Cuban recipe

Creamy No-Churn Mamoncillo Ice Cream

Name: Creamy No-Churn Mamoncillo Ice Cream
Prep time: 45 min
Total time: 465 min
Ingredients: 300 g clean pulp from very ripe mamoncillo, with the skin removed and absolutely no seeds; 400 ml whipping cream, very cold (at least 35% fat); 280–320 g sweetened condensed milk, depending on the sweetness and tartness of the pulp; 1 pinch of salt; 1 teaspoon vanilla (optional); 1 to 2 teaspoons lemon juice, only if the mamoncillos are very sweet (optional); 1 tablespoon seedless mamoncillo pulp, for garnish (optional)

Homemade no-churn mamoncillo (quenepa) ice cream, creamy and made without an ice cream maker, with whipping cream and condensed milk. Pulp only, no seeds.

CiberCubaNovember 8, 2026

AI-generated image.CiberCuba

Preparation45 min
Total time7 h 45 min
Servings6 to 8 servings (700–850 ml)
DifficultyMedium

Mamoncillo (Melicoccus bijugatus), also called quenepa or limoncillo in other parts of the Caribbean, is a fruit with a smooth green skin and a gelatinous, sweet, slightly tart pulp that you suck off the pit during the summer months. That pulp makes a soft, fragrant ice cream, with no ice cream maker needed.

This is a homemade version inspired by Cuban and Caribbean flavors: it doesn't claim to be a documented traditional recipe, but a simple way to enjoy the flavor of this very familiar fruit in a refreshing dessert for hot weather.

Important: don't confuse it with passion fruit, mamey or rambutan. And remember that the seed is large and hard: remove it completely before blending the pulp.

Ingredients

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300 g clean pulp from very ripe mamoncillo, with the skin removed and absolutely no seeds
400 ml whipping cream, very cold (at least 35% fat)
280–320 g sweetened condensed milk, depending on the sweetness and tartness of the pulp
1 pinch of salt
1 teaspoon vanilla (optional)
1 to 2 teaspoons lemon juice, only if the mamoncillos are very sweet (optional)
1 tablespoon seedless mamoncillo pulp, for garnish (optional)

Method

Wash the skins of the mamoncillos before opening them. Open the ripe fruits and remove the hard skin. Carefully separate the gelatinous pulp from each large seed, using a small knife or a spoon and clean hands. Do not blend the seeds or put them in the blender; discard them completely. Weigh out 300 g of already separated pulp: it can take a while.
AI-generated image.CiberCuba
Blend or mash only the pitted pulp until you have a thick purée. If it's fibrous, process it on its own and pass it through a fine strainer. Don't add water, because it forms ice crystals. Chill the purée completely.
AI-generated image.CiberCuba
Mix the cold purée with the condensed milk, the salt and, if you like, the vanilla. Taste and adjust the sweetness; add a few drops of lemon only if needed. The mixture should have a pronounced flavor because cold dulls sweetness.
AI-generated image.CiberCuba
Whip the very cold whipping cream in a cold bowl to medium peaks, firm but flexible. Don't overwhip.
AI-generated image.CiberCuba
Fold one third of the whipped cream into the purée first, then the rest in two batches, using a spatula and gentle folding motions. Transfer the mixture to a wide freezer-safe container, press plastic wrap directly onto the surface, cover with the lid and freeze for 6 to 8 hours. There's no need to stir.
AI-generated image.CiberCuba

Let the ice cream sit for 5–10 minutes outside the freezer before scooping it into balls with a spoon. Serve in glasses and, if you like, garnish with a little seedless pulp.