Take whipping cream in a bowl and use an electric beater to whip the cream until it reaches stiff peaks.
Add in the condensed milk and cream cheese. Mix really well until you achieve a smooth mixture. This is the base for the ice cream.
To assemble your mango cheesecake ice cream, transfer half of the ice cream base in a freeze-safe container.
Onto this, add dollops off mango puree, some mango chunks and biscuit crumbs. Use the back of a spoon to make swirls and repeat the layering process one more time.
Freeze the ice cream overnight or for a minimum of 8 hours. The mango cheesecake ice cream is ready!
Recipe by Bake with Shivesh at https://bakewithshivesh.com/mango-cheesecake-ice-cream/