Most of the time I buy ice cream at
the store. But at least once or twice each summer, usually around the
4th of July, I like to pull out the ice cream freezer and get cranking
on some homemade ice cream.
year I had so many varieties in mind that I began wondering if I’d
overheat my ice cream mixer, ice or not. Someone mentioned an ice cream
recipe that could be made in a casserole pan in the freezer. A google
search produced several likely ideas. The recipe below is what I ended
up making. I based it pretty much on this video.
Preparation Time: 15 minutes, plus 3-4 hours for freezing
1 large tub of whipped topping (32 oz)
1 can sweetened condensed milk (14 oz)
8 ripe mangoes, skinned and seed removed
1 can pineapple chunks (14 oz) with juice drained off
mangoes. (A potato peeler works great). Slice mango flesh off the
seed. Drain pineapple. Set aside few nice-looking chunks of mango,
enough to yield about a half a cup of diced mango. Puree remaining
mangoes and pineapple in a food processor until fairly smooth.
a large bowl, combine pureed fruit with sweetened condensed milk. Add
whipped topping. Whisk together by hand with a wire whisk until well
combined. Pour into a 9×12 pan.
the mango that you set aside and sprinkle it over the top of the
mixture. Cover and freeze for 3-4 hours or until firm. You may stir
once half way through the freezing time, but it is not essential.