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Mango-Peach No-Churn Ice Cream

Inspired by the favorite peach-mango pastry at a Filipino fast food chain, I combined these fruits in a creamy mixture to make Mango-Peach no-churn homemade ice cream. This was the quickest and easiest way to make ice cream right in my kitchen. So, as the hot summer days roll by, there is no need for you to go out for ice cream. This Asian in America blog post by Elizabeth Ann Quirino was inspired by a recipe from Jenni Field of Pastry Chef Online.
. This recipe serves about 1 ½ to 2 quarts of ice cream.
Prep Time12 minutes
Total Time12 minutes
Course: Dessert
Cuisine: American, Asian, Filipino
Keyword: Mango Peach No Churn Ice Cream
Servings: 4 people
Calories: 417kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • Large mixing bowls
  • Insulated ice cream container - to store in freezer

Ingredients

  • 2 cups heavy whipping cream
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 teaspoon coarse salt
  • 2 teaspoons vanilla
  • 2 cups chopped fresh mangoes; pureed in processor; or use canned mango puree
  • 2 cups fresh peaches, cut into 1/2-inch sized cubes peaches

Instructions

  • In the bowl of the stand mixer, combine the heavy whipping cream, condensed milk, salt and vanilla. Using the mixer, whip these ingredients together till the base thickens and soft peaks form. It will take about 8 to 10 minutes at a medium high speed of the mixer.
  • Mix in the mango puree and blend well for about 2 minutes.
  • Fold in the peach cubes.
  • Pour the ice cream mixture either in a loaf pan or a large insulated plastic container for freezer storage.  Cover well with plastic wrap. Freeze the ice cream till it is firm -- for about 6 hours or overnight.
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Nutrition

Serving: 100g | Calories: 417kcal | Carbohydrates: 4g | Protein: 2g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 163mg | Sodium: 482mg | Potassium: 93mg | Sugar: 1g | Vitamin A: 1750IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg