This mango cookies and cream no-churn ice cream is a creamy, tropical twist on a classic frozen dessert made easy without an ice cream machine.
Table of Contents
Jump to:
- Florida and the Caribbean Culture
- Why You’ll Love It
- Mangoes in South Florida & the Caribbean
- Ingredients with Steps
- Culinary Glossary
- Instructions
- Equipment
- Kitchen Must-Haves Reviews
- Substitutions
- Variations
- Storage
- Cooking Tips
- Frequently Asked Questions
- Dessert Recipes
- Pair with Spicy Foods
- 📖 Recipe
- Have a Comment or Question?
Florida and the Caribbean Culture
Down here in Florida, when mango season rolls around in the spring and summer, someone’s always handing you mangoes. You’ll have bags of them more than you can possibly eat before they overripen. So what do you do with the extras? Easy: make ice cream.
Specifically, Mango Cookies and Cream Ice Cream. This cool, creamy treat is perfect for those hot summer days. And to keep things simple (and fun), we’re doing it no-churn style. All you need is a blender and a freezer, no fancy equipment required.
A Nostalgic Treat
I love using mangoes in this recipe because they remind me of my Haitian roots. Mangoes are a big deal in Haitian culture. Everyone has their favorite type and their signature way of eating it, and you better believe they’ll tell you it’s the best way.
To give this recipe a finishing touch, I add a little almond extract. It brings out that French pastry vibe, like the flavor of almond paste in a warm croissant or creamy pastry filling. That little addition takes this tropical dessert somewhere nostalgic and indulgent.
Honestly, just thinking about it makes me feel calm and content. And no, I’m not being dramatic, it’s that good. So let’s make this heavenly mango cookies and cream no‑churn ice cream, the kind that pairs beautifully with a spicy dish and leaves you grinning after the first bite. Let’s do it.
Why You’ll Love It
- No special equipment needed – Skip the ice cream machine! All you need is a hand mixer or stand mixer, a large mixing bowl, and a freezer-safe container.
- Uses simple ingredients – Made with ripe mangoes, heavy whipping cream, and cookies, this easy recipe skips the additives found in store-bought ice cream.
- Creamy texture without churning – Whip the cream to stiff peaks, fold in your mango mixture, and freeze for best results—no icy bits, just smooth, creamy mango ice cream.
- Packed with mango flavor – The combination of fresh mango puree, mango chunks, and coconut cream delivers a bold, tropical twist in every bite.
- Cookies and cream meet fruity ice creams – A fun mash-up of two favorite flavors that hits the spot on a hot summer day.
- Perfect for beginners – Is this your first time making a homemade mango ice cream recipe, or are you just short on time? This is the perfect way to enjoy a creamy dessert in under 5–10 minutes of prep time.
- Make it your own – Swap in chocolate chips, peanut butter, or other flavor options for a custom spin on this delicious ice cream.
Mangoes in South Florida & the Caribbean
Mangoes are more than just a seasonal fruit; they're a cultural symbol throughout the Caribbean and South Florida. Originally native to South Asia, mangoes were brought to the Americas through colonial trade routes in the 18th and 19th centuries.
Enslaved Africans, indentured South Asian laborers, and settlers brought mango seeds, knowledge, and cultivation techniques to the islands. Over time, mango trees flourished in tropical climates, especially in Jamaica, Haiti, Puerto Rico, the Dominican Republic, and eventually South Florida.
Mangoes Currency
In Haitian culture, mangoes are a favorite thing, a deeply rooted symbol of summer, abundance, and community. Everyone has a preferred variety and their own method of peeling and eating it, often shared during family gatherings.
These days, ripe mangoes are everywhere during South Florida’s peak season, often passed between neighbors or sold at local markets. Some families even plant trees that have been passed down for generations.
Fun Fact! In South Florida, especially Miami, mangoes have become a fun form of summer currency, with local businesses, according to NBC and Miami New Times, accepting them in exchange for products and other treats. It’s a quirky tradition that highlights the region’s tropical abundance and love for mango season.
A Beloved Fruit Legacy
This isn’t just fruit, it’s heritage. Enjoyed fresh, in a mango smoothie, or whipped into a creamy ice cream mixture, mangoes are woven into the food stories of Caribbean homes. So when you blend mango pulp with coconut cream or fold it into a whipped cream base, you're not just making dessert, you’re tasting a legacy.
