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
- 2 fully ripe mangoes
- 2 tbsp (30 ml) milk powder
- 1 and 1/2 tbsp (22 ml) peanut butter
- 1 tbsp (15 ml) corn flour
- 1/2 cup (120 ml) 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