Super easy-to-make no-churn ice cream flavored with fresh ripe, juicy mangos and vanilla and cream cookie pieces with a hint of floral almond flavor, making this ice cream impossible not to finish.
Florida and the Caribbean Culture
Down here in Florida, during the mango season, there will always be someone giving you mangoes during the spring and summer. You'll have so much; you'll try to eat them. But you won't be able to eat them as fast. So what do you do with the rest? Let's make some ice cream, Mango Cookies, and Cream Ice Cream..
Perfect on a hot summer day. And to make it more fun, how about doing it no-churn style? It's super straightforward with two pieces of equipment, a blender and a freezer. Another reason I used mangoes for this recipe is because it reminds me of my Haitian culture and how big mangoes are a part of it.
Someone is always eating mango and bragging about how the way they eat it is the best. Additionally, adding the finishing touch of almond extract brings out the French side, reminding me of pastry cream and almond paste-filled freshly baked croissants.
Just thinking of this brings me to a place of peace. And no, I am not overreacting. So, let's make this heavenly no-churn ice cream dessert that goes great with spicy foods! Yum!
If you have a Nice CREAMi, try the Papaya Rum Coconut Ice Cream. And for cool, easy treats, try the Frozen Watermelon Lemonade and Strawberry and Banana Shortcake recipes. But if you are looking for more no-churn ice creams, then you must try the Easy Peanut Chocolate Caramel Candy Bar Ice Cream.
Up Close and Personal
Clearly, you can see the marriage of the golden cookie pieces, its cream filling, and vibrant mangos living peacefully in harmony. This is heaven, the Ice cream of the gods! Hahaha. Just kidding.
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 (a freezer-safe container) and sprinkle the top with the golden cookie 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.
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.
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- Fresh Mango - Frozen fruit pieces can be used. Just make sure to thaw them fully before incorporating them into the recipe.
- Oreo Thins - Use regular Oreos. You will have to crush it more into fine pieces.
- Condense Milk - You can use the same unit amount of coconut milk or heavy cream and a quarter of part 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 and use the same unit amount as mentioned in the recipe.
- The reason why coconut milk, compared to other nut milk, 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.
- 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.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Just stick to the base of 2 cups of heavy cream to 14 ounces of sweetened condensed milk. 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.
- Blender - Used to blend and make the ice cream base. I developed this recipe, using the Vitamix Professional Series Blender. I've used Vitamix for years, even in the professional kitchen.
- Rubber Spatula - Used to scrap the ingredients in the blender for better incorporation and mix the mango and cookie toppings in the ice cream base. I use the KitchenAid Classic Bamboo Spatula.
- Loaf Pan - Usually at 9.5 x 5 inches to store the ice cream base. I developed this recipe using the OXO Good Grips Glass Loaf Pan with a Lid. It was great for storage since it has a lid, but taking it off takes a lot of strength.
- Plastic Wrap - Placed on top of the ice cream to preserve freshness.
- Freezer - To freeze the ice cream for at least 4 hours.
- Ice Cream Scoop - Used for serving. I found it easy to scoop with the medium Tuilful Ice Cream Scoop and KitchenAid No Mess Ice Cream (but this scoop is heavy). I'm thinking of switching to the KitchenAid Gourmet Ice Cream Scoop.
Freezer - 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.
- 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.
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 incorporates air and the sweetened condensed milk, creating a creamy consistency desired in ice cream treats.
This help with the fresh mango flavor coming out more and 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 plays a part in keeping this ice cream from creating ice crystals. And also, remember not to let the ice cream in the container melt when serving.
There is a chance of those parts either crystallizing or getting hard when refrozen. And always keep the ice cream in the container wrapped when storing it.
Looking for other dessert recipes like this? Try these:
Pair with Spicy Foods
Looking for other spicy recipes like this? Try these:
Mango Cookies and Cream No-Churn Ice Cream
- 2 cups very ripe mangoes chunks
- 2 cups heavy cream chilled
- 14 ounces of sweetened condensed milk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon kosher salt
- 1 cup Golden Oreos Thins hand crushed
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Out of the 2 cups of mangoes, reserve a ½ cup, chopped small, and set aside.
- Using 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.
- Pour the ice cream base into a loaf pan.
- Sprinkle evenly on the small chopped mango pieces and cookies across the top ice cream base.
- Gently push the mangoes and cookies into the ice cream with a spatula.
- Cover with ice cream with plastic wrap gently pressed against the ice cream.
- Place in the freezer to chill for at least 6 hours.
- 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.
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