Description
This mango strawberry ice cream no-churn recipe is the taste of summer in every creamy, fruity scoop. With a luscious mango base and a vibrant strawberry swirl, it’s rich, refreshing, and comes together without an ice cream maker! The texture is smooth and scoopable straight from the freezer, and it’s perfect for cones, bowls, or summer get-togethers. A tropical treat that’s surprisingly easy to make—just whip, swirl, and freeze!
Ingredients
For the Mango Ice Cream Base:
2 cups ripe mango chunks (fresh or frozen, thawed)
1 can (14 oz) sweetened condensed milk
2 cups heavy whipping cream (cold)
1 teaspoon vanilla extract (optional)
For the Strawberry Swirl:
1 cup fresh or frozen strawberries
2 tablespoons granulated sugar
1 teaspoon lemon juice
Instructions
Purée the Mango:
In a blender or food processor, blend mango chunks until smooth. Measure out 1½ cups of the purée and set aside.Make the Strawberry Swirl:
In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over low heat for 5–8 minutes, stirring occasionally, until thickened into a jammy sauce. Let cool completely.Whip the Cream:
In a large mixing bowl, beat the cold heavy cream to stiff peaks using an electric mixer. This should take about 3–5 minutes.Make the Mango Base:
In a separate bowl, whisk together the sweetened condensed milk, mango purée, and vanilla extract (if using) until smooth and combined.Fold the Cream:
Gently fold the whipped cream into the mango mixture using a spatula. Do this in batches to keep the texture light and airy.Layer and Swirl:
Pour half the mango mixture into a loaf pan or freezer-safe container. Add spoonfuls of the cooled strawberry swirl and gently swirl with a butter knife. Repeat with the remaining mango base and more strawberry sauce.
Freeze:
Cover tightly and freeze for at least 6 hours or overnight. Scoop and serve straight from the freezer—no churning required!
Notes
Use fully ripe mangoes for the best flavor—Ataulfo or Alphonso varieties work wonderfully.
Make sure the strawberry swirl is completely cooled before swirling into the base to avoid melting.
If using frozen fruit, thaw it first for easier blending and cooking.
For extra flair, top your scoops with shredded coconut, chopped pistachios, or fresh mint.
The ice cream will keep well in an airtight container in the freezer for up to 2 weeks.
Let sit at room temp for 5–10 minutes before scooping for that perfect creamy texture.