Dragon Fruit Vanilla Ice Cream Vs Mango Ice Cream

Name: Dragon Fruit Vanilla Ice Cream Vs Mango Ice Cream
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Mango; 1 piece Dragon fruit; 120g Light cream; 100g Mango flavor ice cream powder; 100g Vanilla ice cream powder

by The greedy cat who loves life

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Homemade ice cream is actually very simple. If you use the right method, you can still make ice cream with a smooth texture and no ice residue. During this period of time, all kinds of fruits have been on the market. The dragon fruit and mangoes in the orchard of my friend’s house have already begun to be picked, and a few boxes were sent to my house. Some time ago, I was tired of eating ice cream made with egg yolks. This time I made ice cream with my children. I wanted to be lazy. I used ice cream powder to make it. I didn’t expect it to be so simple. It can be frozen in less than ten minutes. In order to make the fruit aroma and milk aroma more intense, I added some whipped cream to it. It tasted dense and creamy. Even the mother-in-law who doesn't like ice cream said I did well. "

Ingredients

Dragon Fruit Vanilla Ice Cream Vs Mango Ice Cream

1. Prepare the ingredients. The dragon fruit is red heart, which is sweeter and more beautiful in color. Mango is made from Tai Nong, and the juice is more sweet.

Dragon Fruit Vanilla Ice Cream Vs Mango Ice Cream recipe

2. First, take out the pulp of the dragon fruit and mango. The juice we need is 140 grams each. Let's see how much juice can be produced.

3. First put the mango pulp into the juicer to squeeze the juice. The mango pulp is rich in fiber and fragrant. The finished ice cream can be added with the juiced mango residue, which tastes great!

4. The dragon fruit pulp is also put into the juice machine to squeeze the juice. There will be seeds in the dragon fruit. The juice is filtered by the juice machine and directly beaten with the food processor. The taste is better, and the children prefer it.

5. The squeezed juice is put into two bowls separately, and 140 grams is enough. Drink the extra.

6. Pour the whipped cream into a bowl, then pour in the ice cream powder, stir with hands until there is no dry powder, and let it sit for 15 minutes.

7. Beat with a whisk for 4 minutes, until a flowing texture appears.

8. Prepare the ice cream cup, pour the ice cream liquid into the cup, cover the lid and freeze it in the refrigerator for 4 hours. If you like to dig the ball, put it directly into a long bowl, and dig it with an ice cream spoon after it is frozen.