Mango Ice Cream
I have a mango.
I have sugar.
I have heavy whipping cream.
I have a blender.
I have a hand mixer.
Puree 1 cup of cubed mango (about 1 mango). Heat in a pot on medium-low until reduced by half. Remove from heat and let cool. Stir in 1/2 cup sugar, and chill in a metal bowl in the freezer. After cold, stir in 1 oz vodka (unless you’re using allulose instead of sugar, which I always recommend for no-churn ice cream).
Start whipping up 1 cup heavy whipping cream, and when it starts to form soft peaks, slowly add the mango mix, and keep whipping until stiff peaks. This should give you around 2 cups of ice cream mix (a pint). You can add a few drops of yellow food colouring if you really want to sell the whole experience.
Place in a metal bowl, cover with clingwrap, pop in the freezer, serve when solid.
Total cost (in CDN):
- hwc $1.20 (Costco regular price, deal with it).
- sugar $0.20
- 1 oz vodka $1.25
- 1 mango $1.25
Total = $3.90 for a pint of clean, pure, top quality ice cream.
Replace the sugar and vodka for allulose, the carbs (5.5 net grams of carbs per 1/2 cup serving!!), and the price will vary wildly. You can get 1 kg from Alibaba for $6.50 USD or $14 in most stores in the US. I’m going with $3.00 CAD, so $5.45.
That’s $3.00 or $4.20 USD compared with any premium ice cream that’s $4-10 USD per pint (and not made with allulose).
I get that the price of heavy whipping cream is likely cheaper here than it is for you, but this is a top-shelf dessert that you can whip up pretty quickly, and will amaze your friends