homemade mango-strawberry ice cream

It is 100° outside today and it's barely even June.  Solution to a muggy summer? Ice cream.  Yes, ice cream. It is probably my favorite food, aside from burrito bowls.  I love almost any flavor, but I fell shamelessly in love with mango gelato in Rome.  It absolutely embodies summer... flip flops, sunscreen, lazy days... but I really haven't found anything like it in the states until I tried making it myself. This homemade ice cream can be whipped up in 15 minutes with a food processor, is relatively healthy, and is oh so delicious. 

Homemade Mango-Strawberry Ice Cream

Ingredients
3/4 cup half-n-half
1/4 cup raw sugar
1 tablespoon lime juice
16 ounce bag of frozen mango chunks
5 or 6 large frozen strawberries

Yields: 4 servings
Prep Time: 15 minutes

First, pour half-n-half, sugar, and lime juice in a food processor and blend on high until sugar dissolves completely.  Mine took about 1 minute.

Then, add your fruit.  Blend on high until fruit is creamy.  The strawberries tend to be a bit ornery, so you made need to take breaks from blending to push them around a bit with a wooden spoon until they are perfectly puréed. 

Pour mixture into a large bowl and place in the freezer for 15-20 or until the edge of the ice cream are frosty.

Scoop out your ice cream and enjoy it out in the sunshine. I love that this ice cream has strawberry freckles. 

Store your fruity goodness in a air tight containers.  Pyrex works well, as do mason jars.  On a side note, this recipe is a great way to cheer up friends who are recovering from surgery, illness, or other catastrophes. I made a little for my friend, Rebecca (affectionately known as Cake) recently and she quite enjoyed it.