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–+ servings
Mangoes and Cream Cookie Dough Icecream Sandwiches
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Mangoes and Cream Cookie Dough Icecream Sandwiches

Prep Time 15 minutes
Freezing time 4 hours
Total Time 4 hours 15 minutes
Servings 15
Suitable For 12m+
Metric - US Customary Units

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.