The weather is finally getting warmer, and I am still on a mission to turn the ingredients I have on hand into delicious recipes. With a bunch of mango ripening quickly and a container full of mint growing rapidly out on the patio, it was pretty obvious that I needed to use these ingredients to make something soon.
This ice cream recipe isn’t the super creamy “French” variety, but the ingredients combine into an ice cream that is refreshing and super simple to make.
Mango Mint Ice Cream
Combining fresh ingredients into a creamy dessert to strike a balance that is perfect for spring and summer days.
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Servings: 6 servings
Cost: $20
Equipment
- Blender or food processor
- Saucepan or small pot
- Fine-mesh strainer
- Ice cream maker
Ingredients
- 3 ripe mangoes, peeled and cut into large chunks
- 2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar
- 3 Tablespoons fresh mint, ripped apart or chopped roughly
- 1/2 teaspoon vanilla extract or 1/4 teaspoon vanilla bean pod scrapings
Instructions
- Peel and cut the meat of each mango into large chunks. Puree the fruit in a blender or food processor. Combine pureed mango with heavy cream and set aside.
- Combine milk, sugar, and mint leaves in a pot and simmer on a low heat for 25 – 30 minutes. Do not let this boil and burn. It is okay if the milk turns green, this is just the oils from the mint.
- Use a fine-mesh strainer to strain both the mango/cream and milk/mint mixtures and remove leaves, chunks of mango, etc. You can strain them into the same bowl. Stir to combine and cover. Place in the freezer to chill for at least 30 minutes and up to 2 hours.
- Follow instructions for the ice cream maker or churner for churning your prepared and chilled ice cream base. About 35 minutes should be fine for these ingredients. Transfer the ice cream into an airtight container or glass and freeze for 2 hours.
- Serve with more fresh mint, diced mango, cinnamon sugar chips, or any of your favorite ice cream toppings.
Notes
Complete transparency here: It isn’t 100% necessary to have an official ice cream maker or churner to make ice cream, especially when you aren’t using eggs in your ice cream base. The machines help to create the consistency we’re all familiar with. If you strain and stir the base well then chill, your results will still be delicious. You should stir the base every 15 – 30 minutes to ensure the ice crystals distribute evenly, and, eventually, you will have something very similar to what would have come out of a legitimate ice cream maker. Use a metal mixing bowl or container to speed up the time it takes for ice cream to solidify.
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