Mango Dark Chocolate Chunk Ice Cream Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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
