I’m not even kidding. I legit thought no-churn ice creams were really gummy and dense. Until I had to try one of these because it’s summer, and I had to eat mangoes in some form. So I chose the healthiest option of them all. But this recipe really surprised me. After multiple attempts of measuring different ingredients, trying out ratios, and failing, I understood that you really only need 3 ingredients. A base flavour, condensed milk, and whipping cream. You will find people using evaporated milk and milk powder with condensed milk in some of these recipes, and I’ve tried that too. But to make it simple and efficient, I’ve arrived at the 3-ingredient formula.
There are only 3 TIPS I can give you for this: follow the ratios correctly, make sure there’s not too much water in the flavour base (mangoes) you are using, and finally, cover the top of the container of the ice cream mixture when you put it in the freezer. This is to prevent ice crystals from forming. Basically, the entire philosophy is to make sure that there’s less water and more fat/dairy content. Using condensed milk as one of the main ingredients takes care of this problem. I can hear you salivating. Let’s get on with the recipe!
Ingredients
- 240 gms of Fresh Mango pulp (if using canned ones, reduce it to remove water content)
- 200 gms of Condensed Milk
- 50 gms of soaked Cashews & Almonds
- 220 gms of Whipping Cream
- A pinch of Salt
- A pinch of Saffron
- Sliced almonds & pistachios for garnish
For the Mexican Hot Honey:
- 1 1/2 tsp of Chilli Powder
- 1 tsp of Citric Acid (can be substituted with Chaat Masala)
- A grating of Lime Zest
- 3/4th cup of Honey
Procedure
- Peel and remove the mango pulp. In a blender jar, add the pulp, condensed milk, salt, and the soaked nuts.
- Blend until smooth and thick.
- In a bowl, add the whipping cream. Whip it until stiff peaks form. Pro tip: If you’re doing this manually, put your bowl and whisk inside the freezer for 15 mins beforehand. Keep your cream really cold, and if the bowl is getting too warm, keep taking breaks and putting it in the freezer for 5 mins.
- Once it’s whipped, add the mango base, and fold it using a spatula. Make sure that you don’t deflate the mixture.
- Pour your ice cream mixture into a container. If the container has more surface area, it freezes better. Avoid tall and narrow bowls or vessels.
- Smooth the mixture on top, and garnish with almonds and pistachios. Cover the top with cling film or a lid, and freeze overnight for best results.
- To make the hot honey, mix chilli powder, citric acid, lime zest, and honey in a bowl. Mix really well, and before pouring as well.
- Once the ice cream is frozen, remove it and let it sit inside the fridge for 10 mins. Dip an ice cream scooper or a small, rounded ladle in warm water.
- Gently, scoop the ice cream by applying even pressure and moving the scooper towards yourself. Keep dipping the scooper in the water in between, and scoop it into a bowl.
- Mix the hot honey, and pour it onto the your ice cream.