These Mangoes and Cream Cookie Dough Icecream Sandwiches are a simple 7-ingredient dessert recipe, that is a great sweet treat to keep in the freezer. Made from simple ingredients you probably have on hand, this may become your go-to summer dessert for little kids. If you grew up in Australia, this one will instantly bring Weis bar vibes, & for everyone else the pairing of mango & coconut brings summer vibes.
Mangoes and Cream Cookie Dough Icecream Sandwiches
Ingredients
COOKIE DOUGH INGREDIENTS:
- 300 g almond flour
- 190 g almond butter (natural)
- 125 ml maple syrup
- 60 g dried mango (optional, finely chopped )
CASHEW ICECREAM INGREDIENTS:
- 110 g raw cashews (soaked for 4 hours or in boiling water for 10 mins)
- 200 g coconut cream
- 2 tbsp maple syrup
MANGO PUREE:
- 300 g mango (we used frozen & left to defrost)
Instructions
- Stir together all cookie dough ingredients, then divide in half. Press one half into a firm even layer in a lined baking dish ours is 20x25cm. Cover & store the other half in the fridge for later.
- Add icecream ingredients to a blender & blend until fully smooth (~2 mins).
- Pour the icecream over the cookie base, then blend the mango until smooth (we do this in a jar with a stick blender) and swirl through the icecream. Cover & freeze until set (4 hours or overnight).
- Once solid add the remaining cookie dough to form a top layer. Place back in the freezer for ~30mins. Allow to soften at room temp for 15mins before slicing and enjoy!
Storage
Store leftovers in an airtight container in the freezer for up to 2 months.Nutrition - Per Serving
Serving: 2 slices | Calories: 338kcal | Carbohydrates: 26g | Protein: 9g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 57mg | Potassium: 230mg | Fiber: 4g | Sugar: 16g | Vitamin A: 637IU | Vitamin C: 8mg | Calcium: 73mg | Iron: 2mg
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