Delicious and easy to make no-churn vanilla ice cream swirled with sweet, creamy mango puree. This mango vanilla swirl ice cream is the perfect tropical treat for the hottest days of summer!
Summer time = mango season! Right? Am I the only one that goes crazy buying a box of mangos from the Indian grocery stores every time I go?? So I try to get a nice assortment of mangos in varying levels of ripeness. That way you can space out how many mangos you eat in a single day. Of course, sometimes that does not always work out and you've got like 5 mangos that all super ripe. My recommend is that to cut those mangos into cube freeze them and then make this mango vanilla swirl ice cream!
Easy to Make No-Churn Ice Cream
Start with a no-churn vanilla ice cream base. Just 4 simple ingredients.
- Heavy whipping cream - 2 cups
- Sweetened condensed milk - 1 14oz can
- Vanilla Extract - 2 teaspoons
- A pinch of salt
Also note the measurements, I hate opening up a can of condensed milk and only using some it. These measurements are the easiest to work with that, that I've found.
Adding Fresh Mango to your Ice Cream Base
To make this mango vanilla swirl ice cream, I like to use frozen mango. You can use fresh mango that you've frozen yourself (if you've gotten a few too many mangoes on your hands) or (if you're more normal than me) look for the Kent or Alphonso frozen mango slices you can find them at your local Indian grocery store. Blend up the slices to your desired consistency. I make mine pretty smooth, but if you like mango chunks in your ice cream just pulse the mango a few times.
Try to get the slices instead of the puree because you want to control the water content in the this ice cream mixture. Adding too much water, may lead to water crystals forming in your ice cream as its freezing. And then it won't be as smooth and creamy.
Once you have the mango slices pureed, gently fold the puree into half of the vanilla ice cream mixture. Then just alternate adding the mango and vanilla mixtures to the container. It really does not have to be perfect. If you're looking for more swirl patterns, run a knife through the mixtures in a zig zag. No matter what it looks like, me believe me it's delicious and it will be devoured before you know it!
Mango and Vanilla Swirl Ice Cream (No-Churn Recipe)
- 1 14 oz can sweetened condensed milk
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- pinch salt
- 1 cup frozen mango
- In a blender, puree the frozen mango cubes until you reach your desired consistency. If you're looking for a smooth consistency and having difficulty blending, add a tablespoon of water. Set aside mango puree.
- Whip the heavy whipping cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Add vanilla extract and salt and whip again for about 20 seconds to incorporate. Add the condensed milk and beat with the electric mixer for another 1 to 2 minutes until combined.
- Pour about half of the whipped vanilla mixture into another small bowl, gently fold in the mango puree.
- Pour about half of the vanilla ice cream mixture into a 9-by-5-by-3-inch loaf pan, or any 6 cup freeze-able container. Then either dollop or gently pour the mango ice cream over the vanilla. Repeat with the remaining vanilla and mango mixtures. Run a butterknife through the container to further swirl the mixtures. Cover and freeze for at least 5 hours before enjoying.