Introduction to Peach Mango Boba Cream Ice Cream (Bubble Tea Dessert Twist)
Hey there, fellow food lovers! If you’re anything like me, you crave something sweet and refreshing, especially on those warm days. That’s where my Peach Mango Boba Cream Ice Cream comes in—a delightful twist on traditional bubble tea that’s sure to impress your loved ones. Imagine creamy ice cream swirled with fruity purée and chewy boba pearls. It’s not just a dessert; it’s a mini celebration in a bowl! Perfect for a quick treat after a long day or a fun dessert for gatherings, this recipe is a must-try for anyone who loves a little adventure in their kitchen.
Why You’ll Love This Peach Mango Boba Cream Ice Cream (Bubble Tea Dessert Twist)
This Peach Mango Boba Cream Ice Cream is a game-changer for dessert lovers! It’s incredibly easy to whip up, making it perfect for busy days when you still want to indulge. The vibrant flavors of peach and mango dance together, creating a refreshing treat that’s hard to resist. Plus, the chewy boba pearls add a fun texture that elevates this dessert to a whole new level. Trust me, you’ll be hooked!
Ingredients for Peach Mango Boba Cream Ice Cream (Bubble Tea Dessert Twist)
Let’s gather our ingredients for this delightful Peach Mango Boba Cream Ice Cream! Each component plays a vital role in creating that creamy, fruity goodness we all crave. Here’s what you’ll need:
- Heavy cream: This is the base of our ice cream, giving it that rich and creamy texture.
- Whole milk: Adds creaminess while balancing the heaviness of the heavy cream.
- Sugar: Sweetens the ice cream and enhances the fruity flavors. You can adjust this based on your taste.
- Vanilla extract: A splash of vanilla adds warmth and depth to the flavor profile.
- Pinch of salt: Just a tiny bit helps to elevate all the flavors, making them pop!
- Mango chunks: Fresh, ripe mangoes bring a tropical sweetness that’s hard to resist.
- Peach chunks: Juicy peaches add a lovely tartness and complement the mango beautifully.
- Lemon juice: A dash of acidity brightens the fruit flavors and keeps them fresh.
- Black tapioca pearls (boba): These chewy gems are what make this dessert a bubble tea twist!
- Water: For boiling the boba pearls until they’re perfectly chewy.
- Brown sugar or honey: Used for soaking the boba, adding a touch of sweetness.
- Extra diced peaches & mango: For garnishing, these add a pop of color and freshness.
- Condensed milk (optional): Drizzle this on top for an extra layer of sweetness and creaminess.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Now, let’s get ready to create this delicious treat!
How to Make Peach Mango Boba Cream Ice Cream (Bubble Tea Dessert Twist)
Now that we have our ingredients ready, let’s dive into the fun part—making this Peach Mango Boba Cream Ice Cream! Follow these simple steps, and you’ll be enjoying a delightful dessert in no time.
Step 1: Prepare the Fruit Purée
First, grab your blender and toss in the ripe mango chunks, peach chunks, sugar, and lemon juice. Blend everything until it’s smooth and creamy. This fruity purée is the heart of our ice cream, so make sure it’s well combined. Once blended, pop it in the fridge to chill while we move on to the next step. Trust me, the cooler it is, the better it will mix later!
Step 2: Cook the Tapioca Pearls
Next up, let’s get those boba pearls ready! Bring 3 cups of water to a rolling boil in a pot. Once boiling, add the black tapioca pearls. Cook them for about 5–7 minutes, or follow the package instructions. You’ll know they’re done when they float to the surface and have a chewy texture. After cooking, drain the pearls and soak them in a mixture of brown sugar or honey. This adds a sweet touch and keeps them soft. Cover them to keep warm while we prepare the ice cream base.
Step 3: Make the Ice Cream Base
In a large mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt. Keep whisking until the sugar dissolves completely. This creamy mixture is what makes our Peach Mango Boba Cream Ice Cream so luscious. Once combined, chill this mixture in the fridge for at least 2 hours. The colder it is, the better it will churn!
Step 4: Churn the Ice Cream
After your ice cream base has chilled, it’s time to churn! Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. You’re aiming for a soft-serve consistency. Once it’s ready, gently fold in half of the chilled fruit purée. This creates beautiful ribbons of flavor throughout the ice cream. It’s like a fruity surprise in every scoop!
Step 5: Assemble the Dessert
Now comes the fun part—assembling your dessert! In serving glasses, start by spooning some of the cooked boba pearls at the bottom. Then, add generous scoops of your peach-mango ice cream on top. For a finishing touch, sprinkle extra diced peaches and mango on top. If you’re feeling indulgent, drizzle some remaining purée or a bit of condensed milk over everything. It’s a feast for the eyes and the taste buds!
Tips for Success
- Always use ripe fruits for the best flavor in your purée.
- Chill your ice cream base thoroughly for a creamier texture.
- Don’t skip soaking the boba; it enhances their sweetness and keeps them soft.
- Feel free to adjust the sugar in the purée based on your taste preferences.
- For a fun twist, try adding a splash of coconut milk to the ice cream base!
