No Churn Mango Ice Cream

No Churn Mango Ice Cream

No Churn Mango Ice Cream

45 minutes

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Details
  • Servings:   6
  • Gluten-Free:   True
  • Weight Watchers:   21 Points
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Cuisine
  • dessert
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Ingredients
  • 500ml heavy or double cream (48% fat)
  • 1 & 1/3 cups icing sugar
  • 3/4 cup thick mango juice/nectar
  • 1 tablespoon lime juice
  • 1 can mango slices in syrup (410g)
Instructions

Drain a can of mango slices.

Cut the mango slices into small bite size bits.

In a large bowl, add 500ml of 48% fat double cream. The fat content of the cream is really important. If the cream has too much fat, youll be making chilled butter. If it doesnt have enough fat, the ice cream will be rock hard and icy.

The double cream in South Africa is 60% fat. So I used 250ml of that. And then added 250ml of regular whipping cream, which was 36% fat.

Add 1 & 1/3 cups of sugar. Dont cut back on this, its already been reduced in sugar. Any less and youll have ice cream that doesnt taste like dessert.

Use a really thick mango nectar or juice. If you can get pure mango juice, even better.

Add 3/4 cup of mango juice to the cream.

Add 1 tablespoon of lime juice.

Whisk the mixture till it thickens. You want to beat till the mixture resembles melted ice cream. Liquidy but thick. Dont overbeat! Else youll get butter instead of ice cream.

Add the chopped mango bits. Fold them in gently, adding as much air as you can in the process.

Pour the mixture into a large plastic or glass container. Create folds as you pour, trapping in even more air in the process.

Cover the container tightly and place in the freezer overnight.

Remove from freezer and let it rest in room temperature for a couple of minutes before scooping out to serve.

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