Recommended Reads
- Strawberry and Banana Shortcake
- Mango Coconut Felato | Ninja Creami Gelato-Style Treat
- Easy Peanut Chocolate Caramel Candy Bar No-Churn Ice Cream
- Papaya Rum Coconut Ninja CREAMi
Ingredients with Steps
To make this no-churn mango ice cream, you only need a few simple ingredients for this easy recipe. Puree some of the ripe mango chunks and small chop the rest. Then, in the blender, you will blend the heavy cream until it has a super thick consistency, aka stiff peak.
When you run your spoon through it to test the stiffness, on the spoon, it will create sharp pointy-looking edges known as stiff peaks. Combine condensed milk, pureed mangoes, vanilla, almond extract, and salt with the heavy cream.
Then, you'll pour the mixture into a loaf pan (or a freezer-safe container) and sprinkle the top with the golden cookie crumbs and small chopped mango pieces, then work them into the ice cream base. Then cover with plastic wrap and place in the freezer for at least 6 hours.
See the no-churn ice cream recipe card for quantities.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this mango cookies and cream no‑churn ice cream recipe.
- No-Churn - A method of making ice cream without an ice cream machine. Instead, the mixture is whipped and frozen directly to achieve a creamy texture. Perfect for home cooks who don’t own special equipment.
- Heavy Whipping Cream - A dairy product with a high fat content (usually around 36%) that whips easily into soft or stiff peaks. This is the base for many creamy desserts like mousse, whipped toppings, and no-churn ice cream.
- Whipped Cream - Cream that has been beaten (using a hand mixer, stand mixer, or electric mixer) until it becomes light and fluffy. Used in desserts or as a topping.
- Stiff Peaks - A stage in whipping cream or egg whites where the mixture holds a firm shape when the beaters are lifted. Essential for getting a stable, airy ice cream base.
- Soft Peaks - A slightly earlier stage than stiff peaks. The mixture will hold a peak, but it droops or curls at the tip. Often seen in meringue or whipped cream before it is fully whipped.
- Mango Pulp - The thick, mashed flesh of a mango is often used in cooking or smoothies. It can be made from fresh ripe mangoes or bought canned for convenience.
- Mango Puree - A smoother version of mango pulp that’s blended until completely liquid. Used to infuse mango flavor evenly throughout dishes like smoothies or ice cream.
- Mango Chunks - Fresh or frozen mango pieces are often incorporated into desserts or enjoyed on their own. Adds texture and bursts of fruity flavor to ice cream.
- Fold - A gentle mixing method where one ingredient is slowly combined into another using a spatula, without deflating the whipped mixture. Important in recipes using whipped cream or egg whites.
- Ice Crystals - Unwanted crunchy bits that form when frozen desserts are not mixed properly or are exposed to air in the freezer. No-churn recipes reduce this risk by using fat-rich ingredients and airtight containers.
- Coconut Cream - The thick part of coconut milk is used for vegan or tropical desserts. It adds richness and complements the mango flavor beautifully.
Instructions
Make Mango Puree and Whipped Cream
Puree the mango chunks until there are no visible chunks.
Use chilled heavy cream to whip.
Scrap the size between blending to ensure incorporation.
Whip the cream to a stiff peak with pointy formations that do not bend when held sideways.
Adding The Filling and Toppings
You whip the cream before adding the flavorings to ensure it will withstand mixing in the additional ingredients.
Pour the whipped ice cream base into a loaf pan.
Evenly distribute and fold in the toppings.
Equipment
- Blender – To puree the mangoes and blend the ice cream base.
- Hand mixer or Stand mixer (optional) – To whip the heavy cream to stiff peaks if not using a blender for this step.
- Rubber spatula – For scraping down the sides of the blender and folding ingredients.
- Loaf pan – For freezing and shaping the ice cream.
- Plastic wrap – To cover the surface of the ice cream and prevent ice crystals.
- Freezer – To chill the ice cream for at least 6 hours.
- Ice cream scoop – For easy serving once frozen.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
Rating: ⭐⭐⭐⭐⭐
Review: We've been using the Vitamix Professional Series 750 Blender for over 5 years, and it continues to perform flawlessly, just as powerful and reliable as day one. This blender is a commercial kitchen favorite for good reason: it blends everything from smooth mango purees to nut butters and soups with ease, and the self-cleaning feature makes cleanup a breeze. It's 64 oz. Low-profile container fits perfectly under most cabinets, and if you're serious about quality, this is the blender to invest in.
