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
Scale
- 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