Ice Cream
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Grilled Mango & Lime Ice Cream–Day 26: Ice Cream Marathon

The weather guy is forecasting upper 90’s for the next few days here in Milwaukee.  I should win a trophy for being a genius for two reasons:

1. I grilled all the fruit for the next two ice cream recipes yesterday when it was 70°.

2. I now have two creamy, grilled fruit ice creams to cool off with in the next few days.

Convincing argument isn’t it?

Today and tomorrow’s recipes will feature grilled fruits blended into creamy, vanilla ice cream.

Choosing between the two would be like picking a favorite child.  I can’t do it.

My husband can though.  He’s already chosen tomorrow’s based on the addition of rum.

There is no better way to “grill out” on a 90°+ day than with a scooped of grilled fruit ice cream.


Grilled Mango & Lime Ice Cream

1 Quart

Base adapted from Jeni's Splendid Ice Creams


  • 2 c. half & half
  • 2 tsp. cornstarch
  • 1 1/2 c. cream
  • 3/4 c. sugar
  • 1 tbsp. corn syrup
  • 1/2 tsp. vanilla
  • 1 oz. cream cheese, softened
  • Grilled mango & lime puree (see below)


  1. Combine 1/2 c. half & half with the cornstarch in a small bowl and set aside. Place cream cheese in a small bowl and set aside.
  2. In a large saucepan combine the remaining half & half, cream, sugar, and corn syrup. Heat over medium heat until it simmers.
  3. Let simmer 4-5 minutes. Stir in the cornstarch mixture and simmer for 2-3 minutes until thickened.
  4. Remove 1/2 c. of the warm liquid and whisk into the cream cheese.
  5. Add the cream cheese mixture back to the saucepan and cook for 2-3 minutes.
  6. Take a gallon size ziploc bag and line a bowl or food storage container with it. This will help keep structure to the bag. Pour the hot liquid into the bag and seal; trying to eliminate as much as from inside the bag as you can.
  7. Remove the bag from the container and set in an ice bath for 20-30 minutes to chill the mixture.
  8. Once cooled, pour the ice cream base into your ice cream maker and process according to the manufacturer's instructions.
  9. Transfer the ice cream to a mixing bowl and fold in the fruit puree.
  10. Transfer to a container and freeze until firm.
Mango & Lime Puree


  • 3 ripe mangoes (not too ripe or they won't hold up on the grill)
  • 3 limes
  • 1/4 c. + 2 tbsp. sugar
  • 1/2 c. water


  1. Wash and peel the mangoes. Slice them into thick wedges, making 2-3 wedges out of each half depending on the size of the fruit.
  2. Wash and slice the limes in half.
  3. Grill the limes and mango wedges until charred and marked on each side, 2-3 minutes a side.
  4. Transfer the fruit to a casserole dish and cover in plastic wrap to trap heat and "sweat" the fruit.
  5. Once cool enough to handle, transfer the mangoes to a pot and squeeze the juice from the limes over the wedges. Discard the lime halves.
  6. Add the sugar and water. Stir to combine and heat over medium heat.
  7. Let the mixture simmer until the syrup reduces and the fruit easily falls apart when pressed with a wooden spoon.
  8. Transfer mixture to a mixing bowl (or blender) and process with hand blender until there are no chunks of fruit left. Let the mixture cool and refrigerate.

Filed under: Ice Cream


Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.


  1. It turned out great Dina! The sugars in the fruit caramelize on the grill but you still get a little bit of charred “smokeiness”!

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