There’s no greater summer joy than ice cream in a cone, am I right? That’s why I’m crazy about this Easy No-churn Mango Strawberry Swirl Ice Cream! Making my own ice cream is the best because it’s the closest I’ve come to achieving my childhood dream of becoming an ice cream taste tester. And in college, my four roommates and I used to love the 2 for 1 1/2 gallon ice cream deal at our local Jewell-Osco. So that meant we had anywhere from 6-8 1/2 gallon ice creams in our freezer at any given time. It. Was. Amazing. But now that I’m married to a man who values things like balanced meals and vegetables, I can’t pack our freezer with ice cream and have ice cream for dinner (I honestly don’t know how I would survive without him). I compromise by making my own ice cream when I’m really craving it. #adulting
As you know, I love easy recipes like my Creamy Strawberry Lychee Popsicles and Matcha-dipped Tropical Lychee Popsicles that remind me of my childhood. I grew up eating strawberries and mangos as a summer snack, so I decided to put those flavors to good use in this Easy No-churn Mango Strawberry Swirl Ice Cream. I love using fresh fruit to make ice cream because it just tastes so much better than the artificial stuff at the store. I also love that you don’t need food dye to get that gorgeous, soft yellow color and that bold, red swirl. Not only does that swirl look lovely, but it gives you perfect hints of strawberry with every bite (or lick). And after you make this Easy No-churn Mango Strawberry Swirl Ice Cream, you’re going to be hooked on making your own ice cream!
In other news, our move is chugging along. It’s been such a crazy and emotional month for us. We’re so sad to leave Chicago and we’ve been trying to hit all of our fave restaurants before we move, so make sure to check my Instagram to follow along! I’ll also try to keep you guys updated on the move in my Insta-stories. On top of the move, I’ve been working on some amazing freelance projects AND I launched my Castify artist collection! If you love my freebie desktop wallpapers (for email subscribers) and printable Etsy prints, then you’ll love the iPhone cases I’ve created. Plus, you can get $10 off your first purchase with this link!
20 minPrep Time
5 hrCook Time
5 hr, 20 Total Time
- 12 ounces Diced Mangos, fresh
- 1 14-ounce can sweetened condensed milk
- 1/2 teaspoon Coconut Extract
- Pinch salt, fine or iodized table salt
- 2 cups Heavy Whipping Cream, cold
- Put a 9x3x5 metal loaf pan into the freezer to chill.
- Place the mangos in a food processor and pulse until slightly chunky.
- Add the condensed milk, coconut extract, and salt to the mango mixture and pulse until the mixture is smooth and fully combined. Transfer to a medium bowl and set aside.
- Clean out the food processor and then place the strawberries inside. Pulse the strawberries until smooth and then transfer to a small bowl and set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. DO NOT over-whip the cream!
- Fold about 1 cup of the whipped cream into the mango mixture with a rubber spatula until combined, then fold the lightened mango mixture into the whipped cream until well blended.
- Pour half of the mango mixture into the chilled 9-by-5-by-3-inch metal loaf pan, and the spoon half of the pureed strawberries in drops and swirl into the mango mixture with a toothpick or butter knife. Do not go overboard with the mixing or you'll lose the swirl effect.
- Pour the other half of the mango mixture into the loaf pan and repeat the strawberry swirl technique.
- Cover the pan with plastic wrap and freeze for at least 5 hours.
- Thaw for about 30 minutes at room temperature and start scooping!
Note: This post contains affiliate links and I receive a small commission when you purchase any of the products via the links above. But I wouldn’t recommend them if I didn’t absolutely love them!