Mango Mimosa Ice Cream
This post was sponsored by Bai.
I’m deeming this, “brunch ice cream.”
The texture is creamy meets fluffy. Which is great because this ice cream is also champagne meets summer meets brunch.
I’m thinking the fluffy part is due to the bubble-iness of the champagne…but maybe it’s another food science reason I don’t understand.
So Tuesday night our AC system very nearly died. Andrew was outside at midnight trying to get it to stop making this terrible noise that I’m sure all our neighbors were like WTactualF.
And holy smokes you guys. Why didn’t life tell me that replacing your air conditioning system costs oodles of money? Life did teach me that mitochondria is the powerhouse of the cell. So glad a know that! Not. Andrew told me how much the new AC system was going to cost and I was like “okay that’s not a big deal”…then I realized I had misheard him and had left a zero off of the number. I wanted a new WHITE EVERYTHING kitchen. Not a new AC system. Is this what happens when you turn 25? If so take me back, back to 24.
THENNN this happened last night. Goodbye, electric oven. (Lesbihonest. I always hated you.)
So since our AC system is on the fritz and could blow at any moment (I’m sure it won’t like BOOM blow) and our oven is R(ing)IP AND we live in Houston where yesterday my car told me it was 105F….I figured it’d be wise to start stocking our freezer full of ice cream. It requires no oven and will keep me cool in the AC-less days to come. And to keep me sane…this ice cream has booze!
Well, champagne. The happy booze. In that it’s not a celebration without champagne. That’s not true. You can definitely still have a celebration if there is no champagne but there are still cookies. But you must have one or the other.
This ice cream.
It’s like a creamy mimosa, which means you should make it for every wedding or baby shower you attend. In fact, this could be your contribution to every brunch you ever take part in and you’ll become known as the girl (or boy) with the delicious ice cream. What a title!
Next time we make this we should totally make some type of orange-y french toast and put a mango mimosa scoop on top. And then serve it with a mimosa. I’m game if you are.
Mango Mimosa Ice Cream
Mango Mimosa Ice Cream (aka Brunch Ice Cream)
Yield: at least 6 servings
Prep Time: 30 minutes
Cook Time: 2 hours inactive freeze time
Total Time: 2 hours 30 minutes
2 large mangos, flesh cup from skin
1 pint heavy whipping cream
1/2 cup Malawi Mango Bai5
1/3 cup champagne
1 teaspoon vanilla bean paste (or vanilla extract)
1/4 teaspoon salt
In a blender, puree mangos until smooth. If mangos look fiberous, pour the puree through a fine mesh strainer to remove the fiber. You should get ~1 1/8 cup mango puree. In a bowl, combine mango puree, heavy whipping cream, Malawi Mango Bai5, champagne, vanilla bean paste and salt. Pour into an ice cream maker and churn until frozen. Scoop into a shallow container and freeze until hard, 2-3 hours.
I imagine you could substitute full-fat coconut milk for the heavy whipping cream.
kill shot…(because it’s sideways.)
Oh…and I’m thinking that in light of my current situation, next week will be all about microwave cooking and no-bake desserts. Do you have a favorite no-bake recipe? Leave me a link below.