Summary: I was feeling a little tropical with the nice weekend weather so thought I’d make this easy, no churn, Indian style ice cream. It is denser than usual ice cream but I feel the textures match the flavors well. I’m hiding it from Mr Ask…..
Ingredients
- 300ml cream
- 425g tin mangoes, drained
- 170g tin passionfruit, strained to remove seeds
- 395g sweetened condensed milk
- 1 tsp ground cardamom
Instructions
- Add all the ingredients to the bowl of a food processor or blender (or even a bowl and a stick blender will do).
- Process for 1-2 minutes until everything is smooth, well combined and slightly aerated.
- Pour into an airtight plastic container (or small, individual serving containers) and allow to chill for 5hrs or until set. It can be quite firm after being in the freezer overnight, so allow sit on the bench to soften for 10 mins before serving.
- Serve with chopped pistachios if desired.
- Note: I was making this out of season but please substitute the tinned fruit for fresh if you have it.
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