Mango Peanut Butter Ice Cream, an egg-less and no churn mango ice cream variety which is also flavored with peanut butter. This recipe is loosely adapted from abrowntable. There is lot of variations in both the recipes. I did also refer various sites before trying this no churn ice cream (ice cream maker not required). This is my first time with homemade ice cream and I was not at all sure how it would turn out. Though my mom had tried making ice cream from store bought ice cream powder. I did not wanted to add heavy cream, egg or condensed milk. So ended up with this combination of milk powder, corn flour and milk. For vegan version, try replacing milk with coconut milk. I’m yet to try that.
I have not added sugar or honey. The mango was very sweet. But at the time of serving, you can drizzle honey and few chopped nuts like they serve in Ibaco 🙂 I have used mixer grinder to prepare this ice cream. Once you pour the mixture in aluminium tin, cover this with cling wrap and freeze the mixture for 2-3 hours. Ice crystals will be formed at the top. So remove the tin and break the crystals with a knife. Blend them again in a mixer and freeze the mixture. Follow this step 3-4 times. Some of the Popsicle / Kuchi Ice recipes shared are Masala Grapes Popsicle, Paneer Kheer Popsicle, Strawberry Pista Kulfi and Sugarcane Popsicle.
- 2 fully ripen Mango (I have used Rumani Mango)
- 2 tbsp milk powder
- 1 and ½ tbsp peanut butter
- 1 tbsp corn flour
- ½ cup milk
- Peel off the skin of mangoes and chop them into fine pieces. Blend mango and peanut butter in a mixer till smooth. Add milk powder and corn flour. Blend it again. Finally, add milk and blend again. You will get smooth and creamy mixture. Pour this in aluminium tin and cover with plastic cling wrap. Keep the tin in freezer.
- After 3 hours, remove the tin. Ice crystals will be formed, so break the mixture into several cubes and blend them again in mixer. Pour the mixture again in tin and cover will cling wrap. Repeat this for 3-4 times. Finally, pour the mixture again in tin and keep in freezer till it is set. At the time of serving, scoop out the cream and fill in a bowl. Drizzle with honey and sprinkle few chopped nuts. Serve them.