Mango Ripple Ice Cream








Mango Ripple Ice Cream:
Ingredients for the ice cream base:
1 box 473 ml whipping cream
1 can 300 ml condensed milk

In a mixer, add the whipping cream and whip until it is thick but the cream falls from the whisk, then add the condensed milk and continue to whip.
Stop whipping when the cream does not fall from the whisk.
This is the base for all your flavoured ice cream.
I used this base to make two flavoured ice cream, mango ripple ice cream and cookies n cream cookies.
For the mango ripple, take half of the ice cream base and add 6 to 7 tbsp of mango pulp or puree, gently mix.
Now place the ice cream in a freezable container.
Take 2 or 3 more tablespoon of mango pulp and pour over the top of the ice cream, take a butter knife and cut through the top of the ice cream to give the ice cream a mango marble effect. Cover and freeze the ice cream overnight.
For the remaining half base you can flavour with oreo cookies to make cookies n cream ice cream, check out my cookies n cream ice cream recipe.
Tip: I always freeze my metal mixer bowl and metal whisk before using it to mix my whipping cream.
Another tip is try not to over whip the whipping cream as long as it does not fall from the whisk and it’s heavy then it is ready.

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