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Alphonso mango cheesecake ice cream
This recipe makes the absolute BEST & creamy mango cheesecake ice cream. It is loaded with the fragrance and deliciousness of Alphonso mangoes ❤ This recipe tastes exactly like my Ultimate Mango Cheesecake but in ice cream form!
Ingredients
- ½ cup heavy whipping cream
- ¼ cup cream cheese (softened at room temperature)
- ½ teaspoon vanilla extract
- ¼ can sweetened condensed milk (I used a 400 grams can)
- ½ cup alphonso mango pulp
- ¼ cup chopped fresh mangoes
- 4 vanilla cookies (or similar crackers)
Instructions
- Make sure your heavy whipping cream is very cold before you begin. Whisk the cream using a stand/hand mixer until it starts getting thick and fluffy. We don't want it to get to stiff peaks, so turn off the mixer when it is thick and airy. Save the whipped cream for later.
- Using electric beaters, mix together the cream cheese, vanilla extract & condensed milk until they are well combined.
- Add in the whipped cream to this mixture and fold it in slowly until everything is well combined.
- Add in the mango pulp, chopped mangoes and coarsely crushed cookies and mix everything well together.
- Transfer this mixture into a freezer safe container and cover with a tight fitting lid. Freeze for a minimum of 4-6 hours before scooping and serving.
Video
Notes
- If you can’t find both fresh/canned Alphonso mango, you can use any other non-fibrous mangoes (like Champagne/Ataulfo) in this recipe. You might need to add more sugar depending on how sweet your mangoes are.
- After the ice cream has frozen for several hours, place the ice cream container out at room temperature for 5-10 minutes for easy scooping.
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