Coconut and Mango Tropical Ice Cream Sandwich

Category

Snacking

Treats & Baking

1. Place the mango in a large bowl and use a hand blender or food processor to process until smooth.
2. Add a can of condensed milk to the mango pulp and use electric beaters to whip up the mixture for a couple of minutes until lighter and slightly fluffier.
3. In a separate large bowl, whip the cream until it resembles soft peaks (be careful not to overwhip).
4. Add a spoonful of the whipped cream to the mango mixture, slowly folding it through and taking care to remove any lumps. Keep adding a spoonful at a time until all the whipped cream is incorporated (this can take up to 5 minutes so be patient).
5. Once all the double cream has been folded through, pour the mixture into a container lined with clingfilm and freeze for at least 4-6 hours or ideally overnight.
6. The next day, remove the ice cream from the freezer for 10 minutes before placing a large scoopful in between two Nairn’s Coconut & Chia Oat Biscuits. Gently press the biscuits together taking care not to break them and return to the freezer for 15 minutes to firm up.
7. Meanwhile, mix the lime zest with the toasted desiccated coconut.
8. After 15 minutes, roll the outer edges of each biscuit in the desiccated coconut mixture and enjoy.

*TIP: keep the condensed milk in the fridge so it is easier to whip up

Recipe by @bethanyfergusonfoodstyling