Peach Mango Ice Cream (No Churn!)
This Peach Mango Ice Cream is a hybrid of the classic Jollibee pie and a mango float. Made with just whipped cream and condensed milk, it is the perfect no churn summer ice cream.
Servings: 12 Servings
Equipment
- Loaf Pan
Ingredients
- 2 Whole Mangoes, skin removed and flesh cut into cubes
- 4 oz Canned Peaches in Syrup
- 16 oz whipping cream, whipped
- 11-14 oz Can Condensed Milk (either coconut or regular)
- 2 Pieces Graham Crackers Crushed
Instructions
- To make the ice cream base first whip the whipping cream until quadrupled in size and starts to hold it's shape.
- In a bowl add the just whipped cream and can of condensed milk. Fold the mixture slowly so that you don't take out any air from the whipped cream.
- Place half of the cream mixture in a loaf pan. Then dot half of the peach mango puree on top of the cream.
- Sprinkle half of the graham cracker crumble on top of the peach mango mixture. Use a spoon to lightly mix it together to look like marble.
- Now you are going to repeat the same process with the rest of the ingredients. Starting with the cream. Then add the rest of the peach mango pure.
- Finally add the last bits of the graham cracker crumbs. Swirl it around a bit and then cover with plastic wrap.
- Freeze overnight.
- To serve all you need to do is to take out the frozen Peach Mango Ice Cream out from the freezer and let it sit on the counter top for 5 minutes. Scoop as much as you want.