Mango Dark Chocolate Chunk Ice Cream Recipe

Introduction

This Mango Dark Chocolate Chunk Ice Cream combines tropical sweetness with rich, bittersweet chocolate for a refreshing and indulgent treat. Creamy and full of vibrant mango flavor, it’s a perfect homemade dessert to cool down on warm days or impress guests with a unique twist on a classic favorite.

Ingredients

• 4 large mangoes, peeled and cubed
• 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
• 7 ounces dark chocolate, chopped

Instructions

1. Step 1: Combine mangoes, heavy cream, milk, sugar, brown sugar, corn syrup, vanilla, and salt in a high-powered blender or food processor. Blend on high for 30 seconds or until smooth. Avoid blending too long to prevent the cream from thickening into whipped cream.
2. Step 2: Transfer the mixture to a metal or glass bowl (plastic is acceptable if necessary). Place the bowl in an ice bath, ensuring the ice water level does not overflow into the mixture. Chill for about 30 minutes until the mixture is cold.
3. Step 3: Pour the chilled mixture into your ice cream maker’s bowl and churn according to the manufacturer’s instructions. Depending on the size of your machine, you may need to do this in batches. Churn for 20-25 minutes until the ice cream reaches a thick, soft-serve consistency. During the last few minutes, add the chopped dark chocolate and continue churning until evenly distributed.
4. Step 4: Transfer the ice cream to a parchment-lined loaf pan or another freezer-safe container. Cover with plastic wrap and freeze for at least 4-6 hours, or overnight, until firm.

Tips & Variations

• Use ripe, fragrant mangoes for the best flavor and natural sweetness in your ice cream.
• Swap dark chocolate chunks for white or milk chocolate for a different flavor profile.
• If you don’t have corn syrup, substitute with honey or additional sugar, keeping in mind texture differences.
• For a dairy-free version, try coconut cream in place of heavy cream and almond milk instead of whole milk.

Storage

Store the finished ice cream in an airtight container in the freezer for up to 2 weeks for best quality. Let it sit at room temperature for 5-10 minutes before scooping if it’s very firm. Re-freeze any leftover portions promptly to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, you can try a no-churn method by freezing the blended mango mixture in a shallow dish and stirring vigorously every 30 minutes until the ice cream is evenly frozen and creamy. However, the texture may be less smooth than with churning.

Can I use frozen mango instead of fresh?

Frozen mango works well if fresh mangoes aren’t available. Thaw and drain any excess liquid before blending to avoid overly watery ice cream.

Mango Dark Chocolate Chunk Ice Cream Recipe

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This Mango Dark Chocolate Chunk Ice Cream recipe combines the tropical sweetness of ripe mangoes with rich, bittersweet dark chocolate chunks. Crafted with a creamy blend of heavy whipping cream, whole milk, and sugars, this homemade ice cream is churned to perfection for a smooth, luscious texture. It’s a refreshing, indulgent treat perfect for warm days or anytime you crave a fruity, chocolatey dessert.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 5 hours (including chilling and freezing)
• Yield: About 1 quart (4 servings) 1x
• Category: Dessert
• Method: Churning
• Cuisine: International

Ingredients

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Ice Cream Base

• 4 large mangoes, peeled and cubed (about 4 cups)
• 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

Mix-in

• 7 ounces dark chocolate, chopped

Instructions

1. Blend the Ingredients: Combine the cubed mangoes, heavy cream, whole milk, granulated sugar, 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, but avoid over-blending to prevent the cream from whipping into whipped cream.
2. Chill the Mixture: Pour the blended mixture into a metal or glass bowl (plastic works if necessary). Place this bowl in an ice bath, making sure ice water does not overflow into the mixture. Chill the base for approximately 30 minutes or until it’s thoroughly cooled.
3. Churn the Ice Cream: Transfer the chilled mixture into your ice cream maker bowl. Depending on your machine’s capacity, you may need to do this in two batches. Churn for about 20 to 25 minutes, until the texture resembles thick soft serve. In the final few minutes of churning, add the chopped dark chocolate chunks and mix until evenly distributed.
4. Freeze to Firm Up: Spoon the churned ice cream into a parchment-lined loaf pan or a freezer-safe container. Cover with plastic wrap and freeze for 4 to 6 hours or overnight to allow the ice cream to harden and develop its full flavor and texture.

Notes

• Use ripe, sweet mangoes for the best flavor and natural sweetness.
• If you don’t have an ice cream maker, you can pour the mixture into a shallow container, freeze, and stir vigorously every 30 minutes until firm to mimic the churning process.
• Dark chocolate with 60-70% cocoa is ideal for a bittersweet contrast, but adjust based on personal preference.
• Light corn syrup helps to improve texture and prevent crystallization.
• The ice bath step is crucial to keep the mixture cold before churning, ensuring smoother ice cream.

Keywords: Mango ice cream, dark chocolate ice cream, homemade ice cream, tropical dessert, fruity ice cream, summer dessert