Rating: ⭐⭐⭐⭐⭐
Review: I’ve had my KitchenAid Artisan Stand Mixer for over a decade, and it’s still going strong. This thing is truly built to last. Whether I’m kneading dough, whipping egg whites, or blending a batch of felato base, it handles everything effortlessly. What makes it essential in my kitchen isn’t just the motor power or durability, it’s the versatility. With so many available attachments (like the pasta roller, food grinder, and slicer/shredder), it’s more like a multifunctional kitchen hub than just a mixer. If you're serious about cooking or baking, this is an investment that will earn its keep over and over again. Highly recommend.
My Rating: ⭐⭐⭐⭐½
My Review: I give the OXO Good Grips Classic Ice Cream Scoop 4 ½ stars mainly because the size feels a little big for my personal preference when scooping ice cream or portioning things out, but overall, it’s a solid tool It has a great grip, isn’t flimsy at all, and effortlessly scoops even firm ice cream without bending or slipping. It definitely gets the job done with comfort and control.
Rating: ⭐⭐⭐⭐⭐
Review: I love the OXO Good Grips Glass Loaf Pan with Lid, especially because it comes with a secure lid (really secure! very tight) and the transparency makes it easy to see what’s inside. It’s the perfect loaf pan for making frozen desserts like no-churn ice cream, and just as handy for keeping baked dishes fresh and conveniently stored in an airtight container. Durable, functional, and well-designed!
Substitutions
Dairy Free
- Condense Milk - You can use the same unit amount of coconut milk or heavy cream and a quarter of the sugar. The sugar is needed to keep the ice cream creamy.
- Heavy Cream- For a non-dairy treat, try using full-fat coconut milk. You can actually whip a chilled can of it. Try to use the same unit amount as mentioned in the recipe.
- The reason why coconut milk, compared to other nut milks, will work is due to its high-fat content, which is needed to create creamy ice cream. Plus, fat helps you taste the ice cream when it is frozen.
Gluten-Free
- Golden Oreos Thins - Use your favorite gluten-free vanilla cookie sandwiches. Try the OREO Gluten Free Golden Sandwich Cookies.
Vegetarian
- Yay! This recipe is already vegetarian.
Convenience
- Diced Mango - Use mango pulp, but be aware of the water content; make sure it is pure mango. Water will create crystals in the ice cream.
- Oreo Thins - Use regular Oreos. You will have to crush it more into fine pieces.
Variations
Just stick to the base of 2 cups of heavy cream to 14 ounces of sweetened condensed milk for this mango cookies and cream no‑churn ice cream recipe. I would suggest only putting up to 2-3 cups of other ingredients to create a good balance of no more than three other ingredients.
Storage
Freezer - Do not let the ice cream melt in the container. This will cause crystals to form in the ice cream when it is refrozen. Place a piece of plastic wrap on top to keep it from forming crystals. If it seems hard after being refrozen, you can leave it out to thaw. This ice cream should last up to 2 weeks in the freezer.
Tips to Make It Last Longer (and Taste Better)
- Store in an airtight container: Keeps out moisture and prevents freezer burn.
- Press plastic wrap directly on the surface: Helps prevent ice crystals from forming.
- Don’t let it melt and refreeze: Once thawed, refreezing will make it icy and grainy.
- Label with a date: So you know when it was made.
After 2–3 weeks
It may still be safe to eat, but the creaminess, mango flavor, and cookie texture will likely degrade, and it may develop a slightly icy or stale taste.
Cooking Tips
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab.
- Best Results for Whipped Cream - Remember to keep the heavy cream chilled in the refrigerator until the last minute you need it. You want the heavy cream to be cold enough to create those stiff peaks.
- And make sure to use regular heavy cream and not a reduced-fat one; you need the milkfat to make creamy ice cream. Remember, heavy cream at room temperature is your enemy; you will not get the desired whipped cream required for this recipe.
- Fruit Pieces - The best practice is to use small chopped or diced fruit pieces to make scooping easier. And the ripe mango is better due to the sugar content, which helps in the ice cream flavor and consistency.
- Chill Your Mixing Bowl and Beaters - Before whipping the heavy cream, place your large mixing bowl and beaters in the freezer for 10–15 minutes. Cold tools help the cream whip faster and hold stiff peaks more reliably, especially important in warm kitchens.
- Use Super Ripe Mangoes for Better Flavor - For the best creamy mango ice cream, choose mangoes that are soft, fragrant, and a bit wrinkly. Overripe mangoes may look a little too soft to eat fresh, but they’re perfect for blending into a smooth mango puree with intense tropical sweetness.
- Let It Sit Before Scooping - Remove the ice cream from the freezer and let it sit at room temperature for 5–10 minutes before scooping. This softens the edges just enough to prevent strain on your scoop and helps you get smoother servings without sacrificing that creamy texture.
