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Mango Cheesecake Icecream

Creamy Rich Mango Cheesecake Ice cream made with Cream Cheese and Mango puree
5 from 1 vote
Prep Time 10 mins
Freezing Time 8 hrs
Course Desserts, Ice Creams
Cuisine American
Servings 4 portions


  • 4 Oz Cream Cheese 115 g or Half of Cream Cheese Pack(8 Oz or 226g)
  • 1 Cup Whipping Cream `
  • 1 Cup Mango Puree
  • 1 Cup White Chocolate Chips
  • ¼ Cup Powdered Sugar/Icing Sugar
  • Mango or Strawberry Concentrate for topping optional
  • Digestive biscuits optional


  • In a bowl, beat together, cream cheese, heavy cream and sugar and beat till soft peaks.
  • In a bowl heat ¼ cup of cream, then and white chocolate to it. Mix it well, till chocolate dissolves.
  • When chocolate ganache cools down, fold it with cream cheese.
  • Add Mango Puree, lemon juice and fold lightly.
  • Do not overbeat the mixture.
  • Transfer to cream molds or shallow container.
  • Add some strawberry crush/mango puree and make swirls with toothpick. Or you can also add mango pieces, crushed cookies or nuts for the crunch.
  • Cover the conatiner and freeze for about 8 hrs. `
  • When ready to serve, keep the ice cream container out for about 5 mins. This will loosen the ice cream.
  • Dip a ice cream scooper in hot water and scoop out. Serve immediately with fruits, nuts or they way you like it.
Keyword Mango Cheesecake Icecrea, No Churn Ice Cream
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