Introduction
Mango Cheesecake Ice Cream is a delightful summer treat that perfectly combines the creaminess of cheesecake with the tropical sweetness of mangoes. This no-churn ice cream is simple to prepare and serves as an impressive dessert for any occasion. With its rich flavors and smooth texture, it’s the perfect way to beat the heat while indulging in a delicious dessert.
Detailed Ingredients with measures
– Mango pulp: 2 cups
– Cream cheese: 1 cup
– Heavy cream: 1 cup
– Sweetened condensed milk: 1 cup
– Vanilla extract: 1 teaspoon
– Lemon juice: 2 tablespoons
– Sugar: 1/4 cup (adjust to taste)
Prep Time
Preparation time is approximately 15 minutes, making this recipe quick and easy for anyone looking to whip up a refreshing dessert.
Cook Time, Total Time, Yield
Cook time is not required as this is a no-churn recipe. The total time to prepare and freeze the ice cream is about 6 hours, with a yield of approximately 6 servings. Enjoy this delicious Mango Cheesecake Ice Cream on a hot day or as a special treat for family and friends!
Detailed Directions and Instructions
Step 1: Prepare the Base
Start by crushing the digestive biscuits into fine crumbs. You can do this by placing them in a zip-lock bag and using a rolling pin or by pulsing them in a food processor.
Step 2: Mix the Ingredients
In a bowl, combine the crushed digestive biscuits with melted butter. Mix until the crumbs are well coated in butter.
Step 3: Form the Crust
Press the mixture firmly into the bottom of a cake tin to form an even layer. Make sure it is packed tightly for a sturdy crust.
Step 4: Prepare the Filling
In a mixing bowl, beat the cream cheese until it is smooth and creamy. Add in the sugar and continue to mix until well incorporated.
Step 5: Add the Mango Puree
Incorporate the mango puree into the cream cheese mixture, mixing until the color is uniform and the texture is smooth.
Step 6: Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form. This will help give the ice cream a light and airy texture.
Step 7: Fold the Mixtures
Gently fold the whipped cream into the mango and cream cheese mixture, ensuring that you maintain as much air as possible.
Step 8: Freeze the Mixture
Pour the combined mixture over the biscuit base in the cake tin. Smooth the top with a spatula and cover with plastic wrap.
Step 9: Set in the Freezer
Place the cake tin in the freezer and allow it to set for at least 6-8 hours, or until fully frozen.
Step 10: Serve the Ice Cream
Once set, remove the cheesecake ice cream from the cake tin. Let it sit for a few minutes at room temperature before slicing to make serving easier.
Notes
Note 1: Adjusting Sweetness
You can adjust the sugar in the filling according to your taste preference.
Note 2: Mango Puree
Make sure to use ripe mangoes for the best flavor. You can blend fresh mangoes to make your own puree or use store-bought.
Note 3: Serving Suggestions
This ice cream can be served on its own or topped with fresh mango slices, whipped cream, or a drizzle of chocolate or caramel sauce.
Note 4: Storage
Store any leftovers in an airtight container in the freezer for up to a week. Be sure to thaw slightly before serving for easier slicing.
