Creamy Tropical Mango Ice-Cream
Posted June 1, 2015 by Prairie Wife - 4 comments
Creamy Tropical Mango Ice-cream Made In A Food Processor/Blender
It’s getting hot these days. And what’s a better treat on a hot summer day than a refreshing ice-cream? But you don’t feel like making ice-cream at home, because you don’t have an ice-cream maker? We hear you, don’t bother getting an ice-cream maker, it will only take up space in your cupboard, and you’ll probably never use it.
However, do you have some over-ripe bananas sitting around? Probably quietly inside you feel a tiny bit bad about throwing them away, right? We’ve got your back, girl!
Stick them in the freezer and we will make some delicious ice-cream without an ice-cream maker! (** Note: The banana skin will turn black in the freezer. Do not panic! It is expected to do this.)
We promise, this ice-cream recipe is made for busy women, who has no time to waste with an ice-cream maker machine and still wants a healthy dessert to serve to her family.
No preservative, no unknown additives, no fancy unpronounceable ingredients!!
Just healthy, quick & easy. That’s what this family dessert is all about!
The best part: It only requires 3 ingredients! That’s it! You probably already have all ingredients on hand! Ok, let’s get ice-cream-ed!
Serves 1-2 Preparation & Cook time: 3-5 minutes
The rule is: 2 : 1 ratio, which means for every 1 banana portion, you need ½ mango portion
[ ] 1 frozen riped banana, peeled, cut in small pieces before freezing
[ ] 1/2 cup / 95 gr frozen mango chunks (or frozen strawberries, or frozen raspberries… your choice)
[ ] 1 teaspoon condensed milk (or honey, or maple syrup, or regular syrup, or white sugar)
[ ] Food processor or blender
[ ] Mixing spoon
[ ] Plastic container with a lid (used ice-cream container, used butter container, or Ziploc container)
Peel and cut a ripped banana in small pieces and store in a tight container with a lid inside the freezer at least 2 hours or better overnight.
Add bananas, mango and condensed milk in a food processor (or a blender) and close the lid tightly. (You don’t want unexpected splashes). Hit the Start button.
- Keep blending: at first it will look crumbly. Something is wrong with this? Nope, it’s perfectly fine.
- Keep blending: then it will look sandy. I’m pretty sure something is wrong.
- Keep blending: then it will look slushy. Don’t stop, keep blending.
- Keep blending: until you get this smooth creamy ice-cream texture. The total time to reach this result is about 4-5 minutes.
Tip: For consistent texture, occasionally scrape the mixture down with a mixing spoon. Unplug before you start sticking the spoon inside.
Variations: Try with berries instead of mango. But my all-time favorite is mango! It’s so good!
Scoop your ice-cream into a plastic container and close it with a lid.
Store in the freezer until your ice-cream is solid for at least 4 hours or until it reaches your desired outcome.
What is your favorite ice-cream flavor?
Nancy is Editor-in-Chief at IMADETHISDISH.COM , she helps busy working moms looking to save time in the kitchen. Get a copy of your FREE Time saving Cookbook with 5 easy 20-Minute recipes and cooking videos at www.imadethisdish.com
Categories: This and That