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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Serves 8 -12 pax
Mango Ice Cream
350g frozen mangoes
1 Tbsp lemon juice
5g condensed milk
125g whipping cream
180g all-purpose flour
30g coconut cream powder (Kara brand)
120g unsalted butter
1/2 Tsp salt
Colourings of your choice (I’m using AmeriColor Soft Gel Food Colour paste)
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.
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.