Mamey Ice Cream Recipe

Welcome to the world of tropical delights! In this post, we’re diving into the delicious and exotic world of mamey ice cream.

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Prep Time 15

Cook Time 20

Total Time 4 35

Servings: 4 people

Course: Dessert

Cuisine: American, Italian

Calories: 250

Mamey sapote fruit (peeled and pitted) – about 2 cups of the flesh.

Heavy cream – 2 cups.

Whole milk – 1 cup.

Sugar – ¾ cup (adjust based on the sweetness of the mamey).

Vanilla extract – 1 teaspoon.

A pinch of salt to balance the flavors.

Step 1: Preparing the Mamey Fruit

Start by peeling the mamey and removing the large pit inside. The flesh should be soft and bright orange. Use a blender or food processor to puree the mamey until smooth. You’ll want a silky texture with no lumps for the ice cream.

Step 2: Mixing the Ice Cream Base

In a mixing bowl, combine the heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt. Whisk these ingredients together until the sugar is completely dissolved. Gently fold in the mamey puree, making sure it’s evenly distributed.

Step 3: Churning the Ice Cream

Pour the mamey mixture into your ice cream maker. Follow the manufacturer’s instructions for churning. This usually takes about 20-25 minutes until the mixture thickens to a soft-serve consistency.

Step 4: Freezing and Storing

Transfer the churned ice cream into an airtight container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Be patient—this waiting time ensures a scoopable texture!