No-Churn Mango Lassi Ice Cream (5 Ingredients)
This 5-ingredient no-churn mango lassi ice cream is the perfect, refreshing dessert to have in your freezer all summer long! Freeze it in a bowl or turn it into popsicles for a fun snack for the kids.
Equipment
- Electric mixer with hand whisk
- Popsicle mold optional, if using
Ingredients
- 150 ml liquid whipping cream
- 100 grams Greek yoghurt
- 60 grams condensed milk
- 100 grams mango puree
- 1 tsp cardamom powder
- 20 grams mango puree for topping
- Pinch of cardamom for topping
- Pinch of saffron for topping
Instructions
- Add the whipping cream, Greek yoghurt, condensed milk, mango puree, and cardamom powder to a bowl and whisk on high speed for 3–5 minutes until thick and fluffy. Use the ripest, sweetest mangoes for the best flavor.
- Transfer into a freezer-safe container or popsicle molds. Swirl in small dollops of mango puree, then finish with a dusting of cardamom and a few saffron strands.
- Cover tightly and freeze for at least 8 hours or overnight. Let it sit at room temperature for 2–3 minutes before serving.
Notes
Use the sweetest fresh mangoes you can find for maximum flavor.
Don't overwhip the cream, or it will split.
Do not substitute the Greek yoghurt with regular yoghurt, or the ice cream will be icy instead of creamy.
Press a piece of cling film directly onto the surface of the ice cream before covering to prevent ice crystals from forming.
Let the ice cream sit at room temperature for 2–3 minutes before scooping for the perfect creamy consistency.
The ice cream can be stored in the freezer for up to three months.