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  • Writer's pictureomykitchen

Ice Cream Sandwich In a Blitz

Updated: Aug 25, 2018

Just completed a cooking demo class in collaboration with Mayer to showcase their new CooksClub Power Blender. One of the demo dishes was a colourful dessert treat - Rainbow Coconut Cookie with Mango Ice Cream Sandwich. Many participants were in awe with the power of the blender as well as the ease of churning ice cream and even a peanut butter at home! I am pleased to share with you the recipe of the dessert and hope this will give you some inspiration in making ice cream at home:)

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Piping the cookie dough using piping bag to get a perfect cylinder shape

Rainbow Coconut Cookie with Mango Ice Cream Sandwich

Serves 8 -12 pax


Mango Ice Cream

  • 350g frozen mangoes

  • 1 Tbsp lemon juice

  • 50g honey

  • 5g condensed milk

  • 125g whipping cream

  • 15g dextrose

Cookie Dough

  • 180g all-purpose flour

  • 30g coconut cream powder (Kara brand)

  • 120g unsalted butter

  • 40g sugar

  • 1/2 Tsp salt

  • Colourings of your choice (I’m using AmeriColor Soft Gel Food Colour paste)

  • Piping bags


Ice Cream:

  • Place a metal cake pan that you will use for storing the ice cream into the freezer before you start prepping. I suggest using a metal cake pan because it conducts heat faster and will help the ice cream firm up faster. Note: Faster freezing means less icy and more creamy ice cream.

  • Put the cream into the blender first, followed by the lemon or lime juice, honey, condensed milk, dextrose, Add the mango and blend on CookClub ice crushing function speed or pulse speed. After a little pushing in the beginning, the mixture will eventually blend smoothly without getting stuck, and as soon as the mixture looks smooth, it is done.

Cookie Dough:

  • Place flour, coconut cream powder, sugar, salt and chopped butter in a medium bowl or food processor to mix and form a smooth dough.

  • Divide the dough into 3 small portions and 2 bigger portions. Tint the colours of the dough. Put the doughs into 5 different piping bags. Pipe the dough into a cylinder rope on a baking pan layered with parchment paper. Repeat with the rest of the doughs (For the 2 bigger portioned doughs, please pipe 2 ropes). Continue this way until you have a 7 equal length ropes.

  • Cover with cling wrap and chill for 20- 30 mins until they are firm.

  • Stack the different coloured ropes together to form a pentagon with one of the ropes in the middle. Lightly press this tube around so that the ropes stick to each other. Cover with plastic wrap and chill in the refrigerator for at least 30 mins.

  • Preheat oven to 180C.

  • Slice the chilled cookie dough into about 1/8 inch thickness. Space evenly on the baking sheet. These cookies will spread a little, so give them at bit of space in between each one. Bake for about 12 - 14 minutes; do not allow to brown. Allow to cool completely

  • Assemble the sandwich. Place one scoop of ice cream on the rainbow cookie and place another cookie atop.

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