Recipe

No-Machine Creamy Mamey Ice Cream

Name: No-Machine Creamy Mamey Ice Cream
Prep time: 20 min
Total time: 500 min
Ingredients: 500 g ripe red mamey sapote pulp; 400 ml whipping cream; 200 g condensed milk; 5 ml vanilla (optional); 1 pinch of salt

Creamy homemade ice cream made without a machine, with ripe red mamey sapote pulp, whipped cream and condensed milk. No eggs.

CiberCubaNovember 7, 2026

AI-generated image.CiberCuba

Preparation20 min
Total time8 h 20 min
Servings8 servings
DifficultyEasy

Red mamey sapote gives flavor and color to this creamy homemade ice cream, which is made without a machine or eggs. The ripe pulp is blended with condensed milk and gently folded into whipped cream to keep the air in before freezing.

It uses five ingredients, including the optional vanilla, and about 20 minutes of hands-on work. After that it needs about 8 hours in the freezer until firm and ready to scoop.

Ingredients

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Method

Prepare the fruit: peel the ripe red mamey sapote, remove the seed and the inner skin that surrounds it, and weigh out 500 g of pulp. If you are using unsweetened frozen pulp, thaw it first in the refrigerator and drain it well if it releases water.
AI-generated image.CiberCuba
Put the pulp in the blender or a tall jug with the 200 g of condensed milk, the vanilla and the pinch of salt. Blend very well until you have a completely smooth cream, with no fibers or lumps.
AI-generated image.CiberCuba
If the mixture warmed up while blending, transfer it to a bowl and refrigerate it for a few minutes until it feels cold to the touch again.
In a cold bowl, whip the whipping cream, straight from the refrigerator, with an electric mixer until it forms soft or medium peaks. Stop in time: it should not turn grainy or become butter.
AI-generated image.CiberCuba
Add about 3 tablespoons of the whipped cream to the mamey purée and mix to lighten it.
Fold in the rest of the whipped cream in two or three additions, with folding motions from the bottom up using a spatula, until no white streaks remain. Do it gently so you don't lose the air.
AI-generated image.CiberCuba
Pour the mixture into a wide freezer-safe container of about 1.5 liters. Smooth the surface with the spatula and cover it tightly.
Freeze for about 8 hours, at -18 °C (0 °F), until firm.
If it is very hard, take it out of the freezer about 10 minutes before serving, without letting it thaw completely. Serve in scoops and return the rest to the freezer right away.
AI-generated image.CiberCuba

Tips and variations

The fruit is what matters. Use very ripe red mamey sapote: the flesh should give when pressed and have an intense salmon color. An unripe mamey makes a pale, mealy, flavorless ice cream. Do not use the seed, and do not add coconut water or other liquids, because ice crystals will form.

Frozen pulp. Unsweetened frozen pulp works: thaw it in the refrigerator and drain it if it releases water before weighing it.

Very cold cream. The whipping cream should have at least 35% fat and be straight from the refrigerator, at about 4 °C (40 °F). Stop whisking when it forms soft or medium peaks; if you go past that, it splits and turns into butter.

Storage. Keep it in the freezer, at -18 °C (0 °F), in a tightly covered container with wax paper pressed against the surface so crystals don't form. It is at its best during the first or second week.