GLUTEN-FREE & EGGLESS MANGO ICE CREAM (EASY & CREAMY!)
Get summer ready with this easy, 3 ingredient Mango Ice Cream recipe to make refreshing, gluten-free, and eggless Mango Ice Cream at home! No artificial flavors or colors nor any chemical stabilizers are used in this recipe. Pure Kesar Mango and cream to indulge in natural flavors!
Equipment
- 1 Hand Blender
- 1 Ice Cream Maker
Ingredients
- 3 cups Heavy Whipping cream
- 1 cup Half and half
- 1 cup Granulated white sugar
- ¾ cup Mango pulp sweetened (Kesar or Alphonso mango)
- 1 tsp Ground cardamom
Instructions
Preparation
- Make sure the heavy whipping cream, half and half, and mango pulp* are all chilled. It is important to have all the ingredients chilled so that there is minimal ice crystal formation as they are mixed and churned. Pro tip: I'm using a canned mango pulp, but, if you're making a mango pulp using fresh mangoes, make sure the pulp is chilled in the refrigerator.
- Setup Ice Cream Maker: I'm using a compressor based ice cream maker. This ice cream maker does not need the ice cream drum to be frozen. Just make sure the ice cream machine is setup in a well-ventilated area.
- Freeze container: Put an air-tight storage container in the freezer. This way when the ice cream is transferred, there is no moisture developed due to heat loss.
Ice Cream Mixture
- In a large mixing bowl, using a hand blender, combine the mango pulp and sugar for about 30 seconds to a minute. Scrape the sides of the bowl stopping in between to make sure the sugar is well incorporated.
- Then, add in the half and half and blend for another 30 seconds. Next, add in the heavy whipping cream and keep blending until soft peaks are formed.
- Do a taste test to check the sweetness* and adjust sugar accordingly. If you'd like a stronger mango flavor, you may need to add more mango pulp. Depending on the type of mango, you may have to adjust the ratio slightly.*Pro tip: The brand of mango pulp I used was sweetened, if you're using an unsweetened brand, you may have to add more sugar.
- Add in ground cardamom, as it helps enhance the flavor of mango in my opinion. However, you may skip it. Blend it for a minute to make sure all ingredients are mixed well.
Freeze the ice cream
- Without Ice cream Maker: If you're not using an ice cream maker, transfer the contents to the pre-chilled storage container, cover with a plastic wrap and freeze for about 6-8 hours.
- With Ice Cream Maker: Transfer the contents to the ice cream maker container. Close the lid and turn on the machine. Refer to the instructions of your ice cream maker model. Usually, the ice cream is set between 30-45 minutes. However, this time may vary based on the ingredient temperatures, room conditions or the ice cream maker make or model.
- Enjoy this delightful dessert with your loved ones with some chopped pistachios or freshly cut mangoes or just by itself! Please leave a comment below to let me know how yours turned out.