This smooth and creamy cardamom mango ice cream is egg free, made with cream and milk flavored with cardamom seeds, and sweet mango puree.
You might also love these homemade ice cream recipes for spiced peach ice cream, lemon ice cream, and the best strawberry vanilla bean ice cream.
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Why You’ll Love This Recipe
Easy to Make. Since this is an eggless ice cream, you won’t need to cook a custard. Simply simmer the mangoes with sugar to make a puree before churning with the milk and cream.
Simple Ingredients. You only need a few simple ingredients to make a delicious batch of homemade cardamom mango ice cream that’s so much tastier and more unique than store bought ice cream.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Cardamom. I used both cardamom seeds and ground cardamom for flavor. The inner cardamom seeds are from the inside of cardamom pods, and are more flavorful than the pods. To flavor the ice cream, you’ll be steeping the seeds with milk first, then using the flavored milk. If all you have are the pods, I’d suggest using about 15 pods.
- Mango. Frozen mango is super convenient for this recipe if you don’t want to deal with removing the peel and pit from a fresh mango. But if using fresh mango, you’ll need to peel it and remove the large pit, then weigh out 12 ounces.
- Milk + Cream. Be sure to use whole milk and heavy whipping cream. Their high fat content makes the ice cream so smooth, rich and creamy.
- Vodka. While you could leave the vodka out, I always add about a tablespoon of alcohol to homemade ice cream. It lowers the freezing point of the ice cream for a smoother, creamier texture that isn’t icy.
Instructions
- In a saucepan, bring the milk and cardamom seeds just to a simmer. Remove from the heat, and set aside to steep for 45 minutes.
- Meanwhile, combine the chopped mango and sugar in a saucepan. Over medium heat, bring to a boil, stirring frequently, so that the mango becomes juicy and the sugar dissolves. Remove from the heat.
- Pour the mangoes, vanilla, salt and ground cardamom into a blender. Strain (and discard) the cardamom seeds from the milk, and pour the milk into the blender. Puree the mixture until smooth. Refrigerate the mango puree in an airtight container for several hours until thoroughly chilled.
- Use an electric mixer to whip the cream until soft fluffy peaks form, then use a spatula to fold in the chilled mango puree.
- Following the manufacturer’s instructions for your ice cream maker, churn the ice cream until it becomes a soft-serve consistency. Add the vodka during the last minute of churning.
- Spread the ice cream into a lidded, freezer safe container and freeze until firm, at least 8 hours, or overnight.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
The vodka or alcohol is optional, but it lowers the freezing point of homemade ice cream for a smoother, creamier texture. This is helpful since homemade ice cream usually doesn’t contain gums or stabilizers like store bought ice cream does.
Homemade ice cream is best eaten within about 2 weeks.
You Might Also Like
Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
Cardamom Mango Ice Cream
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
- Ice Cream Maker
- Blender
Ingredients
- ½ cup whole milk
- 2 tsp inner cardamom seeds
- 12 oz fresh or frozen mango chunks
- 1 cup granulated sugar
- 2 tsp vanilla extract
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground cardamom
- 2 cups cold heavy whipping cream
- 1 tbsp vodka (optional)
Instructions
- In a saucepan, bring the milk and cardamom seeds just to a simmer. Remove from the heat, and set aside to steep for 45 minutes.
- Meanwhile, combine the chopped mango and sugar in a saucepan. Over medium heat, bring to a boil, stirring frequently, so that the mango becomes juicy and the sugar dissolves. Remove from the heat.Frozen mango is convenient for this recipe. But if using fresh mango, you'll need to peel it and remove the large pit, then weigh out 12 ounces.
- Pour the mangoes, vanilla, salt and ground cardamom into a blender. Strain (and discard) the cardamom seeds from the milk, and pour the milk into the blender. Puree the mixture until smooth. Refrigerate the mango puree in an airtight container for several hours until thoroughly chilled.
- Use an electric mixer to whip the cream until soft fluffy peaks form, then use a spatula to fold in the chilled mango puree.
- Following the manufacturer's instructions for your ice cream maker, churn the ice cream until it becomes a soft-serve consistency. Add the vodka during the last minute of churning.
- Spread the ice cream into a lidded, freezer safe container and freeze until firm, at least 8 hours, or overnight.
Leave a Reply