What is the best way to kickoff summer? What else but with ice cream! Smooth and creamy, no churn homemade ice cream. I had been dying to share this recipe with you for months now. Although ice cream for me is an all-time dessert (even during winter), I still thought that it would be best to share it when the weather starts getting warmer.
I had always avoided recipes that calls for whipped cream because anything with whipped cream always taste so good. I already know that once I start eating it, it will be difficult for me to stop. I can seriously finish 1 pint of Strawberry Haagen-Dazs Ice Cream in one sitting, that is how much I love ice cream. I made an exception for this homemade ice cream.
I made an exception for this homemade ice cream. Why so? Well, I checked the ingredients of my favorite Strawberry Haagen-daz ice cream. It says cream, strawberries, concentrated skim milk, sugar and egg yolk. These are almost the same ingredients I am using for this homemade ice cream and that made me feel less guilty, not to mention it made me happy too because I am making it at home. My own homemade no churn ice cream. It cannot never get more exciting than that.
This homemade ice cream is extremely smooth, creamy with the intense tropical flavor of Mango. It is so smooth and creamy that one would think it was a store-bought ice cream. It is as good as the one that you can buy at the grocery, but at some point it is better because is homemade and I know exactly what goes in it.
This is so easy breezy, and I guarantee you that you are going to love it. This recipe is custard base, which gives the extra smooth and creamy texture. The good news it that you can make the custard base ahead of time that leaves you only to making the whipped cream and mixing it. Stop drooling over the photos, you can make this at home too. Try it! Let’s get started!
- Custard Pastry Cream
- 2 Large ripe Mango – pureed with slight chunks of Mango
- 2 cups Whipping Cream
- Make Custard Pastry Cream. Set aside and let completely cool. Add puree Mango. Mix until fully combined.
- Add the heavy cream to a large bowl. Click here for tips on how to whip cream successfully. Using an electric mixer set to medium speed, beat until stiff peaks form. Turn the speed to low and slowly pour in the custard mixture. Turn the speed back up to medium and beat until thickened.
- Transfer to a freezer-safe container and freeze for at least 6 hours, overnight preferred.
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Make ahead tip: The Mango Custard Pastry Cream can be made 3 days in ahead. Keep refrigerated.
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