Receita Solta

Creamy Tropical Fruit Ice Cream

RS

Por

Master Receita Solta

Creamy Tropical Fruit Ice Cream
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories500 kcal

Resumo para quem tem pressa

"This tropical fruit ice cream brings together the acidity of pineapple and the sweetness of frozen mango blended with condensed milk, heavy cream, and coconut milk. A velvety, tropical, and refreshing homemade dessert for summer days."

Creamy Tropical Fruit Ice Cream

O Que Você Precisa Saber

- The use of previously frozen fruit pulps accelerates crystallization and ensures immediate pasty texture. - Coconut milk added to heavy cream provides the necessary fat to prevent the formation of hard ice blocks. - Stirring the ice cream every 30 minutes during freezing breaks the ice crystals, ensuring creaminess.

Ingredients

Main Course

  • 2 cups of frozen mango pulp
  • 1 cup of frozen pineapple pulp
  • 1 cup of sweetened condensed milk
  • 1 cup of heavy cream
  • 1/2 cup of coconut milk

Instructions

Main Course

1

No liquidificador, adicione a polpa de manga, a polpa de abacaxi, o leite condensado, o creme de leite e o leite de coco.

2

Process everything until smooth.

3

Pour the mixture into a suitable container for freezing.

4

Place in the freezer for about 4 hours.

5

Every 30 minutes, stir the ice cream with a spoon to prevent ice crystals from forming.

6

After 4 hours, check the consistency. If it is firm, it is ready to be served.

7

Remove from the freezer and let rest for 5 minutes before serving.

8

Sirva em taças e decore com pedaços de frutas frescas, se desejar.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Creamy Tropical Fruit Ice Cream com perfeição.

COMPRAR INGREDIENTES

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Chef Tips

- Cut the mango and pineapple pulps into small pieces before blending to avoid overloading the appliance blades. - Use the pulse function of the blender at the beginning until the fruits begin to integrate with the liquid milks. - Let the dough rest out of the freezer for 5 minutes before using the ice cream scoop to facilitate serving.

Variations

- Add small pieces of fresh chopped mango and dried shredded coconut to the dough just before taking to the freezer. - Serve the ice cream scoops with a hot homemade passion fruit syrup with seeds to create thermal contrast. - Blend fresh mint leaves together with the fruits in the blender to add extra aromatic freshness.

Substitutions

- The pineapple pulp can be replaced by strained passion fruit pulp in the same measure to accentuate the acidity. - Traditional heavy cream can be swapped for whipped fresh heavy cream for an even lighter aeration. - Condensed milk can be replaced by coconut condensed milk for a lactose-free version.

How to Store

Keep the ice cream in an airtight plastic container suitable for the freezer for up to 30 days in the freezer. To prevent the formation of surface ice crystals, press a piece of plastic wrap directly onto the ice cream mixture.

Can You Freeze It?

The recipe was developed for exclusive storage in the freezer at about -18°C. Do not thaw and refreeze melted ice cream, as this will form large, rough ice crystals, ruining the velvety texture.

What to Serve With

Pairs very well with slices of simple coconut cake, fresh seasonal fruit salad, toasted nuts, or thin wafer cookies. To drink, serve with chilled coconut water or acerola juice.

Frequently Asked Questions

Why is it necessary to stir the ice cream every 30 minutes in the freezer?

This manual process breaks the forming ice crystals, mimicking the function of a professional electric ice cream maker.

Can I use fresh fruits instead of frozen pulp?

Yes, but chop the fruits and place them in the freezer for 3 hours before beating so the cream gains the correct consistency.

Does the ice cream get too hard if it stays in the freezer for days?

Yes, after 24 hours it hardens; just remove from the freezer 5 to 10 minutes before serving to soften the dough.

Can I make this recipe without using coconut milk?

You can replace the coconut milk with the same amount of heavy cream, maintaining the fat content and consistency.

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