Ingredients
- 2 cup Whip Cream
- 400 Gram Condensed Milk
- 2 large Mango/ Aam (Washed and peeled)
Servings: Servings
Instructions
- First of all whip 2 cups of whip cream to soft peak.
- Now add 1 tin (400gm) sweeten condense milk and beat again to mix.
- Now churn mango in a mixer grinder to make smooth pulp.
- Now add this mango pulp to whip cream and fold gently.
- Pour the mix in an airtight container. Cover the lid tightly and put it in freezer for 6 hours (or overnight).
- Now whenever you want to serve, remove from freezer 5 minutes before and scoop out smooth and creamy mango dolly ice cream scoops.
- Enjoy!
Recipe Notes
- Use sweeten condense milk, so that no need to add additional sugar, if you are using unsweetened condense milk then add powdered or icing sugar (according to your taste) while whipping whip cream.
- Do not overmix mango pulp to whip cream, just fold them together.
- For easy scooping, remove ice cream from deep fridge 5 minutes before serving.
- Check more Ice Cream Recipe here.
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