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Mango Almond Ice Cream

A refreshing and creamy homemade ice cream that combines ripe mangoes with nutty almonds, perfect for any occasion.
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Prep Time 10 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dessert
Cuisine: Tropical
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe mangoes, pureed Choose mangoes that are slightly soft to ensure optimal flavor
  • 1 cup almond milk Chill before mixing
  • 1/2 cup heavy cream Chill before mixing
  • 1/2 cup sugar Can substitute with honey or agave syrup for natural sweetness
  • 1 teaspoon vanilla extract Adds extra flavor
  • 1/4 cup chopped almonds For added crunch

Method
 

Preparation
  1. In a mixing bowl, combine the mango puree, almond milk, heavy cream, sugar, and vanilla extract. Mix well until the sugar is fully dissolved.
  2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  3. Gently stir in the chopped almonds for that perfect crunch.
  4. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until it's nice and firm.
  5. Serve yourself a scoop (or two) and enjoy your delicious homemade mango almond ice cream!

Notes

Store the ice cream in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for about 5-10 minutes before scooping to make serving easier. For variations, try coconut milk or add a pinch of cayenne for a spicy twist.