nice vid, but why not use a fresh full cream milk instead of condense one?
Anonymous on
June 30th, 2009
same thing……
Anonymous on
June 30th, 2009
o. sorry.. u did say cool whip..
Anonymous on
June 30th, 2009
whipped topping? Is that cool whip?
Anonymous on
June 30th, 2009
scary….when you started mixing, i smelled mangoes and i am no where near mangoes
Anonymous on
June 30th, 2009
If you store it in a container with a tight fitting lid, you can store it in the freezer for a couple of months.
Anonymous on
June 30th, 2009
For how long can I store this icecream in the freezer? Or do I have to finish the icecream the same day?
Anonymous on
June 30th, 2009
How long can I store this icecream in the frezzer?
Anonymous on
June 30th, 2009
it need to put in deep freeze
Anonymous on
June 30th, 2009
What an excellent suggestion. Will have to try it next time. Thanks!
Anonymous on
June 30th, 2009
Sounds yummy, but that doesn’t sound like one of our recipes. Sorry.
Anonymous on
June 30th, 2009
It will be spongier and easier tomake balls later, if for the first three hours or so (doesn’t have to be mathematical) you take it oput of the freezer every hour and gently fold the mixture, to break up any crystals forming (that’s what makes it go hard and difficult to serve). So once an hour, for about three hours, take it our of the freezer and gently mix the ice cream. Then even if you leave it for days (supposing you have that willpower it won’t go hard)
Anonymous on
June 30th, 2009
hello girls! Love your videos.
Hoping you can help. I’ve searched and searched but I can’t find the dessert video you made a mango slush (not sure if that’s what you called it). I remember you put the mixture in the freezer and then after a bit, scrape it up with a fork, then back in freezer, then scrape again, etc… Could you please tell me the name of that recipe so I can search for it ? I have some beautiful mango’s and would really love to make it.
Thanks in advance and go curry
Anonymous on
June 30th, 2009
jus make you own whipped cream. they have recipes for homemade whipped cream all over the net!!!
Anonymous on
June 30th, 2009
wow wow!!! yummy!!! i like to try it! thanks!!
God bless
Anonymous on
June 30th, 2009
Wow!!! I’m gonna trying this!! Thanks!!!
Anonymous on
June 30th, 2009
It’s not exactly whipped cream, it’s non-dairy whipped topping, i’m pretty sure it has less fat that regular whipped cream. Especially the fact that its NON-DAIRY.
Anonymous on
June 30th, 2009
amazing recipe!!!!!
Anonymous on
June 30th, 2009
I tried this today and loved the result, thanks
Anonymous on
June 30th, 2009
Great work thanks for the recipe,
im going to try this
Anonymous on
June 30th, 2009
yum! i didn’t know homemade ice cream was so easy!
Anonymous on
June 30th, 2009
is there anything else that i can use instead of cool whip . we dont have it in australia
Anonymous on
June 30th, 2009
It will depend on the size and type of mango you use. Some have larger seeds and yield less pulp. It doesn’t have to be exact as long as you get the flavor of mango.
Anonymous on
June 30th, 2009
Hi! How many ripe mangoes do you reckon could be equal to the amount of 30 ounces of mango pulp? Thanks
Great for summer! xoxo
Anonymous on
June 30th, 2009
about as much as any ice cream
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nice vid, but why not use a fresh full cream milk instead of condense one?
same thing……
o. sorry.. u did say cool whip..
whipped topping? Is that cool whip?
scary….when you started mixing, i smelled mangoes and i am no where near mangoes
If you store it in a container with a tight fitting lid, you can store it in the freezer for a couple of months.
For how long can I store this icecream in the freezer? Or do I have to finish the icecream the same day?
How long can I store this icecream in the frezzer?
it need to put in deep freeze
What an excellent suggestion. Will have to try it next time. Thanks!
Sounds yummy, but that doesn’t sound like one of our recipes. Sorry.
It will be spongier and easier tomake balls later, if for the first three hours or so (doesn’t have to be mathematical) you take it oput of the freezer every hour and gently fold the mixture, to break up any crystals forming (that’s what makes it go hard and difficult to serve). So once an hour, for about three hours, take it our of the freezer and gently mix the ice cream. Then even if you leave it for days (supposing you have that willpower
it won’t go hard)
hello girls! Love your videos.
Hoping you can help. I’ve searched and searched but I can’t find the dessert video you made a mango slush (not sure if that’s what you called it). I remember you put the mixture in the freezer and then after a bit, scrape it up with a fork, then back in freezer, then scrape again, etc… Could you please tell me the name of that recipe so I can search for it ? I have some beautiful mango’s and would really love to make it.
Thanks in advance and go curry
jus make you own whipped cream. they have recipes for homemade whipped cream all over the net!!!
wow wow!!! yummy!!! i like to try it! thanks!!
God bless
Wow!!! I’m gonna trying this!! Thanks!!!
It’s not exactly whipped cream, it’s non-dairy whipped topping, i’m pretty sure it has less fat that regular whipped cream. Especially the fact that its NON-DAIRY.
amazing recipe!!!!!
I tried this today and loved the result, thanks
Great work thanks for the recipe,
im going to try this
yum! i didn’t know homemade ice cream was so easy!
is there anything else that i can use instead of cool whip . we dont have it in australia
It will depend on the size and type of mango you use. Some have larger seeds and yield less pulp. It doesn’t have to be exact as long as you get the flavor of mango.
Hi! How many ripe mangoes do you reckon could be equal to the amount of 30 ounces of mango pulp? Thanks
Great for summer! xoxo
about as much as any ice cream