No-Churn Mango Lassi Ice Cream
All the flavors of a mango lassi frozen into creamy ice cream — no ice cream maker needed. Just blend, freeze, eat.
Desserts · Prep 15 min · Serves 6 · Easy · By Tina · Published
Ingredients
- 400 ml heavy cream, cold
- 200 ml condensed milk
- 200 g mango puree, canned or from fresh
- 0.5 tsp cardamom, ground
- 1 tsp vanilla extract
- 2 tbsp pistachios, crushed, for topping
- 1 tbsp honey, for drizzling
I do not own an ice cream maker and I refuse to buy one because no-churn ice cream exists and it is basically just as good.
The base is condensed milk and whipped cream — this combination stays creamy and scoopable even after freezing because the sugar prevents ice crystals from forming. Blend in mango puree and a touch of cardamom and you have mango lassi in ice cream form.
It is impossibly easy. The hardest part is waiting for it to freeze, which takes about 6 hours of you staring at the freezer willing it to hurry up.
Pro Tips
- Use canned mango puree or frozen mangoes blended smooth. Fresh mangoes work but need to be very ripe.
- Whip the cream to stiff peaks. Under-whipped cream = dense ice cream.
- Fold gently. You want to keep the air from the whipped cream.
- A swirl of mango puree on top before freezing makes it look bakery-level.
Serving
Scoop into bowls, top with crushed pistachios and a drizzle of honey. A shortbread cookie on the side is a nice touch.
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