Cool Off with Coconut Mango Sorbet Ice Cream Sandwiches

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Let’s be honest, the kids aren’t the only ones whose ears perk up at the sound of an approaching ice cream truck! No matter our age we’ve still got a sweet spot for these refreshing treats. Try these coconut mango sorbet ice cream sandwiches to get your ice cream fix at home. Lighter than ice cream and full of healthy fruit, we can indulge in this homemade sorbet guilt free!

 

Yields: 6 Servings

 

Ingredients:

For the Coconut Cake:

  • 8 eggs, separated
  • 1 cup sugar + ½ cup sugar
  • 1 tsp. vanilla extract
  • 1 tsp. Wakaya Organic ground ginger
  • 1 ½ cup flour
  • 1 ½ tsp. baking powder
  • 1 tsp. salt
  • 1 cup toasted shredded coconut

For the Coconut and Mango Sorbet:

  • 4 ripe mangoes
  • 1 can Coco Lopez (sweetened coconut milk typically found in liquor or grocery stores near the cocktail mixers)
  • 1 tsp. Wakaya Organic Ground Ginger
  • 1 lime, juiced
  • Sliced fresh fruit and toasted coconut for garnish

 

Directions:

For the Cake:

  • Preheat oven to 375 degrees.
  • Beat egg yolks until pale yellow and frothy.  Add in 1 cup sugar and vanilla extract.  Continue to beat mixture resembles softly whipped cream in texture (until ribbon can be formed).  Sift together dry ingredients and fold into yolk mixture.  Add coconut to mixture and set aside.
  • In a separate clean bowl, whip egg whites while slowly adding ½ cup sugar.  When mixture holds soft peaks, gently fold egg white mixture into the already combined ingredients.  Pour cake batter onto a sheet pan lined with greased parchment paper. (To skip a step later you could also use an Ice Cream Sandwich Pan)
  • Bake for 10-12 minutes.  Allow to cool at room temperature.  For best results, wrap cake and place in the refrigerator until chilled.

For the Sorbet:

  • Peel mangoes and remove pit. In blender, puree mangoes, Coco Lopez and lime juice. Taste; depending on mangoes and personal preference, simple syrup may be added to sweeten.
  • Strain and freeze in ice cream machine.

To Assemble:

  • Using a 3” biscuit cutter – cut out cake circles. Place one cake circle on bottom of a plate, top with scoop of coconut mango sorbet, top with additional layer of cake. Wrap each sandwich in plastic wrap and freeze until firm.
  • When ready to serve, unwrap sandwiches, roll in toasted coconut flakes and serve with freshly sliced strawberries, kiwi and mango then top with freshly whipped cream and toasted coconut sprinkles.
  • Can also make ice cream sandwiches – simply wrap each assembled dessert in plastic wrap, freeze until firm, then roll edges in toasted coconut flakes

Have you ever made homemade ice cream before? What’s your favorite flavor?

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