Mango Cheesecake Ice Cream
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!
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Calories: 2233kcal
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.
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Nutrition
Calories: 2233kcal | Carbohydrates: 172g | Protein: 20g | Fat: 167g | Saturated Fat: 103g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 42g | Cholesterol: 508mg | Sodium: 1833mg | Potassium: 516mg | Fiber: 1g | Sugar: 165g | Vitamin A: 12324IU | Vitamin C: 34mg | Calcium: 387mg | Iron: 30mg
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