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!
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!
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!
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.
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!
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!
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!)
It’s summertime just the best?
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!
- 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*
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!)
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.
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.
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.
*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.
Can you please tell me how many cups the mango puree should turn out to be?
Spices in My DNA
It should be around 7 cups – a little more or less is totally fine! Let me know if you try it!