MILKYBAR and Mango Ice Cream Log
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Cool down with the flavour combination you didn’t know you needed. MILKYBAR and mango come together in this simple recipe to create a refreshing and summery ice-cream treat.
Prep time
30 min
Freeze time
8 hr
Serves
12
METHOD
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Lightly grease a 7.5cm-deep, 11 x 21cm (base measurement) loaf pan and line with plastic wrap.
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Place 2 large sheets of baking paper on the benchtop. Use a pencil to trace around the base of the loaf pan on each sheet so you have 5 stencils. Thinly spread chocolate inside each rectangle and set aside until hard (you may need to set in the fridge or freezer).
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Use electric beaters to beat the NESTLÉ Sweetened Condensed Milk, cream and 1 tablespoon of lime juice for 4 minutes or until very thick. Set aside.
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Peel and chop 2 of the mangos. Place in the bowl of a food processor. Add the remaining 1 tablespoon of lime juice. Process until smooth.
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Pour 1/4 of the condensed milk mixture into the prepared pan. Spoon over 1/4 of the mango mixture and gently spread to cover the cream. Top with one of the MILKYBAR rectangles. Repeat with 3 more layers. Break the remaining chocolate rectangle into shards and store in an airtight container in the fridge.
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Process the biscuits and macadamias in a food processor until mixture resembles fine breadcrumbs. Add butter and process until combined. Press gently over the top of the pan. Place in the freezer for 8 hours, or overnight, to freeze.
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Remove the ice cream log from the freezer 20 minutes before serving. Peel and slice the remaining mango. Invert the ice cream log onto a chilled serving plate. Remove the plastic wrap. Top the log with the sliced mango, MILKYBAR shards, extra macadamias, lime zest and coconut. Serve.
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