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Tag: homemade mango ice cream

  • How to make Coconut and Mango Ice Cream

    How to make Coconut and Mango Ice Cream

    The Coconut Mango Ice Cream recipe is very easy to prepare, made by using whipped cream and sweetened condensed milk, flavored with coconut and cream, then mixed with mango puree. It’s quick, delicious, refreshing, and much better than store-bought ice cream.

    Coconut and Mango Ice Cream


    Home Cooking Adventure

    Ingredients

    23 oz (650g) mango puree (about 3 mangoes)
    1 1/2 cups (360g) heavy cream (35% fat)
    14 oz (397g) sweetened condensed milk
    1 cup (240g) coconut cream
    1 tsp (5g) coconut extract

    1. Peel and dice the mangoes. Transfer into the bowl of a food processor and blend until puree is formed.

    2. In a large bowl whip cream until stiff peaks are formed.

    3. Add in the condensed milk,coconut cream and coconut extract and mix in gently with a spatula.

    4. Pour ⅓ of coconut mixture in a 8 X 12 inch (20x30cm) container.

    5. Pour ⅓ of mango puree.

    6. Pour ⅓ of coconut mixture

    7. Pour ⅓ of mango puree.

    8. Pour the last ⅓ coconut mixture.

    9. Pour the last ⅓ of mango puree.

    10. Use a knife to create swirls.

    11. Freeze for 6-8 hours or until set.

    12. Before serving let it sit at room temperature for 10 minutes to get to the right consistency.

  • Homemade Tiramisu Ice Cream- easy

    Homemade Tiramisu Ice Cream- easy

    This creamy and elegant dessert is always a delight for me and our guests. The smooth Mascarpone cream combined with the coffee dipped ladyfingers turns into an heavenly, iressistible dessert. Give it a try. It’s easy, quick and most of all delicious.

    Homemade Tiramisu Ice Cream

    Home Cooking Adventure

    Ingredients:

    Makes about 4-6 servings

    4 eggs
    1/2 cup sugar
    8 oz (250 g) Mascarpone cheese
    1 tsp vanilla extract

    For Dipping
    3 oz (80 g) savoiardi cookies, about 8 cookies
    5 tsp instant coffee
    5 tbsp hot water
    2 tbsp brandy or amaretto liqueur

    Garnish
    1 tbsp cocoa powder, for dusting

    Directions

    1. Combine the coffee with water and brandy and set aside to cool.Cut the cookies in smaller pieces.

    2. Separate the egg yolks from the whites. Mix egg yolks with sugar until thick, creamy and pale yellow colored. Add Mascarpone cheese and vanilla extract and blend well.

    3. Whip egg whites until foamy with a mixer, and gently fold them to the Mascarpone mixture.

    4. Line a 1.5 litre-capacity loaf tin with plastic wrap. Toss the broken cookies in the coffee mixture. (Be careful not to soak the cookies too much otherwise they will get too hard on the freezer, only the edges need to be soaked ). Pour 1/3 of the mixture into the tin and add half of the cookies. Put another 1/3 of the cream mixture over the cookies, add the rest of the cookies and finish with the last 1/3 of the cream. Cover and put it in the freezer.

    5. When ready to serve invert onto a plate, remove the plastic wrap, sift cocoa powder over the top and cut into slices.