Mango cream cheese ice cream is a no-cook, no eggs dessert made with cream cheese, mango pulp and graham cracker crumbles. The cream cheese ice cream mixture is first churned and then layered into a mango swirl ice cream.
Mango cheesecake ice cream requires only a few ingredients and can be made effortlessly. It can also be made gluten-free.
If you are looking for an easy mango pulp dessert then this one is a pleasant dessert to serve to a crowd for potlucks and parties.
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Mango cheesecake ice cream ingredients
This is a no-cook, no-eggs mango cheesecake ice cream recipe. For a cheesecake ice cream, the base is made with cream cheese, heavy cream, milk, sugar, and salt.
The cream cheese must be at room temperature before you start making the mixture, else it can be difficult to blend if it is chilled.
The mango flavor comes from the mango pulp. I like to add the canned alphonso mango pulp to ensure the ice cream has a consistent taste every time. You can also add fresh mango pulp by blending mangoes using a hand blender and then straining the pulp to remove fiber.
It is best to add a little bit of sugar to the pulp to ensure the mango pulp tastes perfect in the frozen ice cream. Fruits can taste less sweet in frozen ice cream so adding a little bit helps preserve the taste.
A cheesecake ice cream would be incomplete without graham crackers. A graham cracker crumble is made by adding sugar and some butter to graham crackers.
How to make graham cracker crumble topping?
Crush a few graham crackers coarsely, either by hand or using a dry blender like Vitamix to make graham cracker crumble topping. Add some melted butter and sugar to make the graham cracker crumbs stick together.
To make a cheesecake ice cream, add some graham cracker crumble topping to the cream cheese ice cream when layering it in a container. The graham crackers give it the cheesecake taste and texture.
How to make mango cheesecake ice cream?
Making mango cheesecake ice cream at home is very easy. This recipe is made by churning the ice cream in an ice cream maker.
Using a hand blender or a stand mixer, whip the cream cheese until it is smooth and fluffy. This can take a minute or two. Mix in the salt, sugar, and milk and continue blending until all the sugar has dissolved and everything is mixed well.
Add the heavy cream and mix well with the help of a spatula or a spoon, you do not want to whisk the mixture now as it will be churned. Refrigerate the cream cheese ice cream mixture for about 2-3 hours before churning it in the ice cream maker.
Pour the mixture into the ice cream maker bowl and churn the ice cream for about 25-30 minutes. The time may vary a little bit depending on the ice cream maker. It took me 30 minutes in my Cuisinart ICE-100 ice cream maker.
If you are looking to buy an ice cream maker then check out this post on which ice cream maker to buy. Also, check out this collection of homemade ice cream maker recipes.
Once the cream cheese ice cream has been churned, it will be of soft-serve consistency and needs to be frozen before it is ready to eat. But before that, we will make the mango cheese cream ice cream with swirls and graham cracker crumble topping.
How to make swirl ice cream?
To make swirl ice cream, layer some crumbles in a freezer-safe container. Put some cream cheese ice cream and top it with mango pulp.
Gently swirl the mango pulp with the help of a spoon or spatula. If you add the pulp while churning then the mixture and fruit pulp will get mixed and the ice cream will not form swirls in it.
Also, to make a swirl cheesecake ice cream, it is best to add the graham cracker crumble topping after the ice cream is churned and not while it is churning.
You can add multiple layers of ice cream, mango pulp, and graham cracker crumble topping.
Can I make it gluten-free?
Absolutely! The only thing that makes this mango cheesecake ice cream with swirls not suitable for a gluten-free diet is the graham cracker crumble toppings. You can easily skip it completely and make the gluten-free version.
How to store homemade ice cream?
The best way to store homemade ice cream is to store it in freezer-safe containers with lids. Homemade ice cream stores well for up to a week without any added preservatives.
If you enjoyed this ice cream recipe, you may also like
- Mango kulfi
- Oreo cheesecake ice cream
- Kesar pista kulfi
- Anjeer kulfi
- Chocolate ice cream
- Graham cracker ice cream
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📖 Recipe
Mango Cheesecake Ice Cream
Equipment
Ingredients
To make ice cream
- 8 oz (1 cup) Cream cheese (softened at room temperature)
- 1 cup Organic cane sugar
- 1 cup Milk
- 1 ½ cup Heavy cream
- 1 pinch Salt
For Mango swirl
- 1 ½ cup Mango pulp (preferably canned)
- ¼ cup Organic cane sugar
Other Add ins
- 4 Graham Crackers
- 2 tablespoon Butter (unsalted)
- 1 tablespoon Organic cane sugar
Instructions
Sweeten Mango Pulp
- Add the sugar in the mango pulp and mix it well until dissolvedd.
- Refrigerate the mango pulp until ice cream is churned.
Make graham cracker crumble topping
- Crush the graham crackers coarsely with hand or using a blender like Vitamix
- Add melted butter and sugar and mix well.
Making mango cheesecake ice cream
- Using a hand blender or in a stand mixer, blend the cream cheese on low speed until it is smooth and fluffy. This can take about a minute.
- Add milk, sugar, and salt. Continue blending until all sugar is dissolved.
- Add the heavy whipping cream and mix well using a spoon or spatula (do not use the blender)
- Chill the mixture for about 2 hours in the refrigerator
- Transfer the mixture into the ice cream maker container and churn it for about 30 minutes.
- In a freezer-safe box, put ⅓rd graham cracker crumble topping at the bottom.
- Layer half of the ice cream and half the amount of pulp.
- Swirl the mango pulp with a spoon or spatula. Top ⅓ graham cracker crumble.
- Make one more layer by placing the remaining half ice cream followed by the remaining half mango pulp.
- Swirl the mango pulp with a spatula.
- Finally, add the remaining ⅓rd graham cracker crumble and freeze the ice cream for about 6 hours before serving.
Notes
- You can first blend cream cheese, then add milk, sugar, salt and blend it.
- Add heavy cream and blend it. Freeze the cream cheese ice cream for 4-6 hours.
- Blend the ice cream one again and then layer with mango pulp and graham cracker crumble and freeze it.
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