Ingredients for Mango Pineapple Ice Cream No Machine Needed
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How to Make Mango Pineapple Ice Cream No Machine Needed
- Cut 2 ripe mangoes into chunks and use a fork to mash them into a coarse pulp.
- In a large bowl, combine 1 cup of coconut milk, 1/2 cup of heavy cream, and 1/4 cup of milk (any kind). Add 2-3 drops of orange food coloring for a subtle tint (optional).
- Drain one 20-ounce can of pineapple chunks well, reserving the juice for another use (optional).
- Add the drained pineapple chunks and mango pulp to the bowl with the milks. Stir gently with a large spoon until well combined.
- In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the mango-pineapple mixture until just combined. Be careful not to overmix.
- Pour the mixture into a freezer-safe container (at least 8 cups capacity). Cover tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming.
- Freeze for at least 6 hours, or preferably overnight, until solid. Let the ice cream sit at room temperature for 10-15 minutes before scooping to achieve the perfect consistency.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
230g
Fat
73g
Carbs
21g
