Homemade Mango Cheesecake Ice Cream
on Jul 27, 2016, Updated Jun 06, 2024
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This Homemade Mango Cheesecake Ice Cream is every dessert lovers dream! It is smooth, fluffy, tangy, all things yummy, and requires no churning!
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!
Quick Walk Through: Mango Cheesecake Ice Cream
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.
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Homemade Mango Cheesecake Ice Cream
Ingredients
- 150 grams Heavy Cream
- 1 1/2 cups Mango Puree
- 250 grams Cream Cheese, at room temperature
- 1/4 cup Caster Sugar
- 1 teaspoon Vanilla Extract
Instructions
- In the bowl of a stand mixer or with a hand mixer, whip the heavy cream till soft peaks form.
- Add the mango puree, cream cheese (I’ve used both Philadelphia Cream Cheese as well as Britannia and they work), caster sugar and vanilla extract and whip again till everything is combined and the mixture is light and fluffy.
- Pour into a freezer friendly container and freeze overnight.
- Let the mango cheesecake ice cream sit at room temperature for 5-10 minutes before scooping and serving.
Ice cream near me usually means choosing from popular brands like Zimero, Amul, or Vadilal, which all make great quality ice cream. But this homemade Mango Cheesecake Ice Cream recipe looks next level so creamy, smooth, and fresh! Homemade ice cream always has that special taste and this one seems perfect for summer. Big thumbs up to both homemade recipes like this and trusted brands like Zimero for keeping ice cream lovers happy!🤤🍦
Hey Ketan, so so glad you liked the recipe.
This recipe is brilliant – so simple yet so decadent and delicious!
Soooo happy you liked the recipe Maisha! Thank you for leaving a comment
Hi Richa,
Lovely recipe! I do not have a kitchen scale. Would you be able to provide cup measurements for the ingredients.
Thanks,
Shreya
Hey Shreya, we will update the recipe card with cup measurements.
Can one churn this in an ice cream maker? I have the ice cream attachment of KitchenAid
Absolutely! That should work.
Hi Richa,
Now that it is Mango season, can’t wait to try it as I love Cheesecake. I have a couple of questions
1) When I make cheesecake, I have made the cheese at home (hang the thick curd for a couple of hours), do you think I can do the same here.
2) The Amul whipping cream can be very temperamental, sometimes it whips to peak easily and other time I have spent hours trying to make a little thicker. Do you have any suggestions on how to whip the cream till peaks are formed
Thanks
Smitha
Hey Smitha, you can use hung curd but make sure its really really thick. I would recommend hanging it for at least 24 hours to get rid of most of the whey. Secondly, Amul cream can definitely be temperamental. Here are a few tips to make sure it whips – make sure your bowl, cream, blender whisks are all chilled. While whipping the cream, add a teaspoon or two of ghee as you whip. Amul cream doesn’t whip properly because of the low fat content, and with the addition of ghee, you will add the fat back to it, which usually ensures that it whips properly. If you have access to other brands, D’lecta whipping cream, Arla whipping cream and Amul’s whipping cream (not just regular cream) are all good alternatives.
What brand heavy whipping cream do you recommend ?
Hey Naina, I’ve used Amul, Arla and D’lecta. I really like Arla’s heavy whipping cream.
Hv not made yet !