SPICY MANGO NO-CHURN ICE CREAM

Spicy Mango No-Churn Ice Cream image

Provided by Food Network Kitchen

Categories dessert

Time 5h15m

Yield 16 servings (8 cups total)

Number Of Ingredients 8

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1 pound frozen chopped mango (about 2 cups), thawed at room temperature for 10 minutes
One 14-ounce can sweetened condensed milk (about 1 cup)
1 teaspoon pure vanilla extract
Pinch fine salt
1 jalapeno pepper, seeded and minced (for additional heat, use the seeds)
Zest of 1 lime, plus extra for serving
2 cups heavy cream, cold
Chili powder, for serving

Steps:

Pulse the mango in a food processor until you achieve pea-size chunks. Add the condensed milk, vanilla and salt. Pulse to combine, then remove to a medium bowl and fold in the jalapeno and lime zest; set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the mango mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until until solid and scoopable, about 5 hours. Serve topped with a pinch of lime zest and chili powder.