Mamey Ice Cream Recipe
Latin American · Dessert · 25 min total
A creamy, tropical ice cream made from ripe mamey sapote, with a naturally sweet and nutty flavor reminiscent of sweet potato and almond.
15
min prep
min prep
10
min cook
min cook
6
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 2 cups ripe mamey sapote, peeled, pitted, and mashed (about 1 large mamey)
- 1 cup whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- In a medium saucepan, combine milk, heavy cream, sugar, and salt. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling (about 5 minutes).
- Remove from heat and stir in mashed mamey and vanilla extract until well combined.
- Transfer mixture to a blender and blend until smooth (about 30 seconds).
- Pour through a fine-mesh strainer into a bowl to remove any fibers. Cover and refrigerate until completely chilled, at least 4 hours or overnight.
- Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions until thick and creamy (about 20-25 minutes).
- Transfer to an airtight container and freeze for at least 2 hours to firm up before serving.
Tips
- If mamey is not fully ripe, let it sit at room temperature until soft to the touch.
- For a dairy-free version, substitute coconut milk for whole milk and heavy cream.
- Store in an airtight container in the freezer for up to 2 weeks.
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