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You are here: Home / Sweets / Mango Dark Chocolate Chunk Ice Cream

Mango Dark Chocolate Chunk Ice Cream

June 12, 2019 By Spices in My DNA 5 Comments

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Mango Dark Chocolate Chunk Ice Cream is the best refreshing summer treat! This ice cream method is incredibly simple, and it doesn’t require any eggs or making a custard! All you need: your blender, freezer, and an ice cream maker. It’s perfectly sweet, filled with tons of fresh mango flavor, and lots of dark chocolate chunks. An unexpectedly delicious combination!

Mango dark chocolate ice cream cone in a glass jar with another behind it

A little over a year ago, I had a mango dark chocolate chunk cookie that was LIFE CHANGING. I haven’t stopped thinking about it since. When I was brainstorming ice cream flavors to play around with this summer, that combo was top of mind and here we are! It’s SO unexpectedly delicious and SO creamy!

Close up shot of mango dark chocolate ice cream in a pan about to be frozen

And the best part: this ice cream requires no custard making or eggs!

Don’t get me wrong, I love a good custard based ice cream, but they can be fussy to make. For this one, no custard is necessary! The base of the ice cream is made completely in the blender, and then quickly chilled in an ice bath.

Then, you add it to your ice cream maker and churn it for 20 minutes or so, then freeze it, and that’s it! No crazy wait times or custard making. Which means more time to enjoy gorgeous weather and whatever summer activities you’re into!

Overhead close up shot of mango dark chocolate ice cream in a pan about to be frozen

This ice cream gets most of its sweetness from mangoes – there’s really not a ton of sugar considering how big of a batch it makes! Four whole large mangoes get blended into this beauty and it makes it even creamier.

Also, the riper your mangoes, the better this will be.

Don’t try to make this with rock hard mangoes – it just won’t work. Juicy, ripe, mangoes are your best friend. If that means waiting 4-5 days for them to ripen, let them ripen! It makes a world of a difference. Trust me.

Overhead shot of a loaf pan filled with mango dark chocolate chunk ice cream

My favorite dark chocolate to use for this is 70% or higher – the dark chocolate really balances out the sweetness of the mango and it’s so so good. I like chopping dark chocolate bars into chunks, but chocolate chips would work just as well!

Close up shot of a loaf pan filled with mango dark chocolate ice cream and an ice cream scoop scooping some out

This recipe makes 2 batches, so you will likely have to churn it in two separate batches, depending on the size of your ice cream maker. I’ve also found that keeping extra ice cream base in the fridge for a couple days is totally fine too, if you want to churn it at a later time!

Hand holding 2 mango dark chocolate ice cream cones

If you’re at all intimidated by making ice cream, don’t be.

This is the most foolproof recipe and you’ll amaze yourself at how simple and amazing it is.

And! If you’re looking for more ice creams to make this summer, I’ve got you covered:

Dark Chocolate Peanut Butter Pretzel Ice Cream (honestly probably my favorite ice cream ever)
Fig Bourbon Maple Ice Cream (if you can get your hands on some figs, MAKE THIS)
Blueberry Pistachio Ice Cream (sooo good and it has legit brown sugar streusel-y crumble mixed into it!)

Mango dark chocolate ice cream cone in a glass jar with another behind it

It’s summertime just the best?

Hand holding a mango dark chocolate ice cream cone

Mango dark chocolate ice cream cone in a glass jar with another behind it
Print

Mango Dark Chocolate Chunk Ice Cream

Mango Dark Chocolate Chunk Ice Cream is the best refreshing summer treat! This ice cream method is incredibly simple, and it doesn't require any eggs or making a custard! All you need: your blender, freezer, and an ice cream maker. It's perfectly sweet, filled with tons of fresh mango flavor, and lots of dark chocolate chunks. An unexpectedly delicious combination!

Course Dessert
Cuisine American, Ice Cream
Keyword custard free ice cream, dark chocolate chunk ice cream, easy ice cream recipe, egg free ice cream, frozen summer dessert, mango dark chocolate ice cream, mango dessert, mango ice cream, summer dessert recipe
Prep Time 1 hour
Servings 2 quarts

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. 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. (Don't blend for too long, or else the cream will start to thicken and turn into whipped cream!)

  2. Transfer mixture to preferably a metal or glass bowl (plastic is ok if that's all you have). Place the bowl in an ice bath (but make sure that you don't fill the ice bath too high- it can end up overflowing into the ice cream mixture!) Chill for 30 minutes or so, or until mixture is chilled.

  3. Transfer the ice cream mixture into the bowl of your ice cream maker and freeze according to manufacturers instructions. You might have to do this in 2 batches, depending on the size of your ice cream maker. Churn for about 20-25 minutes, or until your ice cream has reached the consistency of a thick soft serve. During the last couple minutes, add the dark chocolate chunks and churn until completely combined.

  4. Transfer ice cream to a parchment lined loaf pan or freezer safe container of choice. Cover with plastic wrap and freeze for at least 4-6 hours, or overnight until firm.

Recipe Notes

*Since we aren't chilling the ice cream base, I find it helps to keep the mangoes in the fridge overnight before you make this, so they are cold when you blend up the base. This helps to facilitate the ice bath chilling process. Not required, but it helps save time!
*I like to use 70% or higher dark chocolate for this recipe, I feel that a darker chocolate helps balance the sweetness of the mango!

recipe loosely adapted from this recipe.

Close up shot of a loaf pan filled with mango dark chocolate ice cream and an ice cream scoop scooping some out

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Filed Under: Sweets Tagged With: custard free, dark chocolate, dessert, easy, egg free, frozen summer dessert, homemade ice cream, ice cream, mango, no bake summer dessert, summer dessert

Previous Post: « Lemon Blueberry Granola
Next Post: Summer Entertaining Series is here!!! »

Reader Interactions

Comments

  1. 313midi

    June 18, 2019 at 12:41 pm

    Can you please tell me how many cups the mango puree should turn out to be?

    Reply
    • Spices in My DNA

      June 19, 2019 at 4:19 pm

      It should be around 7 cups – a little more or less is totally fine! Let me know if you try it!

      Reply

Trackbacks

  1. Wallflower Weekly Finds, 221 - Cooking with a Wallflower says:
    June 14, 2019 at 3:20 am

    […] mango dark chocolate chunk ice cream is what I need for […]

    Reply
  2. A Make-Ahead Menu for Summer Entertaining (from apps to dessert!) says:
    June 26, 2019 at 10:33 am

    […] Mango Dark Chocolate Chunk Ice Cream […]

    Reply
  3. Mango Dark Chocolate Chunk Cookies (no dough chilling or mixer!) says:
    September 9, 2019 at 6:43 am

    […] chocolate recipe because I can’t get over how good the combination is! I first shared this mango dark chocolate chunk ice cream a few months ago, and ever since, I can’t get the combo out of my mind. These cookies are […]

    Reply

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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