Mango swirl ice cream sandwiches
- 300g frozen or fresh mango
- 4 large bananas, peeled, sliced and frozen
- 2 tablespoons butter
- 1½ tablespoons olive oil
- ½ cup firmly packed brown sugarlight brown cane sugarX
- 1 teaspoon vanilla extract
- 1 egg
- 1½ cups self-raising flour
- ¼ cup plain flourall purpose flourX
- 1 teaspoon ground ginger
- ½ teaspoon mixed spice
- 120g white chocolate melts, melted, cooled slightly
- ¹⁄³ cup toasted shredded coconut
1 Line an 18cm square cake pan with baking paper, extending the paper 3cm over long sides.
2 Process mango until smooth. Remove half and set aside. Add bananas to food processor and process with the mango until smooth. Place ‘ice cream’ in a bowl. Swirl in the mango purée. Spread mixture into prepared pan, smoothing top. Freeze for 3 hours, or until firm.
3 Meanwhile, beat the butter, oil, sugar and vanilla in a small bowl with electric mixer, until pale and creamy. Add egg, beating well. Fold flours and spices into egg mixture. Turn dough out onto a floured surface. Knead until just smooth. Cover with plastic wrap and refrigerate 1 hour.
4 Preheat oven to 180°C. Line 2 baking trays with baking paper. Roll dough between two sheets of baking paper until 4mm thick. Cut dough into 20 x 6cm rounds. Transfer to prepared tray. Dock cookies with a fork in decorative pattern.
5 Bake for 10 minutes. Stand for 5 minutes before transferring to a wire rack to cool completely. Remove ice cream from pan. Using cookie cutter, cut into 10 x 6cm rounds. Sandwich ice cream slices between 2 biscuits. Return to freezer.
6 To serve, dip one edge of each ice cream sandwich into the melted chocolate. Sprinkle with coconut. Return to the freezer for 10 minutes, or until chocolate is set. Serve.
Nutrition Info (per serve)
Total fat 12.3g
–Saturated fat 6.5g
Dietary fibre 3g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information