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
Units
Scale
- 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