Mango Ice Cream & Butterscotch Ice Cream

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Mango Ice Cream & Butterscotch Ice Cream

  • Mango Ice Cream & Butterscotch Ice Cream Recipe

Today, I am sharing 2 Ice Cream Recipes – Mango Ice Cream & Butterscotch Ice Cream. Making these Ice Cream at home is easier than you think. Follow the instructions to make these incredibly delicious Ice Creams at home and I bet you will think twice to buy readymade Ice Cream from the store this summer.


  • – For Ice Cream Base (watch this recipe Eggless Vanilla Ice Cream)
  • 500 ml Full Fat Milk
  • 1/2 cup Sugar
  • 2 tbsp GMS powder
  • 1 tbsp Corn Flour
  • 1/4 tsp Xanthan Gum / Guar Gum / CMC
  • – For Mango & Butterscotch Ice Cream
  • 1 & 1/2 cup Mango Puree (Mango + Sugar)
  • 1 cup Fresh Cream
  • 4 tbsp Sugar
  • 3 tbsp chopped Walnut
  • 1/4 tsp Lemon Yellow Food Colour
  • 1/2 tsp Butterscotch Essence


  • Heat sugar in a non-stick pan over medium flame.
  • When sugar starts melting, lower the flame and stir continuously till it melts completely.
  • Add chopped Walnuts and mix well.
  • Switch off the gas and remove the mixture on a plate greased with clarified butter.
  • Spread and let it cool down to room temperature.
  • It can be removed easily because of greased plate.
  • Grind it coarsely and keep it aside. This will be used for making Butterscotch Ice Cream
  • Take Ice Cream base in a large bowl.
  • Add fresh cream and whip using a Hand Blender until it rises to almost 3 times in size.
  • Divide the Ice Cream base into 2 equal parts – 1 for Mango Ice Cream and 1 for Butterscotch Ice Cream.
  • In 1 portion, add the coarsely ground mixture of Walnut & Sugar, mix well.
  • Add Lemon Yellow Colour and Butterscotch Essence, mix well.
  • Shift into a container for deep freezing.
  • In other portion of Ice Cream base, add Mango puree and whip again till well incorporated.
  • Shift into another container for deep freezing.
  • Keep both Ice Cream in the freezer for 1 hour, remove and stir once and freeze again.
  • Repeat the process twice to remove ice crystals.
  • After repeating the process twice, keep Ice Cream in the freezer for 6 – 8 hours until set.
  • Enjoy Mango Ice Cream and Butterscotch Ice Cream.

♥ You might also like Chocolate Vanilla Marble Ice Cream

⇒ Watch Mango Ice Cream & Butterscotch Ice Cream Recipe video in Hindi

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