If you are searching for an indulgent treat that combines fruity freshness with creamy decadence, this Mango Cheesecake Ice Cream Recipe is an absolute winner. Bursting with the tropical sweetness of ripe mangoes, the velvety smoothness of cream cheese, and the delightful crunch of Biscoff biscuit crumbs, every spoonful feels like a mini celebration. This dessert isn’t just ice cream; it’s a creamy, dreamy experience that brings cheesecake and tropical vibes together in a luscious frozen form you’ll want to dive into again and again.
Ingredients You’ll Need
The magic of this Mango Cheesecake Ice Cream Recipe comes from a handful of simple ingredients, each playing a crucial role in building its luscious texture and harmonious flavor balance. From the creamy richness of cream cheese to the tropical sweetness of mango pulp, and the fragrant crunch of Biscoff biscuits, everything works in perfect harmony.
- Mango pulp: Use ripe, juicy mango pulp for natural sweetness and vibrant color.
- Biscoff biscuits: These add a warm spiced crunch that contrasts beautifully with the creamy base.
- Cream cheese: Provides that classic tangy, rich cheesecake flavor and creamy texture.
- Double cream: Whipped to perfection, it makes the ice cream luxuriously smooth and airy.
- Sugar: Adds sweetness and helps balance the tartness of the cream cheese.
- Vanilla extract: Enhances the overall flavor with a subtle, aromatic note.
- Salt: A pinch to heighten all the sweet and creamy flavors.
How to Make Mango Cheesecake Ice Cream Recipe
Step 1: Prepare the Biscuit Crumbs
Start by placing 10 to 12 Biscoff biscuits in a zip lock bag and crush them finely using a rolling pin. These crumbs will add a delicious crunchy texture and that signature caramel-spiced flavor, making your ice cream irresistibly appealing. Set the crumbs aside for later use.
Step 2: Beat the Cream Cheese Mixture
In a mixing bowl, combine the cream cheese, sugar, and salt. Use an electric hand blender or a stand mixer to beat them until the mixture becomes smooth and creamy. This step is key to achieving that perfect cheesecake consistency, so make sure there are no lumps left.
Step 3: Whip the Double Cream
Next, take your chilled double cream and whip it using an electric mixer until thick and creamy peaks form. This whipped cream will give the ice cream its airy texture, making every bite light, fluffy, and utterly delightful.
Step 4: Combine Cream Cheese Mixture with Whipped Cream
Gently fold the cream cheese mixture into the whipped cream. Mixing carefully ensures you keep the fluffy light texture, which is crucial for a creamy and soft ice cream base. A gentle touch here makes all the difference.
Step 5: Add Vanilla and Biscuit Crumbs
Stir in the vanilla extract and the prepared biscuit crumbs, which introduces a fragrant note and the all-important crunch into the ice cream mix. These bits will keep your ice cream interesting with every mouthful.
Step 6: Blend in the Mango Pulp
Finally, add the mango pulp and blend everything using a hand beater until the mixture turns smooth and creamy. The mango brings vibrant color and fresh tropical sweetness that’s simply irresistible in this Mango Cheesecake Ice Cream Recipe.
Step 7: Freeze to Set
Pour your luscious mixture into a loaf tin, sprinkle some extra biscuit crumbs on top for texture, and cover tightly with kitchen foil. Place it in the freezer for at least 6 to 8 hours or preferably overnight for the best set. Patience here means pure, creamy joy later.
How to Serve Mango Cheesecake Ice Cream Recipe
Garnishes
For serving, consider topping each scoop with fresh mango cubes or a drizzle of honey to amplify the fruity vibe. A sprinkle of crushed Biscoff biscuits or a few mint leaves adds a touch of elegance and a burst of flavor that elevates every bite.
Side Dishes
This ice cream pairs beautifully with a crisp fruit tart, a buttery shortbread cookie, or even alongside a warm slice of pound cake. The contrast between warm and cold, crunchy and creamy, makes it a fantastic dessert centerpiece for any occasion.
Creative Ways to Present
For a stunning presentation, serve scoops in hollowed-out mango halves or elegant glass parfait dishes layered with mango chunks and biscuit crumbs. Creative swirls of passion fruit or raspberry sauce can add both an eye-catching splash of color and a tangy contrast to the creamy sweetness.
Make Ahead and Storage
Storing Leftovers
Leftover Mango Cheesecake Ice Cream Recipe can be kept covered tightly in the freezer for up to two weeks. Make sure the container is airtight to avoid any ice crystals forming and to preserve the creamy texture and fresh flavors.
