Mango Dolly Ice Cream at Home

Mango Dolly Ice Cream - Fresh Byte Kitchen

Ingredients

For Milk Base:
500 ml milk
1/4 cup milk powder (optional) or condensed milk
Sugar (as per taste)
1/2 tsp vanilla essence
For Mango Layer:
1 ripe mango (chopped)
2 tbsp sugar
1/4 cup milk

Difficulty : Easy

Serves : 8

Mango Dolly Ice Cream is an easy homemade mango popsicle made without an ice cream machine. A creamy milk layer, made by reducing milk and blending it with milk powder or condensed milk and vanilla, is topped with fresh mango puree and frozen on sticks. Perfect for summer, kids' parties and mango season.

Cooking Steps

1
Take 500 ml milk in a pan and cook on medium flame.
2
Keep stirring and reduce the milk to 50%.
3
Turn off the flame and let it cool completely.
4
After cooling, pour the milk into a mixer jar.
5
Add milk powder (or condensed milk), sugar, and vanilla essence.
6
Blend well until smooth and creamy.
7
Pour this mixture into ice cream moulds (fill partially).
8
In a mixer jar, add chopped mango, sugar, and 1/4 cup milk.
9
Blend into a smooth mango puree.
10
Pour mango layer on top of the milk mixture in moulds
11
Insert sticks and freeze for 6–8 hours or overnight.
12
Your delicious mango milk ice cream is ready to serve!

Frequently Asked Questions

Why do I need to reduce the milk to half?

Reducing 500 ml of milk to about half concentrates it, so the ice cream freezes creamy instead of icy. Let it cool completely before blending it with the milk powder, sugar and vanilla.

How do I get mango dolly ice cream out of the moulds?

Freeze it for 6 to 8 hours until fully firm, then dip the mould in warm water for a few seconds and pull gently on the stick. It will slide out without breaking the mango layer.