Name: Homemade Mango Cheesecake Ice Cream
Prep time: 10 min
Cook time: 1 min
Total time: 11 min
Yield: 8 Portions
Ingredients: 150 grams Heavy Cream; 1 1/2 cups Mango Puree; 250 grams Cream Cheese (at room temperature); 1/4 cup Caster Sugar; 1 teaspoon Vanilla Extract

Homemade Mango Cheesecake Ice Cream

This homemade mango cheesecake ice cream is the best ice cream I’ve made at home so far. It’s perfectly creamy, slightly tangy and so so smooth. And the cheesecake flavor is spot on!

Serves 8 Portions

Prep 10 minutes

Cook 1 minute

Total 11 minutes

Jump to the recipe

This Homemade Mango Cheesecake Ice Cream is every dessert lovers dream! It is smooth, fluffy, tangy, all things yummy, and requires no churning!

This homemade mango cheesecake ice cream is the best ice cream I've made at home so far. It's perfectly creamy, slightly tangy and so so smooth. You don't need an ice cream maker for this, it's no churn and the cheesecake flavour is spot on!

There is no other way to describe this homemade mango cheesecake ice cream except to say – yuuuuuuuummm! I know that word is totally overdone in every other food blog on this planet but this ice cream is insanely delicious and uses real cream cheese for that spot on cheesecake flavor.

This one is nothing like my other no churn ice creams. It doesn’t have condensed milk or a load of sugar. Most of the sweetness and lightness comes from the mango and heavy cream. Plus, you can never go wrong with cream cheese right? Let’s see how to make this one!

Richa’s Top Tips To Make The Best Mango Cheesecake Ice Cream

This ice cream requires some serious whipping, and I cannot thank my KitchenAid Stand Mixer enough! You can definitely whip this by hand too, but the a stand mixture saves soo much effort!
If you cannot find Philadelphia cream cheese, you can easily swap it for Britannia cream cheese. It totally works and is more readily available.
If your mango puree is not as sweet, adjust the amount of sugar you add. I would recommend tasting the ice cream mix before setting it so that you make any adjustments if needed.

If you try this out, be sure to tag your pictures @my_foodstory on Instagram because I really love seeing your creations! And don’t forget to follow me on Pinterest for some daily recipe inspiration.

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More No-Churn Ice Creams

The recipe

Homemade Mango Cheesecake Ice Cream

This homemade mango cheesecake ice cream is the best ice cream I’ve made at home so far. It’s perfectly creamy, slightly tangy and so so smooth. And the cheesecake flavor is spot on!

Serves 8 Portions
Prep 10 minutes
Cook 1 minute
Total 11 minutes

Ingredients

150 grams Heavy Cream
1 1/2 cups Mango Puree
250 grams Cream Cheese (at room temperature)
1/4 cup Caster Sugar
1 teaspoon Vanilla Extract

Method

1
In the bowl of a stand mixer or with a hand mixer, whip the heavy cream till soft peaks form.
2
Add the mango puree, cream cheese (I’ve used both Philadelphia Cream Cheese as well as Britannia and they work), caster sugar and vanilla extract and whip again till everything is combined and the mixture is light and fluffy.
3
Pour into a freezer friendly container and freeze overnight.
4
Let the mango cheesecake ice cream sit at room temperature for 5-10 minutes before scooping and serving.