Introduction: Craving a Tropical Escape in Every Scoop?
Have you ever tasted a dessert that feels like a mini-vacation in a bowl? That’s exactly what No-Churn Mango-Coconut-Lime Ice Cream delivers! This creamy, dreamy treat combines the sweet juiciness of mango, the rich creaminess of coconut, and a zesty kick of lime to transport your taste buds to a sunny beach. Best of all, you don’t need an ice cream maker to whip up this frozen delight. Curious about how to make a dessert that’s this easy, refreshing, and bursting with tropical flavor? Let’s dive into this simple recipe that’s perfect for hot summer days or any time you need a little sunshine in your life!
Overview: What Makes This Recipe Special?
No-Churn Mango-Coconut-Lime Ice Cream is a game-changer for dessert lovers. It’s a no-fuss recipe that skips the ice cream maker but still delivers a smooth, scoopable texture. The combination of mango’s sweetness, coconut’s richness, and lime’s tang creates a balanced, tropical flavor that’s both refreshing and indulgent. Whether you’re cooling off at a barbecue or treating yourself after dinner, this ice cream is a crowd-pleaser.
- Time Requirement: About 15 minutes of prep, plus 6 hours (or overnight) to freeze.
- Difficulty Level: Super easy! No special equipment needed—just a bowl, a whisk, and a mixer.
- Why It’s Special: It’s quick to prep, uses simple ingredients, and is naturally gluten-free. The bright flavors make it feel fancy, but it’s so easy anyone can make it. Plus, it’s healthier than store-bought ice cream with no artificial additives.
This recipe is perfect for beginners, busy folks, or anyone craving a tropical dessert without the hassle.
Essential Ingredients
The magic of No-Churn Mango-Coconut-Lime Ice Cream comes from a handful of ingredients that work together to create a creamy, flavorful treat. Here’s what you’ll need and why each one matters:
- Thawed Frozen Mango Pulp (¾ cup):
- Mango pulp gives the ice cream its sweet, tropical base. Frozen pulp is convenient and consistent in flavor.
- Substitution: Fresh mango (blended into a smooth puree) or canned mango puree works too. Avoid mango chunks for a smoother texture.
- Sweetened Condensed Milk (⅓ cup):
- Adds sweetness and creaminess while helping the ice cream stay scoopable without an ice cream maker.
- Substitution: For a lighter option, try a low-sugar condensed milk or a vegan condensed coconut milk.
- Lime Zest and Juice (from 1 lime):
- The zest and juice add a bright, tangy flavor that balances the sweetness and enhances the tropical vibe.
- Substitution: Lemon zest and juice can work, but lime is more authentic to the tropical theme.
- Confectioners’ Sugar (¼ cup):
- Sweetens the mixture and helps create a smooth texture when whipped with the cream.
- Substitution: Granulated sugar can work but may be slightly grainy.
- Coconut Extract (¼ teaspoon):
- Boosts the coconut flavor without adding extra liquid, keeping the ice cream thick and creamy.
- Substitution: Skip if you don’t have it, or add a splash of coconut milk for a milder flavor.
- Unsweetened Coconut Cream (5-ounce can, chilled):
- The solid part of coconut cream adds richness and a velvety texture when whipped.
- Substitution: Full-fat coconut milk (chilled, using only the solid part) or extra heavy cream for a less coconutty flavor.
- Heavy Cream (1 cup, cold):
- Whipped into stiff peaks, this gives the ice cream its light, airy texture without churning.
- Substitution: For a dairy-free version, use whipped coconut cream, but ensure it’s chilled for best results.
Tip: Chill your mixing bowls and beaters in the fridge for 10 minutes before whipping the cream—it helps achieve stiff peaks faster!
Step-by-Step Instructions
Making No-Churn Mango-Coconut-Lime Ice Cream is as easy as mixing, whipping, and freezing. Follow these simple steps for a perfect dessert every time.
Step 1: Prepare the Mango Base
- In a large bowl, combine ¾ cup thawed mango pulp, ⅓ cup sweetened condensed milk, the zest and juice of 1 lime, ¼ cup confectioners’ sugar, and ¼ teaspoon coconut extract.
- Whisk until smooth and fully combined. The mixture should be vibrant and slightly thick.
- Tip: Taste the mixture and adjust with a bit more lime juice for extra zing or sugar for sweetness, if needed.
Step 2: Whip the Cream
- Open a chilled 5-ounce can of unsweetened coconut cream. Scoop out the solid cream from the top into a separate large bowl. Discard the liquid or save it for smoothies.
- Break the coconut cream solids into small chunks.
- Add 1 cup cold heavy cream to the bowl with the coconut cream.
- Using a hand mixer (or stand mixer) on medium-high speed, beat the mixture for 1–2 minutes until stiff peaks form. You’ll see a fluffy, whipped texture with a few small coconut cream chunks.
- Tip: Don’t overbeat—stop once the peaks hold their shape to keep the ice cream light and airy.
