Mango Ice Cream (no ice cream maker needed!)

June 29, 2010 | By | Comments (2)

Most of the time I buy ice cream at the store.   But at least once or twice each summer, usually around the 4th of July, I like to pull out the ice cream freezer and get cranking on some homemade ice cream. 

This year I had so many varieties in mind that I began wondering if I'd overheat my ice cream mixer, ice or not.  Someone mentioned an ice cream recipe that could be made in a casserole pan in the freezer. A google search produced several likely ideas.  The recipe below is what I ended up making.  I based it pretty much on this video.

Serves 12

Preparation Time: 15 minutes, plus 3-4 hours for freezing

Ingredients

1 large tub of whipped topping (32 oz)

1 can sweetened condensed milk (14 oz)

8 ripe mangoes, skinned and seed removed

1 can pineapple chunks (14 oz) with juice drained off

Directions

Peel mangoes. (A potato peeler works great).  Slice mango flesh off the seed.  Drain pineapple.  Set aside few nice-looking chunks of mango, enough to yield about a half a cup of diced mango.  Puree remaining mangoes and pineapple in a food processor until fairly smooth.

In a large bowl, combine pureed fruit with sweetened condensed milk.  Add whipped topping.  Whisk together by hand with a wire whisk until well combined. Pour into a 9×12 pan. 

Dice the mango that you set aside and sprinkle it over the top of the mixture.  Cover and freeze for 3-4 hours or until firm.  You may stir once half way through the freezing time, but it is not essential. 

Yum!

COMMENTS

  1. becca banana

    Oh man, that looks delightful.

    June 29, 2010 at 10:16 pm
  2. Lisa

    It was full of ice crystals as posted, but I corrected the texture with a hand blender and some milk. Delicious!

    July 5, 2010 at 12:41 pm

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