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–+ servings
Three scoops of no churn mango ice cream are in a bowl with chunks of mangoes in the bowl.
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Homemade Mango Ice Cream (No Churn!)

If you’re craving something creamy, fruity, and totally refreshing, this no churn mango ice cream is calling your name. It’s ridiculously easy to make with just four ingredients and no ice cream maker required!
Prep Time6 hours 5 minutes
Cook Time0 minutes
0 minutes
Total Time6 hours 5 minutes
Course: Dessert
Cuisine: American
Keyword: No churn mango ice cream
Servings: 8 Servings
Calories: 380kcal
Author: Lynn Polito

Equipment

  • Loaf pan
  • Liquid measuring cup
  • Measuring Spoons
  • Hand Mixer or stand mixer

Ingredients

  • 2 cups Heavy whipping cream
  • 1 can Sweetened Condensed Milk 14 oz
  • 1 teaspoon Lime juice
  • 1 ½ cups Chopped Mangoes

Instructions

  • Pour the heavy cream in a large mixing bowl. Whip the cream to stiff peaks.
  • In a bowl, mix condensed milk, lime, and chopped mangos.
  • Fold the whipped cream into the mango mixture. Be careful not to deflate the whipped cream. Pour it into a loaf pan.
  • Freeze 4–6 hours or until firm.

Notes

  • Use ripe mangoes for the sweetest, most flavorful ice cream. If you can't find ripe mangoes, you can use frozen ones, just defrost them first.
  • Chill your mixing bowl and beaters before whipping cream for the fluffiest texture.
  • Let the ice cream sit at room temperature for 5–10 minutes before scooping for the creamiest results.
  • You can easily double or triple this recipe.  Just make sure you have a big enough airtight container to keep the ice cream in while it freezes.

Nutrition

Calories: 380kcal | Carbohydrates: 33g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 79mg | Potassium: 293mg | Fiber: 0.5g | Sugar: 33g | Vitamin A: 1342IU | Vitamin C: 13mg | Calcium: 183mg | Iron: 0.2mg