This delicious Milkybar & Mango Ice Cream Log combines the sweetness of Milkybar with the tropical flavour of mango for a refreshing and creamy dessert. The addition of lime juice and zest adds a tangy twist that complements the richness of the ice cream log.
Ingredients:
- 200g Nestlé Milkybar, melted
- 395g tin Nestlé Sweetened Condensed Milk
- 375ml (1 1/2 cups) single cream
- 2 tbsp fresh lime juice, plus zest for sprinkling
- 3 ripe mangoes (about 1.2kg)
- 150g butternut crackers
- 45g roasted macadamias, plus extra to serve
- 60g butter, melted
- Toasted coconut flakes, to serve
Method:
Peel and chop the mangoes. Place in a blender or food processor and blend until smooth.
In a food processor, crush the butternut snap biscuits and toasted macadamias until they resemble fine crumbs.
Mix the crushed crackers and macadamias with the melted butter. Press this mixture firmly into the base of a lined 22cm x 11cm loaf tin to form a crust. Place in the freezer to set while you make the ice cream mixture.
In a large bowl, mix together the melted Milkybar and Nestlé Sweetened Condensed Milk until well combined.
In a separate bowl, whip the thickened cream until soft peaks form.
Gently fold the whipped cream into the Milkybar mixture until smooth and creamy.
Add 2 tablespoons of fresh lime juice and mix well.
Spoon half of the Milkybar ice cream mixture onto the prepared biscuit base in the loaf tin, spreading it evenly.
Spoon half of the mango puree on top of the ice cream and gently twirl with a knife to create a marbled effect.
Repeat with the rest of the Milkybar ice cream mixture and mango puree, making another layer of each.
Cover the loaf tin with cling film and freeze until firm, at least 6 hours or overnight.
To serve, remove the ice cream log from the loaf pan and place on a serving platter.
Sprinkle with toasted coconut flakes, extra toasted macadamias and fresh lime zest.
Cut the Milkybar & Mango Ice Cream Log into thick slices and serve immediately. Enjoy the creamy tropical flavours!
