Description
Delight in a creamy and refreshing homemade Mango Dark Chocolate Chunk Ice Cream. This luscious treat combines ripe mangoes blended with rich cream, then churned into a smooth ice cream studded with dark chocolate chunks for a perfect balance of fruity sweetness and decadent chocolate.
Ingredients
Scale
Fruit Base
- 4 large mangoes, peeled and cubed
Ice Cream Mixture
- 2 cups cold heavy whipping cream
- 1 cup whole milk
- 3/4 cup sugar
- 1/4 cup light brown sugar, loosely packed
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Add-ins
- 7 ounces dark chocolate, chopped
Instructions
- Blend Ingredients: Combine the peeled and cubed mangoes, cold heavy whipping cream, whole milk, white sugar, light brown sugar, light corn syrup, vanilla extract, and a pinch of salt in a high-powered blender or food processor. Blend on high for about 30 seconds until the mixture is smooth, taking care not to overblend to avoid turning the cream into whipped cream.
- Chill Mixture: Transfer the blended mixture to a metal or glass bowl and place it in an ice bath to cool. Be cautious not to fill the ice bath too high to prevent water from mixing with the ice cream base. Chill for approximately 30 minutes or until the mixture is thoroughly cold.
- Churn Ice Cream: Pour the chilled mixture into your ice cream maker bowl. Depending on the capacity of your machine, you might need to churn in two batches. Churn for 20 to 25 minutes until the ice cream reaches a thick, soft-serve consistency. During the last few minutes of churning, add the chopped dark chocolate chunks and continue churning until they are evenly distributed.
- Freeze to Firm: Transfer the churned ice cream to a parchment-lined loaf pan or any freezer-safe container. Cover tightly with plastic wrap and place it in the freezer for at least 4 to 6 hours, or preferably overnight, to firm up before serving.
Notes
- For best texture, use ripe but firm mangoes to enhance the flavor and to avoid a watery mixture.
- Using a metal or glass bowl for chilling helps cool the mixture faster than plastic bowls.
- If you do not have corn syrup, a substitute can be honey or glucose syrup for similar texture.
- Ensure the ice cream maker’s bowl is well frozen before use to achieve optimal churning results.
- Store the finished ice cream in an airtight container to prevent freezer burn and preserve flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
Keywords: mango ice cream, dark chocolate chunk, homemade ice cream, fruity ice cream, summer dessert, frozen dessert
