A peanut butter and mango ice cream is beyond simple when made without eggs or an ice cream machine.
By Preeti Tamilarasan
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.
- 2 fully ripen Mango
- 2 tbsp milk powder
- 1 and ½ tbsp peanut butter
- 1 tbsp corn flour
- ½ cup milk
- Peel off the skin of mangoes and chop them into fine pieces. Blend mango and peanut butter in a mixer till smooth. Add milk powder and corn flour. Blend it again. Finally, add milk and blend again. You will get smooth and creamy mixture. Pour this in an pan or dish and cover with plastic cling wrap. Keep the tin in freezer.
- After 3 hours, remove the tin. Ice crystals will be formed, so break the mixture into several cubes and blend them again in mixer. Pour the mixture again in tin and cover will cling wrap. Repeat this for 3-4 times. Finally, pour the mixture again in tin and keep in freezer till it is set. At the time of serving, scoop out the cream and fill in a bowl. Drizzle with honey and sprinkle few chopped nuts. Serve them.
I am Preeti Tamilarasan, author & photographer of Indian Kitchen. I’m an engineering graduate who left her job after marriage and started blogging for time pass, which later became my passion and introduced me to the world of food photography. I have shared more than 1000 recipes in 3 years of blogging. I mostly concentrate on healthy Indian cooking.