No-Churn Strawberry and Mango Ice Cream

Prep Time: 30 minutes
Cook Time: 10–15 minutes
Freeze Time: At least 6 hours
Servings: About 8 per flavor

These two ice creams are inspired by the pink and pale yellow batches in the photo. The strawberry version has a bright berry flavor, while the mango version is smooth and gently sweet. Both use whipped cream and sweetened condensed milk, so you can make them without an ice cream machine.

Ingredients

Strawberry Ice Cream

• 2 cups chopped strawberries, fresh or frozen
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice
• 2 cups cold heavy whipping cream
• 1 can (14 oz/397 g) sweetened condensed milk
• 1 teaspoon vanilla extract
• Pinch of salt

Mango Ice Cream

• 1 cup thick mango purée, made from ripe mangoes
• 2 cups cold heavy whipping cream
• 1 can (14 oz/397 g) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• Pinch of salt

Instructions

1. Prepare the strawberry purée. Add the chopped strawberries, sugar, and lemon juice to a small saucepan. Cook over medium heat for 10–15 minutes, stirring occasionally. The berries should soften and their juices should reduce until the mixture looks thick rather than watery.
2. Blend and cool. Blend the cooked strawberries until smooth, or mash them if you prefer small fruit pieces. Measure the purée; you need approximately ¾ cup. If you have much more, return it to the pan and simmer it a little longer. Transfer it to a bowl and refrigerate until completely cold. Warm purée will deflate the whipped cream.
3. Prepare the mango purée. Peel and cut ripe mangoes, then blend the flesh until smooth. Measure 1 cup. The purée should be thick enough to mound slightly on a spoon. If your mangoes are especially juicy, simmer the purée for a few minutes to reduce excess liquid, then chill it completely. If using canned mango purée, choose an unsweetened variety when possible.
4. Whip the cream for the strawberry batch. Pour 2 cups of cold heavy cream into a large bowl. Beat with an electric mixer until soft peaks form: when you lift the beaters, the cream should hold its shape briefly before the tip folds over. Stop before it becomes stiff or grainy.
5. Mix the strawberry flavor. In a separate bowl, stir one can of sweetened condensed milk with the chilled strawberry purée, vanilla, and a pinch of salt. Add about one-third of the whipped cream and fold it in to loosen the mixture. Gently fold in the remaining cream until the color is even and no large white streaks remain.
6. Transfer to a container. Spoon the strawberry mixture into a freezer-safe container with a lid. Smooth the top. Press a piece of parchment paper directly against the surface to help protect the ice cream from air, then put on the lid.
7. Make the mango batch. In a clean bowl, whip the remaining 2 cups of cold heavy cream to soft peaks. In another bowl, combine the second can of condensed milk, the cold mango purée, vanilla, lemon juice, and salt. Fold the whipped cream into the mango mixture in two additions, working gently to keep it airy. Transfer it to a second freezer-safe container and cover as you did with the strawberry batch.
8. Freeze and serve. Freeze both containers on a level shelf for at least 6 hours, preferably overnight. For easier scooping, leave the ice cream at room temperature for 5–10 minutes before serving. Return the containers to the freezer promptly after scooping.

Tips

Keep the fruit mixtures thick. Fruit contains water, which turns into ice crystals in the freezer. Cooking down the strawberries and choosing a thick mango purée help give these ice creams a creamier texture.

Chill everything before mixing. Cold cream whips more easily, and cold fruit purée keeps the whipped cream from collapsing. You can prepare both purées several hours ahead and store them covered in the refrigerator.

Use heavy whipping cream. Cream with enough fat is essential to this no-churn method. Regular milk or half-and-half will not whip into the airy base the recipe needs.

Fold instead of beating. Once the cream is whipped, use a spatula to bring the mixture from the bottom of the bowl up over the top. Beating the ingredients together at this stage can knock out the air and make the finished ice cream dense.

Adjust the fruit flavor carefully. Mangoes and strawberries vary in sweetness. Taste the purées before combining them with the condensed milk. A little lemon juice can brighten fruit that tastes flat, but adding lots of extra liquid can affect the frozen texture.

Choose suitable containers. Wide, shallow containers help the ice cream freeze more evenly and make scooping easier. Leave a little space at the top because the mixture may expand slightly as it freezes.

Storage

Keep each ice cream tightly covered in the freezer. For the best flavor and creamy texture, enjoy it within 2 weeks. Pressing parchment paper against the surface after each serving can help limit ice crystals. Use a clean, dry spoon when scooping, and avoid repeatedly leaving the containers out until they melt.

You can prepare the fruit purées up to 2 days ahead. Store them separately in covered containers in the refrigerator, then make sure they are cold before you prepare the ice cream bases.

Serving Ideas

Scoop both flavors side by side for a colorful dessert. Top strawberry ice cream with sliced strawberries or a spoonful of strawberry sauce. Serve the mango ice cream with small cubes of fresh mango, toasted coconut, or a little lime zest.

For a simple sundae, add one scoop of each flavor to a bowl and finish with a few crushed vanilla cookies. You can also serve small scoops between plain cookies to make ice cream sandwiches. If making sandwiches, freeze the assembled cookies until firm before serving.

Nutrition Benefits

Strawberries and mangoes provide vitamin C, and mangoes also contain vitamin A. Heavy cream contributes some calcium. Because these recipes contain cream and sweetened condensed milk, they are rich desserts best served in portions that suit your needs. Nutrition varies with the fruit used and the size of each scoop.

Questions & Answers

Do I need an ice cream machine?
No. Whipping the cream adds air to the mixture, giving the ice cream a softer texture without churning.

Can I use frozen strawberries?
Yes. Put them directly into the saucepan and cook until the mixture is thick. They may need a few extra minutes because they release more liquid as they thaw.

Can I use frozen mango?
Yes. Thaw it first, drain away excess liquid, and blend it into a thick purée. Chill the purée before adding it to the cream mixture.

Why did my ice cream turn icy?
The fruit purée may have contained too much water, or the container may not have been sealed tightly. Reduce watery fruit purée before mixing and keep the finished ice cream well covered.

Can I make just one flavor?
Yes. Follow the ingredients and steps for your chosen flavor only. Each batch makes approximately 8 servings.

How long should it sit out before scooping?
Usually 5–10 minutes is enough. The exact time depends on your freezer and container. It should soften slightly but remain frozen.