Here is how to make this mango float ice cream. It’s super easy, delicious, and budget-friendly. It’s an easy ice cream recipe you can make at home without using an ice cream churner. All you need when mixing is an electric hand mixer or stand mixer.
I was actually going to make a mango float cake dessert, but I thought, why not experiment? The mango float cake uses whole solid pieces of Graham crackers and the mangoes are thinly sliced but long and wide. I crushed the crackers and sliced the mango into small pieces so the sizes are not too big for the ice cream. And, there it is!
The heavy whipping cream could also be known as “whipping cream” or “heavy cream” depending on which country you live in.
For the toppings, it is optional. But you can also top it with more mango, Graham crumbs, and caramel sauce, or any of your favorite syrup topping. There are so many choices of toppings you can buy or make and most of them will complement the mango and Graham.
Easy, delicious and budget-friendly ice cream you can make at home.
- 2 cups heavy whipping cream, very cold
- 1 scoop cool whip, very cold
- 1 cup white sugar
- 1 cup ripe mango, peeled and thinly sliced or diced
- 1 cup graham crackers, crushed
- caramel sauce (optional)
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In a large mixing bowl, pour in heavy whipping cream. Mix with a hand mixer or stand mixer until stiff peaks.
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Add the sugar and a scoop of cool whip. Use a spatula to scoop. Mix very well until you don't hear anymore the crunch from the sugar.
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Add the mango and crushed graham. Mix until well blended.
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Transfer into a plastic or ice cream container with a lid. Freeze at least 6-8 before serving.
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Add more mangoes, graham crumbs and caramel sauce as a topping, if you wish.
