| I have a cuisinart icecream maker and while it works alright it's sometimes convenient for me to make icecream by itself (without an icecream maker). Here is one such recipe that you can try. It comes out absolutely sublime. Mango Icecream 1 can evaporated milk
1 can condensed milk
1 can mango puree (available at Asian or Indian stores). If you cannot find it, then puree the mangoes yourself (you can slice and cut up mangoes and blend them with a tiny bit of water or milk, the lesser the liquid the better). I would use 3 cups of freshly pulp if you can't find the can
1 16 oz container of coolwhip topping In a large bowl, add the mango, evaporated milk, condensed milk, cook whip and pureed mangoes. Beat it all with a hand mixer until the ingredients are well mixed. Pour in an airtight container and freeze for 2-3 hours. Remove, stir (to break ice crystals). Cover surface with seran wrap, put the cover and forget about it. Remove 15-20 minutes prior to serving to soften it a bit. It makes a creamy and delish icecream. You can substitute other fruits for mangoes. I have used canned lychees to make a delicious lychee icecream. | 