Frequently Asked Questions
The no-churn method involves making homemade ice cream without an ice cream machine and egg yolks. For example, blending the fatty, heavy cream with air and the sweetened condensed milk creates a creamy consistency desired in ice cream treats.
This helps bring out the fresh mango flavor more, and it is easier to eat and scoop when frozen.
You can, but it must be able to hold 4 cups in volume.
Using condensed milk and heavy cream helps prevent this ice cream from forming ice crystals. And also, remember not to let the ice cream in the container melt when serving.
There is a chance that those parts either crystallize or get hard when refrozen. Always keep the ice cream in its container wrapped when storing it.
Absolutely! This recipe is specifically designed as a no-churn ice cream, so you don’t need an ice cream machine at all. By whipping heavy cream to stiff peaks and gently folding it with sweetened condensed milk and mango puree, you create a creamy, airy texture that mimics churned ice cream.
Just freeze the ice cream mixture in a freezer-safe container for at least 6 hours.
The best method is to use fresh ripe mangoes, whip cold heavy cream to stiff peaks, then fold in sweetened condensed milk, pureed mango, and flavorings like vanilla and almond extract. Gently stir in cookie pieces and mango chunks, pour into a loaf pan, and freeze.
For best results, cover with plastic wrap to prevent ice crystals and use a blender and rubber spatula to get a smooth, creamy texture. It’s simple, flavorful, and requires no special equipment.
Dessert Recipes
Looking for other dessert recipes like this mango cookies and cream no‑churn ice cream? Try these:
- Mango Coconut Felato | Ninja Creami Gelato-Style Treat
- Easy Air Fryer S'mores Chocolate Chip Cookies
- Easy Peanut Chocolate Caramel Candy Bar No-Churn Ice Cream
- Strawberry and Banana Shortcake
Pair with Spicy Foods
Looking for other spicy recipes like this? Try these:
- Jerk Fajita Trio: 3 Must-Try Recipes for a Spicy Weeknight Cook-Up
- Air Fryer Chicken and Pork Belly Tacos | Easy & Crispy
- Homemade Cholula Green Chili Sour Cream Sauce
- Homemade Pico de Gallo | Fresh Salsa in 10 Minutes
📖 Recipe
Mango Cookies and Cream No-Churn Ice Cream
Ingredients
- 2 cups mangoes very ripe, cut into chunks
- 2 cups heavy cream chilled
- 14 ounces sweetened condensed milk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon kosher salt
- 1 cup Golden Oreos Thins hand crushed
Equipment
- Plastic Wrap
- Freezer
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Note: For 2 cups of mangoes, reserve a ½ cup, chopped small, and set aside.
- Blend the Ice Cream Base: In a blender, puree the remaining 1 ½ cups of the mangoes, remove, and set aside. Blend heavy cream to a stiff peak while scraping down the sides every 10 to 20 seconds with a rubber spatula. Add and stir in the condensed milk, the pureed mangoes, vanilla extract, almond extract, and salt, and blend while scraping down the sides every 10 to 20 seconds.
- Add Toppings: Pour the ice cream base into a loaf pan. Sprinkle evenly on the small chopped mango pieces and cookies across the top of the ice cream base. Gently push the mangoes and cookies into the ice cream with a spatula.
- Freeze: Cover the ice cream with plastic wrap, gently pressed against the ice cream, place in the freezer to chill for at least 6 hours.
- Serve: When ready, serve immediately. Making clean scoops with an ice cream scoop dipped in hot water will be easier. Don't let the ice cream thaw like regular ice cream.
- For storage: Cover with plastic wrap to prevent crystals; don't let it melt. The melted pieces will crystalize when refrozen.
Video
Notes
- Do not let the ice cream melt in the container. This will cause crystals in the ice cream when refrozen.
- Place a piece of plastic wrap on top to keep it from forming crystals.
- If it seems hard after being refrozen, you can leave it out to thaw.
Nutrition
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Have a Comment or Question?
If you have a question or comment about this mango cookies and cream no‑churn ice cream recipe, please post it below. You will definitely get a quick response. It also helps our other readers to stay informed. Thanks!
Ethan Lawson says
This should work with frozen mango right? I don't have any on hand and was thinking of using peaches too.
Maika says
Hi Ethan! This should work with peaches too, just make sure they are ripe and fragrant, this will have a huge effect on the taste, since taste perception reduces with frozen foods. And frozen fruits are actually great to use. I hope this helps.
Aria says
Good to know. I plan to use raspberries with the mango. I know it sounds weird but I think it might work.
Maika says
Hi Aria, now that sounds like a good idea!