Mango Peach Ice Cream (Fat Free) and Golden Oreos Crust Mango Peach Ice Cream Pie Recipe

I’ve got to get as many ice cream posts in as I can since July is National Ice Cream Month.  It’s starting to be peach and mango season, so I grabbed some at the store recently.  I decided some of them needed to be made into ice cream.  The Mango Peach Ice Cream is actually fat free, but I would never have guessed that if I was given some to taste and wasn’t told that and I really just made it up as I went along.  I’m glad I wrote it down because I will for sure make this again!

Mango Peach Fat Free Ice Cream, by Katrina, Baking and Boys!

2 ripe mangoes, peeled and cut into chunks

2 ripe peaches, pit removed and cut into chunks

2/3 cup fat free sweetened condensed milk**

1/3 cup skim milk

zest of half a lime

juice of 1 lime

Put all the ingredients in a blender and blend until smooth, 1 to 2 minutes.  Strain the mixture through a fine mesh strainer, discard the remaining bits of peach skin, etc.

Chill in an airtight container in the fridge for a few hours, or in a bowl in an ice bath until mixture is COLD.  Churn in an ice cream maker according to manufacturer’s instructions (about 20-25 minutes).  Store in an airtight container in the freezer.

**I used this amount because I’d used the rest of the can for something else and had some to use up.  I will probably make this with a whole can of condensed milk next time, but I always use fat free milk. 

After making the ice cream I decided to make a couple of ice cream pies for dessert when we had company over and thought this would be good in a pie.  I made a cookie crust using Golden Oreos and it was really good!  I put a layer of the mango peach ice cream on the crust, then topped it with whipped topping and let it freeze overnight.  I think it tasted great!

Mango Peach Ice Cream Pie with Golden Oreo Crust, by Katrina, Baking and Boys!

1 quart homemade mango peach ice cream (fat free), recipe above

8 ounces whipped topping

Cookie crust:

5 ounces Golden Oreos

4 tablespoons butter, melted

Preheat oven to 350 degrees.  Grind the Oreos until finely ground crumbs.  Add the melted butter and pulse until all combined.  Dump the buttery crumbs into a pie plate and spread evenly, going up the sides of the plate as well.  Bake for 8 minutes just to set and toast the crust.  Let cool completely.

Spread the softened ice cream over the crust, then the whipped topping.  Freeze until solid.  Let sit at room temperature for 5-10 minutes before slicing.

HAVE YOU MADE ANY HOMEMADE ICE CREAM YET THIS SUMMER?—THIS IS THE MONTH!