Step 3: Combine the Mixtures
- Gently fold about half of the whipped cream mixture into the mango base using a rubber spatula. Mix until just combined to keep it light.
- Add the remaining whipped cream and fold gently until no white streaks remain. Be patient—this step ensures a creamy, even texture.
- Tip: Fold, don’t stir, to maintain the airiness of the whipped cream.
Step 4: Freeze
- Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or a 2-quart baking dish. Smooth the top with a spatula for an even surface.
- Cover tightly with plastic wrap to prevent ice crystals from forming.
- Freeze for at least 6 hours, or overnight, until the ice cream is firm and scoopable.
- Tip: For easier scooping, let the ice cream soften at room temperature for 15–20 minutes before serving.
Assembly: Creating a Stunning Dessert
This ice cream is ready to enjoy straight from the pan, but a little presentation flair can make it extra special. Here’s how to assemble and serve it:
- Choose Your Vessel: Use a loaf pan for easy slicing or a round baking dish for a fun, scoopable look. Line the pan with parchment paper for easier removal if you want to unmold it.
- Spoon and Smooth: After folding the whipped cream into the mango mixture, spoon it evenly into the pan. Use a spatula to smooth the top for a polished appearance.
- Add Garnishes (Optional): Before serving, sprinkle with extra lime zest, toasted coconut flakes, or small mango chunks for a pop of color and texture.
- Presentation Tip: Serve scoops in chilled bowls or waffle cones. Drizzle with a tiny bit of honey or sprinkle with crushed pistachios for a fancy touch.
- Scoop Like a Pro: Dip an ice cream scoop in warm water before scooping to get smooth, round scoops.
Pro Tip: For a tropical vibe, serve with a side of fresh mango slices or a sprig of mint for a restaurant-worthy look.
Storage and Make-Ahead Tips
This No-Churn Mango-Coconut-Lime Ice Cream is perfect for making ahead or storing leftovers. Here’s how to keep it fresh:
- Storing Leftovers:
- Keep the ice cream in its freezer-safe container, tightly covered with plastic wrap or a lid, for up to 2 weeks.
- Press plastic wrap directly onto the surface before covering to prevent ice crystals.
- Let it soften for 15–20 minutes at room temperature before scooping for the best texture.
- Make-Ahead Tips:
- Prepare the entire recipe up to a week in advance—it’s perfect for parties or meal prep.
- Mix the mango base (without whipped cream) and store it in the fridge for up to 2 days. Whip and fold in the cream just before freezing.
- Chill the coconut cream and heavy cream in the fridge overnight to make whipping faster.
- Freezing Tip:
- If you notice ice crystals after a few days, scoop the ice cream into a blender, blend briefly, and refreeze for a smoother texture.
Recipe Variations
This ice cream is endlessly customizable! Here are some fun ways to switch it up:
- Pineapple-Coconut-Lime Ice Cream: Swap mango pulp for pineapple puree for a piña colada-inspired treat.
- Mango-Coconut-Berry Swirl: Swirl in ¼ cup raspberry or strawberry puree before freezing for a colorful, tangy twist.
- Spiced Mango Ice Cream: Add a pinch of ground cardamom or ginger to the mango base for a warm, exotic flavor.
- Vegan Mango-Coconut Ice Cream: Use vegan condensed coconut milk and replace heavy cream with whipped coconut cream for a fully plant-based version.
- Mango-Coconut-Lime Popsicles: Pour the mixture into popsicle molds instead of a pan for a fun, portable dessert.
- Tropical Crunch: Fold in ¼ cup chopped macadamia nuts or toasted coconut flakes for added texture.
Tip: Keep variations simple to let the mango, coconut, and lime shine.
Conclusion: Scoop Up Some Tropical Joy!
There you have it—an easy, no-churn recipe for Mango-Coconut-Lime Ice Cream that’s bursting with tropical flavor! This dessert is perfect for cooling off on a hot day, impressing guests, or treating yourself to something special. With just a few ingredients and minimal effort, you can create a creamy, refreshing treat that’s healthier than store-bought and endlessly customizable. So grab your whisk, channel your inner dessert chef, and enjoy this taste of paradise. Experiment with variations, share with friends, and savor every scoop!
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No-Churn Mango-Coconut-Lime Ice Cream
Description
Have you ever tasted a dessert that feels like a mini-vacation in a bowl? That’s exactly what No-Churn Mango-Coconut-Lime Ice Cream delivers! This creamy, dreamy treat combines the sweet juiciness of mango, the rich creaminess of coconut, and a zesty kick of lime to transport your taste buds to a sunny beach. Best of all, you don’t need an ice cream maker to whip up this frozen delight.
Ingredients
The magic of No-Churn Mango-Coconut-Lime Ice Cream comes from a handful of ingredients that work together to create a creamy, flavorful treat. Here’s what you’ll need and why each one matters:
-
Thawed Frozen Mango Pulp (¾ cup):
-
Mango pulp gives the ice cream its sweet, tropical base. Frozen pulp is convenient and consistent in flavor.
