By Mary Ostyn
June 29, 2010

Most of the time I buy ice cream at the store.   But at least once or twice each summer, usually around the 4th of July, I like to pull out the ice cream freezer and get cranking on some homemade ice cream. 

This year I had so many varieties in mind that I began wondering if I'd overheat my ice cream mixer, ice or not.  Someone mentioned an ice cream recipe that could be made in a casserole pan in the freezer. A google search produced several likely ideas.  The recipe below is what I ended up making.  I based it pretty much on this video.

Serves 12

Preparation Time: 15 minutes, plus 3-4 hours for freezing


1 large tub of whipped topping (32 oz)

1 can sweetened condensed milk (14 oz)

8 ripe mangoes, skinned and seed removed

1 can pineapple chunks (14 oz) with juice drained off


Peel mangoes. (A potato peeler works great).  Slice mango flesh off the seed.  Drain pineapple.  Set aside few nice-looking chunks of mango, enough to yield about a half a cup of diced mango.  Puree remaining mangoes and pineapple in a food processor until fairly smooth.

In a large bowl, combine pureed fruit with sweetened condensed milk.  Add whipped topping.  Whisk together by hand with a wire whisk until well combined. Pour into a 9x12 pan. 

Dice the mango that you set aside and sprinkle it over the top of the mixture.  Cover and freeze for 3-4 hours or until firm.  You may stir once half way through the freezing time, but it is not essential.