Equipment Needed
- Blender: A regular blender works great, but an immersion blender can save you some cleanup.
- Ice Cream Maker: If you don’t have one, you can use a shallow dish and stir every 30 minutes.
- Mixing Bowls: Use any size you have on hand; just make sure they’re big enough for whisking.
- Pot: A medium-sized pot for boiling the boba pearls.
- Spoons and Glasses: For serving, any fun glass will do!
Variations of Peach Mango Boba Cream Ice Cream (Bubble Tea Dessert Twist)
- Berry Bliss: Swap out the peach and mango for mixed berries like strawberries and blueberries for a berry twist.
- Coconut Cream: Add coconut milk to the ice cream base for a tropical flavor that pairs beautifully with the fruits.
- Vegan Option: Use coconut cream and almond milk instead of heavy cream and whole milk for a dairy-free version.
- Chocolate Drizzle: For a decadent touch, drizzle melted dark chocolate over the assembled dessert.
- Spicy Kick: Add a pinch of cayenne pepper or chili powder to the fruit purée for a surprising heat that complements the sweetness.
Serving Suggestions for Peach Mango Boba Cream Ice Cream (Bubble Tea Dessert Twist)
- Pair with a refreshing iced tea or lemonade for a delightful summer combo.
- Serve alongside a slice of coconut cake for a tropical dessert experience.
- Garnish with mint leaves for a pop of color and freshness.
- Use clear glasses to showcase the beautiful layers of ice cream and boba.
- For a fun twist, add a sprinkle of toasted coconut on top!
FAQs about Peach Mango Boba Cream Ice Cream (Bubble Tea Dessert Twist)
Got questions about making this delightful Peach Mango Boba Cream Ice Cream? You’re not alone! Here are some common queries I’ve encountered, along with my answers to help you out.
Can I use frozen fruit instead of fresh?
Absolutely! Frozen fruit works well, especially if you let it thaw a bit before blending. Just make sure to drain any excess liquid to keep your purée thick and creamy.
How long can I store the ice cream?
You can store your Peach Mango Boba Cream Ice Cream in an airtight container in the freezer for up to two weeks. Just remember to let it sit at room temperature for a few minutes before scooping, as it can get quite hard!
Can I make this recipe without an ice cream maker?
Yes, you can! Pour the chilled mixture into a shallow dish and freeze it. Stir every 30 minutes until it reaches a creamy consistency. It may take a bit longer, but the results will still be delicious!
What if I don’t like boba pearls?
No worries! You can skip the boba and enjoy the ice cream as is. Alternatively, try adding crushed cookies or nuts for a different texture.
Is this recipe suitable for kids?
Definitely! This Peach Mango Boba Cream Ice Cream is a fun and fruity treat that kids will love. Just keep an eye on the boba pearls, as they can be a choking hazard for younger children.
Final Thoughts on Peach Mango Boba Cream Ice Cream (Bubble Tea Dessert Twist)
Creating this Peach Mango Boba Cream Ice Cream has been such a joyful experience for me, and I hope it brings you the same delight! Each scoop is a burst of tropical flavor, with the creamy texture and chewy boba pearls making it a truly unique dessert. Whether you’re enjoying it on a sunny afternoon or serving it at a gathering, this treat is sure to impress. Plus, the smiles on your loved ones’ faces will be the cherry on top! So, grab your ingredients and let the fun begin—your taste buds will thank you!
Print
Peach Mango Boba Cream Ice Cream: A Tasty Twist Awaits!
- Total Time: 2 hours 40 minutes (including chilling time)
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful twist on traditional bubble tea, this Peach Mango Boba Cream Ice Cream combines creamy ice cream with fruity purée and chewy boba pearls for a refreshing dessert.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup ripe mango chunks
- 1 cup ripe peach chunks (peeled & diced)
- 2 tbsp sugar (adjust to taste)
- 1 tsp lemon juice
- ½ cup black tapioca pearls (boba)
- 3 cups water (for boiling)
- 2 tbsp brown sugar or honey (for soaking)
- Extra diced peaches & mango (for garnish)
- Drizzle of condensed milk (optional)
Instructions
- In a blender, combine mango, peach, sugar, and lemon juice. Blend until smooth. Chill in the fridge.
- Bring water to a boil and add tapioca pearls. Cook 5–7 minutes (or according to package directions) until they rise to the surface and become chewy. Drain and soak in brown sugar or honey syrup. Keep covered to stay soft.
- In a bowl, whisk heavy cream, milk, sugar, vanilla, and salt until sugar dissolves. Chill mixture for at least 2 hours.
- Pour chilled base into an ice cream maker and churn until soft-serve consistency. Gently fold in half of the peach-mango purée to create ribbons.
- In serving glasses, spoon some cooked boba pearls at the bottom. Add scoops of peach-mango ice cream. Top with fresh diced peach & mango. Drizzle with remaining purée or condensed milk for extra richness.
Notes
- Adjust the sugar in the purée based on the sweetness of the fruits.
- For a creamier texture, churn the ice cream longer.
- Store any leftover ice cream in an airtight container in the freezer.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 30g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
