Creamy Mango Cardamom Ice Cream

2 cups Heavy whipping cream (chilled)
1 can (14 oz) Sweetened condensed milk
1 ½ cups Mango purée (fresh Alphonso mangoes work best for that bright yellow color)
1 tsp Ground cardamom (this provides those tiny dark specks seen in the photo)
1 tsp Vanilla extract
A pinch of Saffron threads (optional, for extra color and aroma)

Prep the Flavor Base: In a large bowl, whisk together the sweetened condensed milk, mango purée, ground cardamom, and vanilla extract until smooth. If using saffron, crush the threads into the mix.
Whip the Cream: In a separate chilled bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form. (Be careful not to over-beat into butter).
Fold Together: Gently fold about a third of the whipped cream into the mango mixture to lighten it. Then, add the rest of the whipped cream and fold very gently with a spatula until no white streaks remain.
- Note: Don’t stir vigorously, or you’ll lose the air that makes it fluffy!
Freeze: Pour the mixture into a loaf pan or a freezer-safe container. Smooth the top with a spoon. Cover tightly with plastic wrap (press the wrap directly onto the surface to prevent ice crystals).
Set: Freeze for at least 6 to 8 hours, or overnight.
Serve: Scoop into a waffle cone just like in your picture!

The Speckles: If you want those green bits to be more prominent, you can fold in finely crushed raw pistachios.
The Cone: For that specific look, use a fresh waffle cone bowl or a wide-rimmed waffle cone.
Temper: Let the container sit on the counter for 3–5 minutes before scooping; it makes the texture much silkier.