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Tropical No-Churn Ice Cream — Pineapple and Mango Ice Cream
All She Cooks
This Tropical No-Churn Ice Cream combines delicious pineapple and mango with rich and creamy vanilla ice cream.
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Prep Time
10
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
10
minutes
mins
Course
Desserts
Cuisine
American
Servings
8
Calories
433
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1 14-
oz.
can sweetened condensed milk
2
cups
cold heavy cream
½
teaspoon
vanilla extract
to taste
½
cup
chopped mangoes
fresh or frozen
½
cup
pineapple chunks
fresh or frozen
Instructions
With a mixer, beat heavy whipping cream until thick.
Pour in sweetened condensed milk and vanilla and fold in until smooth.
Mix in fruit, or you can add in the fruit as you add it to a container.
Next, pour ice cream into a freezer safe container.
Freeze for 5-6 hours or overnight. When it is time to serve, remove from freezer and let sit on the counter to soften for 5-10 minutes before serving.
Nutrition
Serving:
1
g
Calories:
433
kcal
Carbohydrates:
42
g
Protein:
7
g
Fat:
27
g
Saturated Fat:
17
g
Polyunsaturated Fat:
8
g
Trans Fat:
1
g
Cholesterol:
90
mg
Sodium:
101
mg
Sugar:
42
g
Keyword
easy ice cream recipe, gluten free, homemade ice cream, how to make ice cream from scratch, ice cream with fruit, no churn ice cream
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