Roasted Peaches and Mango Chilli Ice Cream (Eggless) | How to make Roasted Peaches and Mango Chilli Ice Cream (Eggless)

By Taruna Deepak  |  2nd May 2016  |  
4.7 from 3 reviews Rate It!
  • Photo of Roasted Peaches and Mango Chilli Ice Cream (Eggless) by Taruna Deepak at BetterButter
Roasted Peaches and Mango Chilli Ice Cream (Eggless)by Taruna Deepak
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About Roasted Peaches and Mango Chilli Ice Cream (Eggless) Recipe

You read it right, this ice cream has chillies in it! Adding chili to ice cream may sound bizarre to some but here it adds just the right amount of punch to cut through the sweetness of luscious roasted peaches and juicy mangoes, making this ice cream so addictive. Try it to believe it. And what's more, you don't need an ice cream maker for it!

Roasted Peaches and Mango Chilli Ice Cream (Eggless)

Ingredients to make Roasted Peaches and Mango Chilli Ice Cream (Eggless)

  • 1 and 1/2 cup ripe Mangoes, diced
  • 8 Peaches
  • 500 ml cream (I used Amul)
  • 1 can Condensed Milk (I used Milkmaid)
  • 1 tbsp + 1 tsp chilli flakes (remove the seeds post measurement) {Adjust the heat +/-}
  • 1 and 1/2 tbsp lemon juice

How to make Roasted Peaches and Mango Chilli Ice Cream (Eggless)

  1. Preheat the oven at 180 degrees and line a baking sheet with parchment paper. Set aside.
  2. Wash and wipe the peaches with a kitchen towel and slice in halves. Remove the seed and lay on skin on the lined baking sheet. Sprinkle with a little sugar and keep it in the oven.
  3. After 20 minutes or so, turn the peaches flesh side down and roast for another 15 minutes or till the juices start to run (ensure that the peaches do not get burnt). Cool and blitz the peaches till pureed. Keep aside.
  4. Wash and wipe the mangoes. Peel and dice them and blitz till pureed. Set aside.
  5. Whip the cream with an electric whisk till it's light and fluffy. Add condensed milk and beat for another 2-3 minutes.
  6. Fold in the peach and mango puree along with chili flakes and pour the contents into a non reactive metal or glass dish or into a plastic container with an air tight lid. Keep the container in the freezer.
  7. Let the ice cream set for an hour and then whisk it to get rid of ice that gets formed along the edges.
  8. Once you have whisked the ice cream, allow it to set again in the freezer and whisk once again after an hour. Repeat this process 6- 7 times, then cover the ice cream container with a cling wrap or an air tight lid and let the ice cream set in the freezer for at least 6 hours or overnight.
  9. Transfer the ice cream container into the refrigerator half an hour before serving. Scoop or slice the ice cream and serve!

My Tip:

Note: You may use a ceramic baking dish in case you do not have a baking sheet. Feel free to peel the skin off the peaches (I used them with the skin). Choose the mangoes that are not fibrous such as Dasheri, Alfonso, Kesar, Safeda, etc. You can roast a few more peaches to serve with the ice cream or you can serve it with mango sauce. Adjust the heat of the chilies as per taste. The amount of ingredients used in this recipe make a huge batch. Feel free to halve the recipe. In case you don't have an oven, you can slow roast the peaches in a heavy bottom pan by sprinkling the sliced side with a little caster sugar. Allow to caramelize a wee bit. Add a little water to cook them further till done.

Reviews for Roasted Peaches and Mango Chilli Ice Cream (Eggless) (3)

Yasmin Bharmal3 years ago

well explained! Superb

AnjaliSachin Garg3 years ago

fantastic recipe... n moreover u hv explained the method in the best manner.. really liked it, especially the notes u hv given... thank u so much for dis mouthwatering recipe.. will definitely try it... :)

Madhulata Juneja4 years ago

wow! Fabulous ice cream recipe

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