No-Churn Mango Coconut Ice Cream
A tropical-inspired frozen dessert that combines juicy mango with creamy coconut for a smooth, refreshing treat made without any special equipment.
Equipment
- Mixing bowls
- electric mixer or hand whisk
- Spatula
- freezer-safe container
Ingredients
- 2 cups heavy whipping cream, chilled
- 1 can sweetened condensed milk
- 1 cup mango puree, smooth
- ½ cup coconut cream
Instructions
- In a large mixing bowl, beat the cold heavy cream until it becomes thick and holds firm peaks.
- In another bowl, stir together the sweetened condensed milk, mango puree, and coconut cream until the mixture is smooth and evenly blended.
- Carefully combine the whipped cream with the mango mixture, folding gently to keep the texture light and airy.
- Pour the mixture into a freezer-safe container and spread it out evenly.
- Cover securely and place in the freezer for at least 6 hours, or until fully set.
- Let it soften slightly at room temperature before scooping, then serve.
Notes
- Choose fully ripe mangoes for a naturally sweet and vibrant flavor.
- For extra coconut taste, sprinkle toasted coconut flakes on top before serving.
- Keep the container tightly sealed to maintain a smooth and creamy consistency.