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Mango Dark Chocolate Chunk Ice Cream Recipe

★★★★★

4.4 from 82 reviews
  • Author: Elara
  • Total Time: 5 hours (including chilling and freezing time)
  • Yield: About 1 quart (4 servings) 1x

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.

Ingredients

Scale

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

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

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Find it online: https://kitchenflavorspot.com/mango-dark-chocolate-chunk-ice-cream-recipe/