recipe, including all ingredients, measurements, and instructions, is located in the recipe card below.

RECIPE FAQs

Substitutions

Can I Use Milk Instead Of Cream For Ice Cream?

Yes, you can. The only thing you really need to know about the milk you’re using is how much fat it has.  Ideally, you want to use milk with high-fat content because that will create the creamiest texture. The higher the fat content, the smoother and richer the ice cream will be. 

Can I Use Whipped Cream Instead Of Heavy Cream For Ice Cream?

Absolutely! Both have the same amount of milk fat. Heavy cream and heavy whipping cream are essentially the same thing—they both contain over 36% milk fat, and the name just depends on the brand. Whipping cream, however, is slightly different—it contains 30% to 35% milkfat, so it’s slightly lighter (it’s sometimes labeled light whipping cream). Just keep in mind that if you use whipping cream (not heavy whipping cream), you’ll get a lighter texture.

Variations

I usually start by adding 1/4 cup of the add-on element. The actual amount you will need will depend on personal taste. You’ll have to experiment and see what works for you. Let me know what other variation you’ll add to this homemade mango ice cream recipe!

Toasted unsweetented coconut flakes

Diced pineapple pieces

Diced mango pieces

Diced ripe banana

You can also use an ice cream machine

Add booze! – 1.5 tablespoon light or dark rum or rum extract

Adding alcohol, to ice cream, enhances both flavor and texture. Alcohol lowers the freezing point, so ice creams stay creamier and smoother because they do not freeze as solid and are less likely to form ice crystals.

Too much alcohol can prevent ice cream from freezing. A rule of thumb is to add one and a half tablespoons of 80-proof alcohol for every quart of ice cream base. You may need to experiment until you get the flavor you like. A dark rum will have more flavor than a light rum.

Got Leftovers?

What’s The Best Way To Store Homemade Ice Cream?

1. An Old Ice Cream Container 

You can store your home ice cream in an old ice cream container. Those pint-size gelatos and sorbet containers are reusable. Simple, wash, dry, and reuse them. BOOM!

2. Loaf Pan

This is my preferred way to store my homemade ice creams. It’s an item I already have on hand. It’s much easier to get a nice scoop of ice cream from a loaf pan than from a quart container due to its shape, plus it fits nicely in the freezer too. You can use metal (nonreactive) or glass loaf pans. A standard 9×5-inch loaf pan can hold up to four pints of ice cream.

A metal pan will get colder faster than tempered glass.

3. Pie Dish

You probably already have one of these already in your cupboards from baking that apple pie last Thanksgiving. Use it. A standard 9-inch pie dish holds up to two pints of ice cream.

4. Ice Cream Container

These insulated ice cream containers are sturdy and reusable and come in a variety of shapes and sizes.

5. Freezer-Safe Plastic Containers

Still have your Tupperware or Rubbermaid containers – I know you still do😁. Use them! They work well for storing homemade ice cream, and they’re a lot cheaper than specialty containers.

How To Keep Your Ice Cream From Getting Freezer Burn?

What Is Freezer Burn?

Over time, ice evaporates. As the moisture leaves the ice cream and mingles with moist ambient air, it refreezes on the ice cream’s surface, Ice crystals begin to form when ice cream is refrozen. This is known as freezer burn. Freezer-burned ice cream is edible and safe to eat, but it will negatively affect the overall texture of your ice cream.

How To Prevent Freezer Burn Ice Cream?

1. Colder is Better –  The best freezer temperature for ice cream is below 0°F. It’s important to keep your ice cream stored within the main part of the freezer and not the door. Store it in the back of your freezer. The freezer door fluctuates in temperatures because it’s being opened and closed all the time. Keeping ice cream really cold at all times until it is served is key. If you want your ice cream to soften before eating, leave it on the counter for a few minutes rather than using the microwave.
2. Wrap It Up – Air exposure is ice cream’s worst enemy. To prevent crystallization and freezer burn press a piece of cling wrap or wax paper over the surface of the ice cream, then wrap the whole pan really well with plastic wrap to prevent crystallization and freezer burn. This also protects your ice cream from absorbing other flavors from your freezer.
3. Eat It up – your ice cream will deteriorate over time even in the best storage conditions. Gather the besties and dig in!

How Long Will Homemade Ice Cream Last In The Freezer?

Homemade ice cream is only good for about two weeks, so eat it up!

Kraving More?

Check out my other krave-worthy and indulgent dessert recipes or other homemade ice cream recipes, or explore The Recipe Index for even MORE KRAVE-WORTHY EATS.

