Mango Lime No Churn Ice Cream
Delicious mango and lime no-churn ice cream, great to cool down hot summer days.
- 3/4 cup thawed frozen mango pulp
- 1/2 cup sweetened condensed milk
- Grated zest and juice of 1 lime
- 1/4 cup confectioners' sugar
- 1 1/2 cup cold heavy cream
Whisk the mango pulp, condensed milk, lime zest and juice add confectioners' sugar in a bowl until smooth; set aside.
Add 1 cup heavy cream and beat with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes.
Add ½ cup whipped cream into the mango mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or 2-quart baking dish. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight. Let soften about 20 minutes at room temperature before scooping.