Kesar Mango Ice Cream

Updated at: Thu, 17 Aug 2023 05:11:14 GMT

Step 1

In a large freezer safe container, thoroughly whisk kesar mango pulp, condensed milk, and evaporated milk together until fully incorporated.

Step 2

Add in roughly ⅓ of the Cool Whip and whisk it with the other . Add the remaining Cool Whip to the mixture and fold it into the mango mixture until fully incorporated and smooth. Folding the Cool Whip rather than whisking ensures that the airy volume of Cool Whip remains which will lead to an airy ice cream.

Step 3

Cover and freeze the mixture for 6-8 hours to allow the ice cream to set.

Step 4

Scoop and serve in a bowl or on a cone!

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