Sunday, August 16, 2020

Raspberry mango ice cream

It's been really warm this weekend, and one of my summer goals was to make ice cream! This is an easy recipe to follow, and it doesn't involve churning (unless you want to!) The raspberry mango flavor is delicious, and the kids really enjoyed it! Plus, it's a pretty color! :)

You'll need:

1  1/2 pounds frozen raspberries
1  1/2 pounds frozen mango
1/2 cup sweetened condensed milk (7 oz)
1/2 tsp kosher salt
waffle cones


In a food processor or blender (I used a Magic Bullet), mix the frozen fruit until it's finely chopped. Scrape the sides often. 

Add the sweetened condensed milk and salt, and pulse until the mixture is smooth.

Pour the mixture into a 9x5-inch loaf pan. Freeze, uncovered, until it's set, about 4 hours. When you want to store it for a longer period of time, cover the pan tightly with plastic wrap.

We have a Donvier manual ice cream maker, so instead of waiting the 4 hours, we chilled the Donvier bowl overnight and churned the fruity mixture for about 15 minutes until it was frozen. If you have a Donvier, you can use this method! Otherwise, you can follow the recipe to freeze it in the 9x5 pan. :)

Let me know if you try this! 

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