Mango Crispy-Crust Ice Cream

Today we’re making creamy, smooth, no-ice-crystal mango ice cream with a crispy chocolate-nut shell. The rich milky mango flavor paired with the crunchy coating is absolutely amazing. Enjoy ice cream freedom right at home, and it’s much more cost-effective too! If you like it, be sure to give it a try~

 

Ingredients:

Mango 130 g, yogurt 120 g, heavy cream 200 g, caster sugar 20 g, chocolate 130 g, coconut oil 30 g, crushed peanuts 30 g.

Production Methods:

1. Blend mango and yogurt into a smoothie, whip heavy cream and sugar until thick.

2. Strain the smoothie into the whipped cream, fold gently until combined, then transfer to a piping bag.

3. Cut a slit on the side of paper cups, insert popsicle sticks, pipe in the ice cream mixture, and freeze for at least 4 hours.

4. Melt chocolate and coconut oil over warm water, then stir in crushed peanuts.

5. Remove the paper cups from the frozen ice cream, dip into the chocolate mixture to coat, and enjoy!

Low-cost ice cream freedom is such a joy! The fruity milky flavor with the nutty crispy crust makes every bite super comforting. Save this recipe and make it when you have time~