Wednesday 26 November 2014

No-Machine Mango Swirl Ice Cream

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

If you're anything like me, then you still enjoy a cold treat in the middle of winter.

 We had our first really cold day here earlier in the week. There was frost and everything!
Don't laugh at us, America, frost is enough for us round here. Although, I am hoping that it will snow here this year, for this picture alone.
Anyway, let's forget my obsession for snow for a while, and concentrate our attention on this beautiful No-Machine Mango Swirl Ice Cream

I've been meaning to try this ice cream making technique for a while now. You only need two ingredients (double cream and condensed milk), a whisk and a freezer. And, you can flavour it any way you like. I'm thinking chocolate next.
I was a bit sceptical as to what the finished texture would be like and thankfully, I wasn't disappointed. Creamy, smooth and very very good! This recipe is a keeper.

Ice Cream, previously: Strawberry and Blueberry Ice Cream SundaeOreo Ice Cream DessertEasy Strawberry Ice CreamVanilla Bean Italian Ice CreamCookie Dough Caramel Ice Cream Sundae.

A Simple List of Ingredients:

1. Double Cream
2. Condensed Milk
3. Vanilla
4. Mango Puree

Bismillah, let's begin!

In a large bowl, pour in 450ml Double Cream, cold.

With an electric whisk, stand mixer or by hand ...

... whisk to stiff peaks.

Then, pour in 1 tin (397 grams) Condensed Milk, cold.

My advice is to you is not to add all the condensed milk in one go. Pour in half and whisk in. Then, taste, and if it's not sweet enough, add more.

Whisk again to stiff peaks.

Then, add 1 tablespoon Vanilla, and stir in.

At this point, you can flavour the ice cream with anything you like. For more inspiration, take a look at this and this.

I decided to go with the mango swirl flavour. Take sweetened or unsweetened Mango Puree.

Add a few tablespoons of the puree.

Stir and swirl the mango in, and taste. Adjust to your own taste.

Pour the mixture into a loaf tin or a container.

Swirl over more mango puree.

Use a toothpick or a skewer or even a knife to swirl the mango over the top.

Cover tightly with foil or a lid, and place into the freezer overnight or until frozen.

I may have had an early taste!

Once frozen, it's to dig in!

This ice cream is easy to make, has a beautiful texture and flavour. I suggest you get into the kitchen, and whip up a batch!

Full Written Recipe:

No-Machine Mango Swirl Ice Cream

Adapted from Gemma Stafford

Ingredients – serves 6 people

450ml Double Cream, cold
1 tin (397 grams) Condensed Milk, cold
1 tablespoon Vanilla
Mango Puree (sweetened or unsweetened), to taste


Pour the cream into a large bowl. Beat until stiff peaks form.

Pour in the condensed milk, and beat again until combined and stiff peaks form. You can add less condensed milk, if you don’t want it too sweet. Just add and taste, as you go along.

Stir in the vanilla and the mango puree. Taste, and adjust to your own taste.

Finally, when it tastes good, swirl in more mango puree. Don’t completely stir, just swirl.

Pour the mixture into a loaf tin or a container. 

Swirl over more mango puree.

Freeze overnight or until firm.

Scoop up and serve!

This Time One Year Ago:

This Time Two Years Ago:

Keep me in your duas, please,


Spice Enthusiast
© copyrights This Muslim Girl Bakes, All Rights Reserved. Branding & Blog Design by Sadaf F K.