Solero ice cream - Easy mango and passion fruit ice cream without an ice cream maker
Recipe for creamy mango and passion fruit ice cream - Solero ice cream without an ice cream maker.
Servings 8 servings
Calories 383kcal
Ingredients
- 6 passion fruit
- 400 g frozen mango
- 1 lime, juice of
- 1/2 l whipping cream (38% fat)
- 1 tin sweetened condensed milk (approx. 400 g)
- 2 tsp vanilla sugar
Instructions
- Scoop the pulp out of the passion fruit and blend it for a minute or so. Strain the juice from the seeds - and discard the seeds.
- Put the frozen mango chunks in the blender with the passion fruit juice and lime juice, and blend until you have a smooth, creamy sorbet-like mixture. Set aside.
- Whip the cream, condensed milk and vanilla sugar into a creamy, airy ice cream base, then fold the mango and passion fruit mixture into it. If you like, you can set aside a couple of tablespoons of the fruit mixture to swirl into the ice cream.
- Pour the ice cream mixture into a container, swirl a little of the reserved fruit mixture over the top if you like - and freeze for at least 4 hours. Take the Solero ice cream out of the freezer 10-15 minutes before serving.
Nutrition
Calories: 383kcal | Carbohydrates: 41g | Protein: 7g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 85mg | Potassium: 150mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1594IU | Vitamin C: 20mg | Calcium: 230mg | Iron: 0.1mg