Angel Delight Banana Cherry Ripple Ice Cream
A modern twist on a ripple ice cream
Good, better, best
+ Good – Less prep: buy in premade tropical fruit puree and add this into the cream instead of the mango and lime mixture. Save some extra to drizzle on the top as decoration before freezing.
++ Better – Recipe
+++ Best – Sundae showstopper: add three scoops of ice cream to tall glasses and top with a mango puree drizzle, lime twists and a sprinkling of coconut flakes.
No-Churn Tropical Ice Cream
Desserts
Summer Desserts
Vegetarian
Zesty from Lime and sweet from Mango, this hassle-free Tropical ice cream that will be sure to bring the Summer vibe to your event!
12 Servings
Ingredients
• 2 ripe mangoes, diced
• 55g caster sugar
• 2 limes, zested and juiced
• 405g Carnation Fat Free Condensed Milk
• 300ml double cream
• 200ml coconut milk
• Handful of toasted coconut flakes
Method
- Put the diced mango in a small saucepan with the sugar, lime juice and zest. Cook over a medium heat until it has reduced slightly and become syrupy, then transfer to a bowl and leave to cool.
- Place a few spoonfuls of the cooled mango and lime mixture into a bowl and set aside for later. Mix the rest with the condensed milk, which should thicken slightly after a few minutes.
- Beat the cream to soft peaks, then add the coconut milk and mango mixture, beating again to soft peaks.
- Pour the ice cream into a shallow, freezable container then top with reserved mango and toasted coconut flakes. Freeze until solid (about 3-4 hours or overnight).
- To serve, leave the container out at room temperature for 5-10 mins before scooping the ice cream out into cones, glasses or bowls.
