Go Back
–+ servings
Print
Mango dark chocolate ice cream cone in a glass jar with another behind it

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!