Mango Peanut Butter Ice Cream, an egg-less and no churn mango ice cream variety which is also flavored with peanut butter. This recipe is loosely adapted from abrowntable. This is my first time with homemade ice cream and I was not at all sure how it would turn out. I did not wanted to add heavy cream, egg or condensed milk. So ended up with this combination of milk powder, corn flour and milk. For vegan version, try replacing milk with coconut milk.
I have not added sugar or honey. The mango was very sweet. But at the time of serving, you can drizzle honey and few chopped nuts like they serve in Ibaco. 
As I usually make popsicles and not ice cream, here are some of my favorite popsicle recipes, Masala Grapes Popsicle, Strawberry Pista Kulfi and Sugarcane Popsicle.
PrintNo-Churn Peanut Butter and Mango Ice Cream
- Total Time: 15 minutes plus freezing time
- Yield: 4 servings 1x
Description
This no-churn ice cream combines the tropical sweetness of mango with the rich, nutty flavor of peanut butter, all without the need for eggs or an ice cream machine.
Ingredients
- 2 fully ripe mangoes
- 2 tablespoons milk powder
- 1 and 1/2 tablespoons peanut butter
- 1 tablespoon corn flour
- 1/2 cup milk
Instructions
- Peel the mangoes and chop them into fine pieces.
- In a blender, combine the chopped mangoes and peanut butter. Blend until smooth.
- Add the milk powder and corn flour to the blender. Blend again until well combined.
- Pour in the milk and blend once more until the mixture is smooth and creamy.
- Transfer the mixture to a freezer-safe container and cover it with a lid or plastic wrap.
- Freeze for at least 4-6 hours or until the ice cream is firm.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Optionally, drizzle with honey and sprinkle with chopped nuts.
Notes
For a vegan version, replace milk with coconut milk. If your mangoes are not very sweet, consider adding a sweetener like honey. Store the ice cream in an airtight container in the freezer for up to a week. Let it sit at room temperature for a few minutes before serving to make scooping easier.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 25
- Sodium: 50
- Fat: 6
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 0
Frequently Asked Questions
Can I use frozen mango for this recipe?
Yes, you can use frozen mango, but make sure to thaw it slightly before blending to achieve a smooth texture.
What can I substitute for milk if I want a vegan version?
You can replace regular milk with coconut milk for a vegan option.
Why is there no sugar added to this ice cream recipe?
The recipe relies on the natural sweetness of the ripe mango, so additional sugar or honey isn’t necessary unless desired at serving.
