No-Churn Mango Blueberry Ice Cream

If you've never made no-churn ice cream before then you are in for a huge surprise. This is one of those ridiculously simple recipes that will keep you coming back for more. All you need is heavy cream and condensed milk, plus a flavour booster; in this recipe it's mangoes and blueberries. The texture is creamier than store-bought and nobody will believe you made it without an ice cream maker. No-churn ice cream may possibly be the best thing out of the kitchen since sliced bread.

• 1 1/4 cup heavy whipping cream, chilled
• 1/2 cup sweetened condensed milk
• 1 fresh mango, finely diced (about 1/2 cup)
• 1/2 cup blueberry compote* (or substitute with jam)
*1/2 cup frozen blueberries + 2 tablespoons water + 1 tablespoon sugar boiled together into a thick syrup.
  1. In a cold bowl, whip the cream on medium-high speed until it forms medium-stiff peaks. 
  2. With a spatula, gently fold the condensed milk into the whipped cream until well incorporated. Add the mango and distribute the diced pieces with a few gentle folds. 
  3. Pour half the mixture into a freezer-safe container. Drizzle dollops of the blueberry compote over the cream, reserving half of it for topping. Pour in the remaining cream mixture and repeat the blueberry dollops. Swirl a knife or chopstick through the mixture to distribute the compote throughout (it also makes it look pretty). 
  4. Freeze for 6 hours then scoop, serve and enjoy!

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