This rich and creamy delicious homemade mango Ice-cream is giving everything it’s supposed to give. It’s a frozen dessert treat for your tastebuds. 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! 😋
Table of contents
- Ingredient Rundown
- Got Leftovers?
- How To Keep Your Ice Cream From Getting Freezer Burn?
- How Long Will Homemade Ice Cream Last In The Freezer?
- Kraving More?
- Key Equipment/Products Used
- Nutrition Information
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.*** The full recipe, including all ingredients, measurements, and instructions, is located in the recipe card below.
Sweetened condensed milk – I used my homemade sweetened condensed milk. 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.
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.
What’s The Best Way To Store Homemade Ice Cream?
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!
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 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.
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.
Ice Cream Container
These insulated ice cream containers are sturdy and reusable and come in a variety of shapes and sizes.
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.
Ways To Prevent Freezer Burn
- 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.
- 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.
- Eat It up – your ice cream will deteriote overtime 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!
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!
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.
6 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Sodium 106.7mg 5%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
- Dietary Fiber 2.02g 9%
- Sugars 55.58g
- Protein 8.52g 18%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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.