-
Substitution: Fresh mango (blended into a smooth puree) or canned mango puree works too. Avoid mango chunks for a smoother texture.
-
-
Sweetened Condensed Milk (⅓ cup):
-
Adds sweetness and creaminess while helping the ice cream stay scoopable without an ice cream maker.
-
Substitution: For a lighter option, try a low-sugar condensed milk or a vegan condensed coconut milk.
-
-
Lime Zest and Juice (from 1 lime):
-
The zest and juice add a bright, tangy flavor that balances the sweetness and enhances the tropical vibe.
-
Substitution: Lemon zest and juice can work, but lime is more authentic to the tropical theme.
-
-
Confectioners’ Sugar (¼ cup):
-
Sweetens the mixture and helps create a smooth texture when whipped with the cream.
-
Substitution: Granulated sugar can work but may be slightly grainy.
-
-
Coconut Extract (¼ teaspoon):
-
Boosts the coconut flavor without adding extra liquid, keeping the ice cream thick and creamy.
-
Substitution: Skip if you don’t have it, or add a splash of coconut milk for a milder flavor.
-
-
Unsweetened Coconut Cream (5-ounce can, chilled):
-
The solid part of coconut cream adds richness and a velvety texture when whipped.
-
Substitution: Full-fat coconut milk (chilled, using only the solid part) or extra heavy cream for a less coconutty flavor.
-
-
Heavy Cream (1 cup, cold):
-
Whipped into stiff peaks, this gives the ice cream its light, airy texture without churning.
-
Substitution: For a dairy-free version, use whipped coconut cream, but ensure it’s chilled for best results.
-
Tip: Chill your mixing bowls and beaters in the fridge for 10 minutes before whipping the cream—it helps achieve stiff peaks faster!
Instructions
Step 1: Prepare the Mango Base
-
In a large bowl, combine ¾ cup thawed mango pulp, ⅓ cup sweetened condensed milk, the zest and juice of 1 lime, ¼ cup confectioners’ sugar, and ¼ teaspoon coconut extract.
-
Whisk until smooth and fully combined. The mixture should be vibrant and slightly thick.
-
Tip: Taste the mixture and adjust with a bit more lime juice for extra zing or sugar for sweetness, if needed.
-
Step 2: Whip the Cream
-
Open a chilled 5-ounce can of unsweetened coconut cream. Scoop out the solid cream from the top into a separate large bowl. Discard the liquid or save it for smoothies.
-
Break the coconut cream solids into small chunks.
-
Add 1 cup cold heavy cream to the bowl with the coconut cream.
-
Using a hand mixer (or stand mixer) on medium-high speed, beat the mixture for 1–2 minutes until stiff peaks form. You’ll see a fluffy, whipped texture with a few small coconut cream chunks.
-
Tip: Don’t overbeat—stop once the peaks hold their shape to keep the ice cream light and airy.
-
Step 3: Combine the Mixtures
-
Gently fold about half of the whipped cream mixture into the mango base using a rubber spatula. Mix until just combined to keep it light.
-
Add the remaining whipped cream and fold gently until no white streaks remain. Be patient—this step ensures a creamy, even texture.
-
Tip: Fold, don’t stir, to maintain the airiness of the whipped cream.
-
Step 4: Freeze
-
Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or a 2-quart baking dish. Smooth the top with a spatula for an even surface.
-
Cover tightly with plastic wrap to prevent ice crystals from forming.
-
Freeze for at least 6 hours, or overnight, until the ice cream is firm and scoopable.
-
Tip: For easier scooping, let the ice cream soften at room temperature for 15–20 minutes before serving.
-
FAQs
Q: Do I need an ice cream maker for this recipe?
A: Nope! This no-churn recipe uses whipped cream and condensed milk to get that creamy texture without any special equipment.
Q: Is this ice cream healthy?
A: It’s a lighter dessert option! Mango is packed with vitamins A and C, coconut cream provides healthy fats, and lime adds antioxidants. Using less sugar or a vegan condensed milk can make it even healthier.
Q: Why is my ice cream too hard to scoop?
A: It might have frozen for too long or wasn’t covered tightly. Let it soften at room temperature for 15–20 minutes, and always cover with plastic wrap to prevent ice crystals.
Q: Can I use fresh mango instead of frozen pulp?
A: Yes! Blend fresh mango into a smooth puree. About 1–2 ripe mangoes should yield ¾ cup. Strain if it’s too fibrous.
Q: How can I make this recipe faster?
A: Use pre-made mango puree and chilled coconut cream to cut prep time. You can also whip the cream in advance and store it in the fridge for a few hours.
Q: Can I make this dairy-free?
A: Absolutely! Use vegan condensed coconut milk and whipped coconut cream instead of heavy cream for a delicious dairy-free version.