This Homemade Mango Cheesecake Ice Cream is every dessert lovers dream! Because it just doesn't get better than cheesecake and ice cream coming together. It is smooth, fluffy, tangy and all things yummy and requires no churning!
There is no other way to describe this homemade mango cheesecake ice cream except to say - yuuuuuuuuuuuuummm! 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 was a total accident. I was testing a mango cheesecake recipe (which is delicious BTW) for the KitchenAid blog and ended up with too much cheesecake batter during one of the variations. I really didn't know what to do with it so I just poured it into a container and dumped it into the freezer. Can you believe that I completely forgot about this for like two whole days? The next time I opened the freezer to put something else, I realized that this was still there. I was skeptical about how it'd taste but OMG that creamy, tangy cream cheese and mango flavor is just spot on!
And this isn't even a real ice cream recipe or anything like my other no churn ice creams. It doesn't have condensed milk or a load of sugar. Most of the sweetness comes from the mango and the lightness from the heavy cream and you can never go wrong with cream cheese right? Especially Philadephia cream cheese, but I've used Britannia cream cheese as well and it totally works!
I obviously couldn't finish all of this alone so took some over to our friends down the road and man! they wiped it clean. I was like successsssssss. And without even trying. Most times I labour over a recipe for at least a few days making sure to get it absolutely right, but this one was just a happy accident and I love it when that happens!
I also think my KitchenAid Stand Mixer seriously helped with this one, because all that whipping by hand may give me some major muscle power but sometimes when you are tired, the stand mixer can be a real real lifesaver!
You can absolutely use the same filling to make some mango cheesecake in a jar but try freezing it first. This ones almost like an invention because if I was making this purposely, I would've just followed the cream and condensed milk method that I've used in my Lychee Ice Cream before.
I'm totally planning a third round when Denver comes back because ice cream for dinner can be a real thing you know! And he's on the regular recipe tester payroll so I can't deprive him of all this goodness!
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.
Homemade Mango Cheesecake Ice Cream
Ingredients
- 150 grams (0.66 cups) Heavy Cream
- 1 ½ cups (382.5 g) Mango Puree
- 250 grams (1 cups) Cream Cheese at room temperature
- ¼ cup (50 g) 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.
Maisha says
This recipe is brilliant - so simple yet so decadent and delicious!
Richa says
Soooo happy you liked the recipe Maisha! Thank you for leaving a comment
Anisha Shakdher says
Can one churn this in an ice cream maker? I have the ice cream attachment of KitchenAid
Richa says
Absolutely! That should work.
Smitha says
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
Richa says
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.
Naina says
What brand heavy whipping cream do you recommend ?
Richa says
Hey Naina, I've used Amul, Arla and D'lecta. I really like Arla's heavy whipping cream.
Indra says
Hv not made yet !