Mini Mango Ice Cream Sundaes

I’m proud to be partnering with Milk Means More to bring you this recipe, all opinions are mine.

Nothing says summer like ice cream. In our family, we love to make Sundays about sundaes, or at least about ice cream. 🙂

Many years ago we invested in one of those ice cream makers. Ya know the ones that look like a big wooden bucket on the outside?

After our family meeting, we enjoy a delicious bowl of our creation. We love trying out new flavors, like pomegranate.

Sometimes we opt for something a little healthier, this 4 ingredient Peanut Butter Chocolate Banana ice cream is one of our favorites, and don’t miss Strawberry Nice Cream.

No Churn

I keep seeing “no churn” ice cream all over the internet. To be honest, it doesn’t really matter to me whether its churned or not–I just want to eat ice cream, but, it definitely had me intrigued, so I wanted to try it out.

All of my research turned up a basic recipe with just a few ingredients, and then you can add flavor or mix ins. So it’s pretty low maintenance and the results are fabulous!

I tried out a few different versions of this fresh mango ice cream recipe. In one version I left chunks of fruit. In another version, I swirled pureed mango throughout, and in the last version I just blended everything together.

As you can see from the picture, the last one was our favorite. When I left whole fruit or even swirled in puree’, the fruit tended to be a bit icy in texture. Not bad at all, we just preferred it blended.

Limitless

The options are endless in this basic no churn recipe, so if you like low maintenance, you’ll be cranking out all sorts of flavors! Cookie dough, mint chocolate chip, strawberry, peanut butter… so many to try! What’s your favorite flavor of ice cream?

Since we did a Sundae this time, I thought it would be fun to create an edible bowl. This is just a basic cookie dough recipe, but you bake it in a muffin pan and press them down to form the cup. Watch the video to see how it’s done.

You could fill them with so many things besides ice cream. Who doesn’t love an edible bowl? Plus, no clean up! 😀

Let’s Make Some Ice Cream!

Mini Mango Ice Cream Sundaes

Home made fresh mango ice cream drizzled with butterscotch sauce, and topped with crushed pistachios all in an edible bowl.

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Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 10 minutes

chill time: 6 hours

Total Time: 6 hours 30 minutes

Servings: 12

Calories: 491kcal

Author: Chellie Schmitz

Ingredients

Ice Cream

• 2 cups heavy cream2 cups heavy cream
• 1 14 oz can sweetened condensed milk1 14 oz can sweetened condensed milk
• 2 mangoes, peeled and puree'd 2 mangoes, peeled and puree'd
• butterscotch sauce for drizzlingbutterscotch sauce for drizzling
• choppped pistachios for garnishchoppped pistachios for garnish

Cookie Cups

• 2 1/4 cups all purpose flour2 1/4 cups all purpose flour
• 1 tsp baking soda1 tsp baking soda
• 1 tsp salt1 tsp salt
• 1 cup butter, softened1 cup butter, softened
• 3/4 cup granulated sugar3/4 cup granulated sugar
• 3/4 cup brown sugar3/4 cup brown sugar
• 1 tsp vanilla extract1 tsp vanilla extract
• 2 large eggs2 large eggs

Instructions

Ice Cream

• Using a hand mixer or stand mixer, whip the heavy cream until soft peaks form.
• In a separate bowl, Whisk together mango puree and sweetened condensed milk.
  
• Add the whipped cream. Pour into a container to freeze. Chill for at least 6 hours, or overnight.
  

Cookie Cups

• Preheat oven to 375. Spray muffin pan with non-stick spray.
  
• Combine flour, baking soda, and salt in a small bowl. Beat butter and sugars in a stand mixer until light and fluffy. Add vanilla and beat again.
  
• Add eggs, one at a time beating after each addition. Gradually beat in flour mixture. 
  
• Using a cookie scoop (or a regular spoon) place 2 scoops of dough into each well of the muffin pan.
• Bake for 9-11 minutes, until golden brown. Cool for 2 minutes.
  
• Using a small spice jar, press the dough down in each well. The sides will raise up just a bit and form a mini bowl. Cool for 5 minutes and remove to a cooling rack. Store in an airtight container until ready to use.
  
• When ready to serve, allow ice cream to sit on the counter for about 5 minutes prior to scooping. Place 1 scoop into each cookie cup, drizzle with butterscotch sauce, sprinkle with chopped pistachios. Serve immediately.

Notes

Allowing the ice cream to sit on the counter for 5 minutes makes for easy scooping.

Nutrition

Calories: 491kcal | Carbohydrates: 50g | Protein: 5g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 122mg | Sodium: 464mg | Potassium: 146mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1469IU | Vitamin C: 13mg | Calcium: 53mg | Iron: 1mg

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More of my favorite summertime desserts:

Fresh Blueberry Pie

French Style Coconut Parfait