If there is anything that screams childhood summers, it is ice cream sandwiches; soft cookies sandwiching anything from vanilla, chocolate or strawberry ice cream that were sold in luridly blue packets. These sweet treats are portable, easy to eat without being messy and surprisingly, good enough to make a crowd happy. While ice cream sandwiches might not exactly seem like the kind of recipe to recreate at home, using simple techniques with basic kitchen cookware can help feed a large group of people.
This delicious mango ice cream, although slightly elaborate, is rewarding in that, that it is rich and creamy, while also being full of flavour. Baking cookie dough on to a sheet pan and layering it with a thick blanket of softened, whisked ice cream before it is frozen and sliced to serve, is a shortcut method to make these ice cream sandwiches for a crowd. You could also swap the fresh mango pulp for any other fruit pulp or a thick chocolate ganache to make the most decadent homemade dessert of all time!
Recipe:
Image Credits: Food Finger
Ingredients [For Mango Ice Cream]
- 2 cups ripe mango pulp
- 1 cup coconut milk
- 2 tablespoons maple syrup
- 1 tablespoon arrowroot powder
- 1 teaspoon vanilla extract
Ingredients [For Cookies]
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Method
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- In a mixing bowl, whisk together the mango puree, coconut milk, maple syrup and vanilla extract until well combined. Add the mixture into a pan and cook for 5-7 minutes, until thick.
- Transfer the mango ice cream to a lidded container and freeze for at least 4 hours or until firm.
- Preheat your oven to 350°F (175°C) and grease a baking sheet with butter. Whisk together the flour, baking powder, and salt.
- Cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, and mix until well combined.
- Add the dry ingredients to the wet ingredients, mixing until a dough forms. Roll out the cookie dough to about 1/4 inch thickness and lay it as a sheet on to your greased baking tray. Refrigerate it for about an hour before baking for 10-12 minutes, until the edges are lightly golden.
- Once the cookies have cooled, remove the mango ice cream from the freezer and let it soften slightly before you whisk it with an electric mixer. Use a spatula to smother a thick layer over half of the cookie sheet and fold using the other half to make a sandwich.
- If desired, roll the sides of the ice cream sandwiches in sprinkles or chopped nuts for added decoration and place them in the freezer for at least 1-2 hours to allow them to firm up. Serve cold.