No-Churn Mango-Coconut-Lime Ice Cream
Overview
Level: Easy
Total Time: 35 minutes (plus freezing)
Active Time: 15 minutes
Yield: 8 to 10 servings
Directions
Whisk mango pulp, condensed milk, lime zest, lime juice, confectioners’ sugar, and coconut extract in a large bowl until smooth; set aside.
Scoop the solid coconut cream from the top of a can into a separate large bowl (discard any liquid that has risen to the surface first). Break the coconut cream into small chunks, add heavy cream, and beat with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes (a few small chunks are fine).
Fold half of the whipped cream into the mango mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or 2-quart baking dish. Cover with plastic wrap and freeze until firm and scoopable—at least 6 hours or overnight. Let soften at room temperature for about 20 minutes before serving.
Categories
Dairy Recipes
Fruit
Mango
Lime Recipes
Coconut Recipes
Gluten Free
Low Sodium
