Mango Dark Chocolate Chunk Ice Cream Recipe

Introduction

This Mango Dark Chocolate Chunk Ice Cream combines the tropical sweetness of ripe mangoes with rich, bittersweet dark chocolate pieces. It’s a refreshing and indulgent treat perfect for warm days or whenever you crave a fruity ice cream with a chocolate twist.

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. Step 1: Combine mangoes, heavy cream, milk, sugar, brown sugar, corn syrup, vanilla extract, and salt in a high-powered blender or food processor. Blend on high for about 30 seconds until smooth. Avoid over-blending to prevent the cream from thickening into whipped cream.
2. Step 2: Transfer the mixture to a metal or glass bowl. Place the bowl in an ice bath, ensuring the ice water level stays below the rim to prevent water from mixing in. Chill for about 30 minutes or until thoroughly cooled.
3. Step 3: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. Depending on your ice cream maker’s size, you may need to work in batches. Churn for 20–25 minutes until the texture is like thick soft serve. Add the chopped dark chocolate during the last couple of minutes and mix in completely.
4. Step 4: Transfer the churned ice cream into a parchment-lined loaf pan or a freezer-safe container. Cover with plastic wrap and freeze for at least 4–6 hours or overnight until firm.

Tips & Variations

• For a smoother texture, strain the blended mango mixture before chilling to remove any fibrous bits.
• Use semi-sweet chocolate chunks if you prefer a milder chocolate flavor.
• If fresh mangoes are not available, substitute with high-quality frozen mango cubes, thawed and drained.

Storage

Store the ice cream in an airtight container in the freezer for up to one week for best flavor and texture. When ready to serve, let it sit at room temperature for 5–10 minutes to soften slightly for easier scooping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream maker?

While an ice cream maker provides the best creamy texture, you can try making it by freezing the mixture in a shallow container and stirring every 30 minutes until thickened. This helps minimize ice crystals but won’t be as smooth as churned ice cream.

Will using frozen mangoes affect the recipe?

Using frozen mangoes is fine; just thaw and drain them well to avoid excess water diluting the ice cream base. This helps maintain a rich and creamy texture.

Mango Dark Chocolate Chunk Ice Cream Recipe

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★★★★★

4.4 from 82 reviews

• Author: Elara
• Total Time: 5 hours (including chilling and freezing time)
• Yield: About 1 quart (4 servings) 1x

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Description

This Mango Dark Chocolate Chunk Ice Cream is a luscious, creamy treat combining the tropical sweetness of ripe mangoes with the rich bitterness of dark chocolate chunks. Made with a smooth blend of heavy cream, whole milk, and natural sugars, this homemade ice cream offers a refreshing and decadent dessert perfect for warm days or any time you crave a fruity, chocolaty delight.

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Ingredients

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Fruit

• 4 large mangoes, peeled and cubed (about 4 cups)

Dairy

• 2 cups cold heavy whipping cream
• 1 cup whole milk

Sweeteners

• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, loosely packed
• 1/4 cup light corn syrup

Flavorings

• 1 teaspoon vanilla extract
• Pinch of salt

Mix-ins

• 7 ounces dark chocolate, chopped into chunks

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Instructions

1. Blend Ingredients: Combine the peeled and cubed mangoes, cold heavy cream, whole milk, granulated sugar, light brown sugar, corn syrup, vanilla extract, and a pinch of salt in a high-powered blender or food processor. Blend on high for about 30 seconds until smooth, taking care not to overblend to avoid turning the mixture into whipped cream.
2. Chill Mixture: Transfer the blended mixture into a metal or glass bowl (plastic works if necessary). Place this bowl in an ice bath, being cautious not to let the ice water overflow into the ice cream mixture. Chill for approximately 30 minutes or until fully cooled.
3. Churn Ice Cream: Pour the chilled mixture into your ice cream maker bowl and churn according to your manufacturer’s instructions. Depending on your ice cream maker size, you may need to process in two batches. Churn for 20-25 minutes until the consistency resembles thick soft serve.
4. Add Chocolate Chunks: In the final couple of minutes of churning, add the chopped dark chocolate chunks so they incorporate evenly throughout the ice cream.
5. Freeze to Firm: Transfer the churned ice cream to a parchment-lined loaf pan or any freezer-safe container. Cover with plastic wrap and freeze for at least 4 to 6 hours, or preferably overnight, until the ice cream is firm enough to scoop.

Notes

• For best results, use ripe, sweet mangoes to ensure maximum natural sweetness and flavor.
• If you don’t have corn syrup, you can substitute with a similar amount of honey or agave syrup, but the texture might be slightly different.
• Ensure the ice cream mixture is fully chilled before churning to enhance the freezing process and texture.
• Chopping the dark chocolate into small chunks helps distribute it evenly without overwhelming the mango flavor.
• If you lack an ice cream maker, you can freeze the mixture in a shallow container and stir every 30 minutes until firm, though texture will be less smooth.

• Prep Time: 15 minutes
• Cook Time: 25 minutes (churning)
• Category: Dessert
• Method: Churning
• Cuisine: International

Keywords: mango ice cream, homemade ice cream, dark chocolate chunks, summer dessert, fruity ice cream