Homemade Mango Ice Cream

Recipe by Kerri-Ann Bryan

This creamy and delicious no-churn recipe features fresh, ripe, and super juicy mangoes, my homemade condensed milk & heavy cream. 3-ingredients…that’s it!!! It’s just as creamy and irresistible as the store-bought variety and incredibly easy to make. Plus it requires no ice cream machine.

Course: DessertCuisine: CaribbeanDifficulty: Easy

Pin

Print

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

558.07

kcal

Freeze Time

6

minutes

6

hours 

Cooking Mode

Keeps your device screen on while following the recipe, so you don't have to keep unlocking your phone while cooking.

Ingredients You’ll Need

• 14 ounces sweetened condensed milk (cold). I used my homemade sweetened condensed milk.
  

• few drops yellow food coloring (optional )

• 2 cups coldheavy cream (cold)

• 2 large ripe mangoes

Step-by-Step Guide

• Dice the flesh of the mango and discard the skin and seed.
• Puree using a blender, food processor, or an immersive blender then measure out 2 cups of mango puree (about 2 1/2 cups of diced-up mango).
• Pour puree into a non-stick skillet over medium-low heat.
• Allow the puree to cook, stirring constantly, for 8 – 10 minutes or until the mixture has been reduced by half. You’ll know it’s ready when you can drag a wooden spoon across the skillet and the path remains there for a second. You can also measure out the puree to ensure it’s reduced to at least 1 cup – less is even better!
• Allow the puree to cool.
• Making The Ice Cream
• Combine cooled mango puree and sweetened condensed milk in a large mixing bowl. Add food coloring if using. Whisk the mixture until combined and set aside.
• In a separate bowl using a whisk, hand mixer (or in a bowl of a stand mixer), beat cold heavy cream until stiff peaks form. You’ll know you have stiff peaks when the cream holds its shape on the whisk or beater? The colder your cream is, the faster it’s going to whip.
• Take a large spoonful of whipped cream and add it to the mango mixture. Fold through until mostly combined – lumps are fine.
• Use a rubber spatula and fold the mango mixture into the cream until it’s lump-free. This will take a few minutes.
• Next, transfer the mixture to a loaf pan (glass or another non-reactive container) specialty ice cream container, or an old ice cream container.
• Lightly tap the loaf pan on the counter container to excess remove air bubbles and use the spatula to smooth.
• To prevent crystallization and freezer burn press a piece of cling wrap or wax paper over the surface of the ice cream, then wrap the whole pan really well with plastic wrap to prevent crystallization and freezer burn. This also protects your ice cream from absorbing other flavors from your freezer.
• Freeze until solid, about 6 hours.
• Remove cling wrap and parchment paper. Stand for 5 minutes to soften slightly, then scoop and serve!
  If frozen for 24 hours or longer, it will need a couple of extra minutes to soften to a scoop-able consistency.

Watch the Recipe in Action

Kerri-Ann’s Best Tips

• Use cold heavy cream or whipping cream. Keep it refrigerated until you are ready to use it. The colder your cream is, the faster it’s going to whip. You can also set the bowl on top of a bed of ice to keep the heavy cream cold as you whip.
• In case you overwhip the cream and it starts to get lumpy fold a tablespoon of cream at a time with a rubber spatula until it folds back out.
• The best freezer temperature for ice cream is below 0°F.
• To prevent crystallization and freezer-burn press a piece of cling wrap or wax paper over the surface of the ice cream, then wrap the whole pan really well with plastic wrap to prevent crystallization and freezer burn. This also protects your ice cream from absorbing other flavors from your freezer.
• If you accidentally leave your ice cream out on the counter for an extended period and it melts completely – do not refreeze it as is. Re-whip the whole thing then refreeze it.
• I ALWAYS recommend reading through the recipe in full a couple of times before starting. That way you know exactly what to expect and you can prep accordingly.
• Gather all your ingredients before cooking. This way you don’t forget to add an ingredient or two. Believe me, It has happened so many times so I use “mise en place” to save my sanity and the recipe.
• For your convenience, you can automatically generate a grocery list using the whisk plugin located the the “Ingredient Rundown” section (scroll ↑).

Tried this recipe? We’d love your feedback!

Don’t forget to snap a pic of your dish and tag @kerriannskravings on your socials with #kerriannskravings. We’d love to see your version and share it with our community! —you might inspire the next home cook to try it out!

Key Equipment/Products Used

Hand Mixer

Buy Now →

3-Piece Glass Mixing Bowls

Buy Now →

Rubber Spatula

Buy Now →

Nonstick Baking Loaf Pan Set, 9X5″

Buy Now →

Insulated Ice Cream Container

Buy Now →

Insulated Ice Cream Tubs

Buy Now →

Sweetened Condensed Milk

Buy Now →

Featured Links powered by

Nutrition Information

kerriannskravings.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. For more information read our Nutritional Disclaimer.