Mango Ice Cream Cake
Mango Ice Cream Cake – perfect for a small birthday party at home.
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Mango Ice Cream Cake
Mango Ice Cream Cake – perfect for a small birthday party at home.
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| Servings | Prep Time |
| 10people | 15minutes |
| Cook Time | Passive Time |
| 45minutes | 24hours |
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Ingredients
Mango Ice Cream
- 450g heavy cream
- 200g sugar
- 30g light corn syrup
- 1/4tsp Salt
- 150g egg yolks8 large egg yolks
- 450g mango puree
- 1tsp vanilla extract
Recipe Notes
Combine cream, 100 g of the sugar, corn syrup, vanilla and salt in a saucepan and bring to a simmer slightly over medium heat.- Whisk egg yolks with remaining 100g sugar until light and creamy. Temper: gradually add one third of the hot cream mixture while whisking constantly.
- Pour the yolk and cream mixture back into the saucepan and cook on a gentle low medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. The temperature should reach 80-82°C.
- Transfer the custard into a metal bowl and cool in an ice water bath to 4°C. It is okay if it doesn’t reach 4°C – just be sure it is cooled before moving to the next step.
- Once the ice cream mixture is cooled, mix in the mango puree.
- Cover with cling wrap and refrigerate for a minimum of 12 hours or overnight.
- The next day, you can prepare the Oreo cookie crust. Place whole Oreo cookies into a food processor or dry container of a Vitamix. Pulse until fine.
- Melt butter in the microwave or on the stove top. In a mixing bowl, mix the Oreo cookie crumbs and melted butter.
- Grease the bottom of a 9″ springform pan. Pour the Oreo and butter mixture to the bottom of the pan. Use a 1/4 measuring cup to pack the crumbs down tightly and evenly.
- In a 350F oven, bake the Oreo cookie crust for 8 minutes. Set aside to cool.
- Pour the ice cream batter into the frozen bowl of the ice cream maker. Churn according to the manufacturer’s instructions. For the KitchenAid, I got to a really nice stiff consistency after churning for 20 to 25 minutes.
