Mango Ice Cream- No Churn No Eggs
The easiest mango ice cream recipe ever-just mix,freeze and serve! No Churning and No eggs needed. With only four easily available ingredients and the flavor of mango mixed with saffron, this ice cream is always a hit with everyone.
Ingredients
- 1 can mango pulp 30 oz/850 gms/1 lb 14 oz
- 1 can condensed milk 14 oz/396 gms
- 1 can evaporated milk 12 oz/350 ml/340 gms
- 1 tub cool whip 8 oz/226 gms thawed
- Few saffron strands
- 2 pinches of Green cardamom powder
- Chopped almonds pistachios and saffron for garnishing
Instructions
- Thaw cool whip in refrigerator
- In a large container mix mango pulp,condensed milk, evaporated milk,cardamom powder and saffron with a spoon or whisk
- Give the cool whip a gentle stir and add it to the container with mango pulp,condensed and evaporated milk
- Mix well till the cool whip blends in.
- Top with additional saffron. Cover with a lid and freeze overnight
- Scoop and top with almonds, pistachios,whipped cream and saffron
Notes
Thaw the cool whip in the refrigerator. It takes approximately 4 hours to thaw. Give cool whip a gentle stir and then mix with other ingredients. Since cool whip is light and fluffy,you may have to mix well to blend the cool whip with the mango mixture. If some tiny lumps of cool whip remain, its okay. I didn't use any special equipment,just use a whisk,fork or spoon to mix the ingredients together.
if cool whip is not an option-whip 1 pint/16 oz/475 ml of chilled heavy whipping cream till soft peaks form. Whip on medium. Now follow the above recipe
Tried this recipe?Let us know how it was!