Spiced Rum Mango Cobbler No Churn Ice Cream! I can confidently stand behind saying that this is the best ice cream that you'll ever have. Ever. It's full of mangoes, spiced rum, and crunchy crushed graham cracker pieces that add texture and richness to every bite! I promise, after one spoonful, you'll be addicted!
My Father is a wholesale ice cream distributor. I grew up eating every ice cream known to man. Some of the wildest flavors that you could ever imagine, I've probably tried it. So its easy to fathom that I created this ice cream recipe. I know ice cream. I know ice cream VERY well and could easily call it a sibling because it was always present in my house.
This is the first ice cream recipe that Ive posted on my blog, but certainly will not be the last. Spiced Rum Mango Cobbler Ice Cream is my new favorite ice cream. I will be making this recipe for years to come. This may be the most decadent and rich and delicious ice cream I've ever tried. And trust me, I've tasted A LOT of ice cream.
This recipe is SO easy to make! The hardest part about this is waiting while it's in the freezer. There are mangoes and swirls of cinnamon and graham cracker in every bite and the spiced rum gives this comfort food a kick!
tips and tricks
- Freeze the ice cream for at least 6 hours. Its really tempting to eat prior to, but at least 6 hours to overnight yields the best results!
- Whip the cream until stiff peaks form to make ice cream light and fluffy!
- You can add more or less) rum, mangoes, and even more graham crackers - as much as you would like! The ratio listed below is just what I like best.
what goes well with spiced rum mango ice cream? Try the recipes below!
Tahini and Honey Chocolate Chip Cookies
Spiced Rum Mango Cobbler No-Churn Ice Cream
Ingredients
- 2 mangoes
- ½ lemon
- 2 tsp Cinnamon
- ¼ cup Sugar
- Pinch of Salt
- 2 cups Heavy Cream
- 14 can can Sweetened Condensed Milk
- 2 tsp Vanilla Extract
- 2 tbsps Spiced Rum
- 4 Cinnamon Graham Cracker Sheets
Directions
- Roughly chip mangoes into chunks. Add to a sauce pan with sugar, cinnamon, pinch of salt, and juice from ½ lemon and stir. Cook over medium heat until syrupy. Allow to cool.
- Whip 2 cups of heavy cream until stiff peaks form. Fold in vanilla extract, spiced rum, and sweetened condensed milk. Add to a 9x5 loaf pan.
- Add graham crackers to a food processor and pulse until chunky. Pour mango mixture and graham cracker crumbs into loaf pan and swirl.
- Freeze for 6 hours to overnight.
- Eat!
How much rum do you use?
2 tbsps, more if you really like the rum flavor!