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!

Cook Mode Prevent your screen from going dark

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.