A simple and delightful tropical ice cream that captures the essence of summer with every bite, made without an ice cream maker.
Ingredients
Scale:
1 cup granulated sugar
Pinch of salt
2 cups heavy cream
1 cup sweetened condensed milk
1 teaspoon vanilla extract
1 cup crushed pineapple, drained
1 ripe mango, diced
Zest of 1 lime
Instructions
In a large mixing bowl, combine the sweetened condensed milk, vanilla extract, and a pinch of salt. Stir until the mixture is smooth and uniform.
In a separate bowl, whip the heavy cream using a mixer until stiff peaks form, about 3-4 minutes.
Gently fold the whipped cream into the condensed milk mixture, using a spatula to fold until just combined.
Carefully fold in the crushed pineapple, diced mango, and lime zest, ensuring even distribution.
Pour the mixture into a loaf pan or a freezer-safe container. Smooth the top with a spatula and cover with plastic wrap, pressing it directly against the surface.
Freeze for at least 6 hours, or until the ice cream is firm.
Scoop into bowls or cones and serve, optionally garnishing with fresh tropical fruits or a sprinkle of toasted coconut.
