Mango Float Ice Cream
Mango Float Ice Cream Recipe has impeccable taste, smooth and creamy with lots of nutritional benefits.
Ingredients
Ice Cream Base:
- 1 box 250ml All-Purpose Cream, chilled overnight
- 1 can 370ml Alaska Crema-Asada, chilled overnight
- 1-2 drops Yellow Food Color Gel (optional)
Toppings:
- 1 large Sweet ripe Mango slice or cube
- 3 pieces Graham Crackers roughly crushed
You Also Need:
- 2 6x2 new or used Tin Cans (you can also use individual plastic cups with a lid)
Instructions
Prepare the Toppings:
- Roughly crushed 3 graham crackers and set aside.
- Wash mangoes and cut in cubes, slice or you can scoop it thinly if you want.
How to make the Ice Cream Base:
- In a mixing bowl, whip chilled All-Purpose Cream and Alaska Crema-Asada with an electric mixer until the mixture becomes a thick syrup.
- Add ¾ part of your graham crackers and mango slices and mix until well combines.
- Add 1 to 2 drops of yellow food color gel, if needed, but this is optional and whip until fully combined.
- You can also add 1-2 teaspoons of vanilla extract if desired.
Assemble the Mango Float Ice Cream:
- In a tin can, pour and divide ice cream mixture into 2, and top it with the remaining graham cracker and mango slices.
- Cover tin can with a lid, freeze overnight or until frozen.
Tips: Mangoes are sweet and best when in season, it’s cheaper and you can find and buy it anywhere.
Video
Nutrition
Serving: 160gCalories: 290kcalCarbohydrates: 35gFat: 15gSaturated Fat: 9gCholesterol: 58mgSodium: 106mgPotassium: 310mgFiber: 1.4gSugar: 32gVitamin A: 850IUVitamin C: 14.9mgCalcium: 170mgIron: 0.2mg
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