Mango Dark Chocolate Chunk Ice Cream Recipe
Introduction
This Mango Dark Chocolate Chunk Ice Cream is a refreshing and indulgent treat perfect for warm days. Combining tropical mango with rich dark chocolate creates a delightful contrast of flavors that’s both fruity and decadent.
Ingredients
- 2 cups ripe mango, peeled and chopped
- 1 cup full-fat coconut milk
- 1/2 cup dark chocolate chunks
Instructions
- Step 1: In a blender, combine the chopped mango and coconut milk until smooth and creamy.
- Step 2: Gently stir in the dark chocolate chunks into the mango mixture.
- Step 3: Pour the mixture into a freezer-safe container and freeze for at least 4 hours or until firm.
Tips & Variations
- For a creamier texture, chill the mango and coconut milk before blending.
- Try adding a splash of lime juice for a zesty twist.
- Use chocolate chips or chopped chocolate bars as an easy substitute for chocolate chunks.
Storage
Store the ice cream in an airtight container in the freezer for up to one week. 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 use regular milk instead of coconut milk?
Yes, but coconut milk adds a natural creaminess and subtle flavor that enhances this recipe. Using regular milk may result in a less creamy texture.
Do I need an ice cream maker for this recipe?
No, this recipe is simple and does not require an ice cream maker. Just blend, stir, and freeze for a delicious homemade ice cream.
PrintMango Dark Chocolate Chunk Ice Cream Recipe
A rich and creamy Mango Dark Chocolate Chunk Ice Cream combining the tropical sweetness of ripe mangoes with the smoothness of coconut milk and the indulgent crunch of dark chocolate chunks. This easy-to-make frozen dessert is dairy-free and perfect for a refreshing treat on warm days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 10 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Blending
- Cuisine: Fusion
- Diet: Vegan
Ingredients
Fruit
- 2 cups ripe mango chunks (fresh or frozen)
Dairy Alternative
- 1 cup full-fat coconut milk
Add-ins
- 1/2 cup dark chocolate chunks (70% cocoa or higher)
Instructions
- Prepare the Base: Place the mango chunks and coconut milk into a blender. Blend until smooth and creamy, ensuring there are no lumps for a silky ice cream texture.
- Add Chocolate Chunks: Transfer the mango-coconut mixture into a mixing bowl and gently fold in the dark chocolate chunks to distribute them evenly without melting.
- Freeze the Mixture: Pour the mixture into a freezer-safe container. Cover and freeze for at least 4-6 hours, or until firm enough to scoop.
- Serve: Remove from the freezer about 5 minutes before serving to soften slightly, then scoop into bowls or cones. Enjoy your tropical mango and chocolate treat!
Notes
- Use high-quality ripe mangoes for the best natural sweetness and flavor.
- You can substitute dark chocolate chunks with chocolate chips or chopped chocolate bars.
- For a smoother texture, stir the ice cream every 1-2 hours during the first few hours of freezing.
- Store leftovers covered in the freezer and consume within 1 week for optimal freshness.
- This recipe is naturally dairy-free and vegan-friendly.
Keywords: Mango ice cream, Coconut milk ice cream, Dark chocolate chunks, Vegan dessert, Dairy-free ice cream, Tropical frozen dessert
