Coconut Mango Ice Cream
This homemade ice cream is a great combination of the tropical flavors of creamy coconut ice cream and refreshing fruity mango.
Ingredients
- 14 oz (397g) sweetened condensed milk
- 1 ½ cup (360g) heavy whipping cream (35% fat)
- 1 cup (240g) coconut cream
- 1 tsp (5g) coconut extract
- 23 oz (650g) mango puree (about 3 mangoes)
Instructions
- Peel and dice the mangoes. Transfer into the bowl of a food processor and blend until puree is formed.
- In a large bowl whip cream until stiff peaks are formed.
- Add in the condensed milk, coconut cream and coconut extract and mix in gently with a spatula.
- Pour ⅓ of coconut mixture in a 8 X 12 inch (20x30cm) container.
- Pour ⅓ of mango puree.
- Pour ⅓ of coconut mixture.
- Pour ⅓ of mango puree.
- Pour the last ⅓ coconut mixture.
- Pour the last ⅓ of mango puree.
- Use a knife to create swirls.
- Freeze for 6-8 hours or until set.
- Before serving let it sit at room temperature for 10 minutes to get to the right consistency.
Video
Nutrition
Calories: 2916kcalCarbohydrates: 345.6gProtein: 43.8gFat: 160.1gSaturated Fat: 114.4gCholesterol: 382mgSodium: 622mgPotassium: 3262mgFiber: 17gSugar: 322.3gCalcium: 135mg