No-Churn Strawberry and Mango Ice Cream

Ingredients

Strawberry Ice Cream

• 2 cups chopped strawberries, fresh or frozen
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice
• 2 cups cold heavy whipping cream
• 1 can (14 oz/397 g) sweetened condensed milk
• 1 teaspoon vanilla extract
• Pinch of salt

Mango Ice Cream

• 1 cup thick mango purée, made from ripe mangoes
• 2 cups cold heavy whipping cream
• 1 can (14 oz/397 g) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• Pinch of salt

Instructions

1. Prepare the strawberry purée. Add the chopped strawberries, sugar, and lemon juice to a small saucepan. Cook over medium heat for 10–15 minutes, stirring occasionally. The berries should soften and their juices should reduce until the mixture looks thick rather than watery.
2. Blend and cool. Blend the cooked strawberries until smooth, or mash them if you prefer small fruit pieces. Measure the purée; you need approximately ¾ cup. If you have much more, return it to the pan and simmer it a little longer. Transfer it to a bowl and refrigerate until completely cold. Warm purée will deflate the whipped cream.
3. Prepare the mango purée. Peel and cut ripe mangoes, then blend the flesh until smooth. Measure 1 cup. The purée should be thick enough to mound slightly on a spoon. If your mangoes are especially juicy, simmer the purée for a few minutes to reduce excess liquid, then chill it completely. If using canned mango purée, choose an unsweetened variety when possible.
4. Whip the cream for the strawberry batch. Pour 2 cups of cold heavy cream into a large bowl. Beat with an electric mixer until soft peaks form: when you lift the beaters, the cream should hold its shape briefly before the tip folds over. Stop before it becomes stiff or grainy.
5. Mix the strawberry flavor. In a separate bowl, stir one can of sweetened condensed milk with the chilled strawberry purée, vanilla, and a pinch of salt. Add about one-third of the whipped cream and fold it in to loosen the mixture. Gently fold in the remaining cream until the color is even and no large white streaks remain.
6. Transfer to a container. Spoon the strawberry mixture into a freezer-safe container with a lid. Smooth the top. Press a piece of parchment paper directly against the surface to help protect the ice cream from air, then put on the lid.
7. Make the mango batch. In a clean bowl, whip the remaining 2 cups of cold heavy cream to soft peaks. In another bowl, combine the second can of condensed milk, the cold mango purée, vanilla, lemon juice, and salt. Fold the whipped cream into the mango mixture in two additions, working gently to keep it airy. Transfer it to a second freezer-safe container and cover as you did with the strawberry batch.
8. Freeze and serve. Freeze both containers on a level shelf for at least 6 hours, preferably overnight. For easier scooping, leave the ice cream at room temperature for 5–10 minutes before serving. Return the containers to the freezer promptly after scooping.

Tips

Keep the fruit mixtures thick. Fruit contains water, which turns into ice crystals in the freezer. Cooking down the strawberries and choosing a thick mango purée help give these ice creams a creamier texture.