Mango cheesecake ice cream is a delicious and refreshing dessert that is perfect for summertime. This ice cream is made with mango pulp, cream cheese and topped with biscoff biscuit crumbles. This easy homemade ice cream is perfect for any summer BBQ!
Mango cheesecake Ice cream is no cook and no eggs dessert made with cream cheese, mango pulp and with biscoff biscuits crumbles. To make this dessert you don't need any ice cream maker.
You will only need 6 ingredients to make this creamy and delicious ice cream. If you love ice creams that are no-churn and no eggs, here are some of my favourite recipes Oreo ice cream , No-Churn Mango Ice Cream and No Churn Avocado Ice Cream
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Ingredients you'll need
Here's a list of ingredients you'll need to make this mango ice cream
Mango pulp - I used canned Alphonso mango pulp, but you can also use fresh mango pulp by blending mangoes using a blender
Double cream- Keep the cream in the fridge until you start whipping
Cream cheese- The cream cheese must be at room temperature before you start making the ice cream
Sugar- used white granulated sugar
Vanilla extract - you can use vanilla essence in place of extract
Salt
For the details of the exact quantities of each ingredient, check the recipe card below
A short video of the recipe
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Instructions
First, add 10 to 12 biscuits to a zip lock bag and crush them using a rolling pin until the Oreos are fine crumbs. Place them in a small bowl and set them aside.
Into a mixing bowl, add the cream cheese, sugar and salt, and beat with the help of an electrical hand blender or stand mixer until the mixture turns creamy.
In a large mixing bowl, add the chilled double cream and beat with the help of a hand blender or stand mixer until the mixture turns creamy and thick.
Next, combine the cream cheese mixture into the whipped double cream and mix gently.
Add the vanilla extract and biscuits crumbs. Combine well.
Now add the mango pulp and combine well using a hand beater until it is smooth and creamy.
The Mango cheesecake mixture is ready
Then pour the mixture into a loaf tin, add a few crumbled biscuits on top and cover the tin tightly with kitchen foil. Place in the freezer for at least 6 to 8 hours or overnight.
Before serving the ice cream, place the ice cream box outside for a few minutes to soften.
Faqs
Freezer-safe containers with lids are the best way to keep homemade ice cream. Homemade ice cream can be stored in the freezer for up to a week.
The biscoff biscuit crumbles are the only thing that keeps this mango cheesecake ice cream from being gluten-free. You may easily omit it and make the gluten-free version.
Yes, in the United Kingdom, double cream is used, but in the United States, heavy whipping cream is used. Double cream has a slightly higher fat content than heavy cream, despite the fact that they are used in similar ways.
📖 Recipe
Mango Cheesecake Ice Cream
Ingredients
- 1 cup Mango pulp
- 10-12 Biscoff biscuits
- ¾ cup Cream cheese
- 1 ¼ cup Double cream
- ½ cup Sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt
Instructions
- First, add 10 to 12 biscuits to a zip lock bag and crush them using a rolling pin until the Oreos are fine crumbs. Place them in a small bowl and set them aside.
- Into a mixing bowl, add the cream cheese, sugar and salt, and beat with the help of an electrical hand blender or stand mixer until the mixture turns creamy.
- In a large mixing bowl, add the chilled double cream and beat with the help of an electrical hand blender or stand mixer until the mixture turns creamy and thick.
- Next, combine the cream cheese mixture into the whipped double cream and mix gently.
- Add the vanilla extract and biscuits crumbs. Combine well.
- Now add the mango pulp and combine well using a hand beater until it is smooth and creamy.
- The Mango cheesecake mixture is ready
- Then pour the mixture into a loaf tin, add a few crumbled biscuits on top and cover the tin tightly with kitchen foil. Place in the freezer for at least 6 to 8 hours or overnight.
Video
Nutrition
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