Spicy Mango No-Churn Ice Cream
- Level: Easy
- Yield: 16 servings (8 cups total)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 179
- Total Fat
- 13
- Saturated Fat
- 8
- Carbohydrates
- 15
- Dietary Fiber
- 0
- Sugar
- 14
- Protein
- 2
- Cholesterol
- 47
- Sodium
- 47
- Total: 5 hr 15 min (includes freezing time)
- Active: 15 min
Ingredients
1 pound frozen chopped mango (about 2 cups), thawed at room temperature for 10 minutes
One 14-ounce can sweetened condensed milk (about 1 cup)
1 teaspoon pure vanilla extract
Pinch fine salt
1 jalapeno pepper, seeded and minced (for additional heat, use the seeds)
Zest of 1 lime, plus extra for serving
2 cups heavy cream, cold
Chili powder, for serving
Directions
Special equipment:
a 9-by-5-by-3-inch metal loaf pan, chilled- Pulse the mango in a food processor until you achieve pea-size chunks. Add the condensed milk, vanilla and salt. Pulse to combine, then remove to a medium bowl and fold in the jalapeno and lime zest; set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the mango mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until until solid and scoopable, about 5 hours. Serve topped with a pinch of lime zest and chili powder.