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Mango Cheesecake Ice Cream Recipe

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4 from 292 reviews

  • Author: Ava
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Combine Mixtures: Gently fold the cream cheese mixture into the whipped double cream, ensuring it’s mixed evenly without deflating the whipped cream.
  5. Add Flavor and Crumbs: Stir in the vanilla extract and the prepared Biscoff biscuit crumbs to the combined mixture carefully to maintain the airiness.
  6. Incorporate Mango Pulp: Add the mango pulp to the mixture and blend gently using a hand beater until the mixture is smooth and creamy.
  7. 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.
  8. 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

Find it online: https://quickandsweetrecipes.com/mango-cheesecake-ice-cream-recipe/