Freezing
To maintain the smooth texture after freezing, always cover the ice cream with a layer of cling film directly on the surface before securing it with a lid or foil. This helps prevent freezer burn and keeps your ice cream tasting fresh and delightful.
Reheating
Mango Cheesecake Ice Cream is best enjoyed chilled straight from the freezer, so reheating is not applicable. However, if it becomes too hard, simply leave it at room temperature for about 10 minutes before scooping for the perfect consistency.
FAQs
Can I use canned mango pulp for this recipe?
Absolutely! Canned mango pulp works perfectly and offers convenience without sacrificing flavor. Just make sure it is pure mango pulp without added sugars or preservatives for the best taste.
Is it necessary to use Biscoff biscuits?
While Biscoff biscuits add a uniquely spiced crunch, you can substitute with graham crackers or digestive biscuits for a similar texture. The flavor will be different but still delicious in this Mango Cheesecake Ice Cream Recipe.
Can I make this recipe without a stand mixer?
Yes, a hand mixer or even a sturdy whisk can work, but it will take more effort to achieve that fluffy texture. Using an electric mixer is recommended for best results and ease.
How long should I freeze the ice cream before serving?
For a creamy, scoopable texture, freeze the ice cream mixture for at least 6 to 8 hours, but overnight freezing is ideal. This allows the flavors to develop fully and the texture to set properly.
Can I add other fruits to the Mango Cheesecake Ice Cream Recipe?
Definitely! Adding small chunks of strawberries or passion fruit seeds can provide exciting texture contrasts and complementary flavors. Just fold them in gently before freezing for the best effect.
Final Thoughts
This Mango Cheesecake Ice Cream Recipe is truly a celebration of tropical flavors and creamy indulgence that’s surprisingly simple to make at home. Whether you want a refreshing dessert for a warm day or a show-stopping sweet treat for your next gathering, this recipe never disappoints. Dive in and enjoy the creamy, fruity bliss that’s impossible to resist!
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Mango Cheesecake Ice Cream Recipe
- Total Time: 8 hours 20 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Mango Cheesecake Ice Cream is a luscious, no-churn frozen dessert that combines creamy cream cheese, sweet mango pulp, and crunchy Biscoff biscuit crumbs. Perfect for a refreshing treat, it requires no ice cream maker and only simple mixing and freezing.
Ingredients
Base Ingredients
- 1 cup Mango pulp
- 3/4 cup Cream cheese
- 1 1/4 cup Double cream
- 1/2 cup Sugar
- 1 tsp Vanilla extract
- 1/2 tsp Salt
Biscoff Crust
- 10–12 Biscoff biscuits
Instructions
- Crush Biscuits: Place 10 to 12 Biscoff biscuits into a zip lock bag and crush them into fine crumbs using a rolling pin. Transfer the crumbs to a small bowl and set aside for later use.
- Prepare Cream Cheese Mixture: In a mixing bowl, add cream cheese, sugar, and salt. Using an electric hand blender or stand mixer, beat the mixture until it becomes smooth and creamy.
- Whip Double Cream: In a separate large mixing bowl, pour the chilled double cream. Whip it using an electric hand blender or stand mixer until it thickens and develops a creamy consistency, similar to whipped cream.
- Combine Mixtures: Gently fold the cream cheese mixture into the whipped double cream, ensuring it’s mixed evenly without deflating the whipped cream.
- Add Flavor and Crumbs: Stir in the vanilla extract and the prepared Biscoff biscuit crumbs to the combined mixture carefully to maintain the airiness.
- Incorporate Mango Pulp: Add the mango pulp to the mixture and blend gently using a hand beater until the mixture is smooth and creamy.
- Prepare for Freezing: Pour the final mango cheesecake mixture into a loaf tin. Sprinkle a few crumbled Biscoff biscuits on top for texture and cover the tin tightly with kitchen foil to prevent freezer burn.
- Freeze: Place the covered loaf tin in the freezer for at least 6 to 8 hours or preferably overnight to allow the ice cream to set properly before serving.
Notes
- Make sure the double cream is well chilled before whipping for better volume.
- You can adjust the sugar quantity based on the sweetness of your mango pulp.
- Use ripe, flavorful mango pulp for the best taste.
- If Biscoff biscuits are unavailable, you can substitute with graham crackers or digestive biscuits.
- Allow the ice cream to sit at room temperature for 5-10 minutes before scooping for easier serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: International
