on Jul 27, 2016, Updated Jun 06, 2024 There is no other way to describe this homemade mango cheesecake ice cream except to say – yuuuuuuuummm! I know that word is totally overdone in every other food blog on this planet but this ice cream is insanely delicious and uses real cream cheese for that spot on cheesecake flavor. This one is nothing like my other no churn ice creams. It doesn’t have condensed milk or a load of sugar. Most of the sweetness and lightness comes from the mango and heavy cream. Plus, you can never go wrong with cream cheese right? Let’s see how to make this one!
Richa’s Top Tips To Make The Best Mango Cheesecake Ice Cream
This ice cream requires some serious whipping, and I cannot thank my KitchenAid Stand Mixer enough! You can definitely whip this by hand too, but the a stand mixture saves soo much effort! If you cannot find Philadelphia cream cheese, you can easily swap it for Britannia cream cheese. It totally works and is more readily available. If your mango puree is not as sweet, adjust the amount of sugar you add. I would recommend tasting the ice cream mix before setting it so that you make any adjustments if needed.
If you try this out, be sure to tag your pictures @my_foodstory on Instagram because I really love seeing your creations! And don’t forget to follow me on Pinterest for some daily recipe inspiration. LOVE THIS RECIPE? Subscribe to my newsletter and be the first to receive all new recipes!
More No-Churn Ice Creams
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