mango ice cream
mango ice cream

Creamy Tropical Mango Ice-cream Made In A Food Processor/Blender

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July 25, 2015

5.0 0

This ice-cream recipe is made for busy women, who has no time to waste with an ice-cream maker machine and still wants a healthy dessert to serve to her family.

No preservative, no unknown additives, no fancy unpronounceable ingredients!!

Just healthy, quick & easy. That’s what this family dessert is all about!

  • Prep: 5 mins
  • Cook: 4 hrs
  • 5 mins

    4 hrs

    4 hrs 5 mins

  • Yields: 2 Servings

Ingredients

1 frozen riped banana, peeled, cut in small pieces before freezing

1/2 cup frozen mango chunks (or frozen strawberries, or frozen raspberries… your choice)

1 tsp condensed milk (or honey, or maple syrup, or regular syrup, or white sugar)

Tools

Food processor or blender

Mixing spoon

Plastic container with a lid (used ice-cream container, used butter container, or Ziploc container)

Directions

Peel and cut a ripped banana in small pieces and store in a tight container with a lid inside the freezer at least 2 hours or better overnight.

Add bananas, mango and condensed milk in a food processor (or a blender) and close the lid tightly. (You don’t want unexpected splashes J). Hit the Start button.

Keep blending: at first it will look crumbly. Something is wrong with this? Nope, it’s perfectly fine. Keep blending: then it will look sandy. I’m pretty sure something is wrong. Keep blending: then it will look slushy. Don’t stop, keep blending. Keep blending: until you get this smooth creamy ice-cream texture. The total time to reach this result is about 4-5 minutes.

Tip: For consistent texture, occasionally scrape the mixture down with a mixing spoon. Unplug before you start sticking the spoon inside.

Scoop your ice-cream into a plastic container and close it with a lid. Store in the freezer until your ice-cream is solid for at least 4 hours or until it reaches your desired outcome.

Before enjoying your ice-cream. Leave the container out to sit on the counter for 10 minutes, so it’s a bit less cold to enjoy.

It’s getting hot these days. And what’s a better treat on a hot summer day than a refreshing ice-cream? But you don’t feel like making ice-cream at home, because you don’t have an ice-cream maker? We hear you, don’t bother getting an ice-cream maker, it will only take up space in your cupboard, and you’ll probably never use it.

However, do you have some over-ripe bananas sitting around? Probably quietly inside you feel a tiny bit bad about throwing them away, right? We’ve got your back, girl!

Stick them in the freezer and we will make some delicious ice-cream without an ice-cream maker! (** Note: The banana skin will turn black in the freezer. Do not panic! It is expected to do this.)

We promise, this ice-cream recipe is made for busy women, who has no time to waste with an ice-cream maker machine and still wants a healthy dessert to serve to her family.

No preservative, no unknown additives, no fancy unpronounceable ingredients!!

Just healthy, quick & easy. That’s what this family dessert is all about!

The best part: It only requires 3 ingredients! That’s it! You probably already have all ingredients on hand! Ok, let’s get ice-cream-ed!

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