No-Churn Mango Ice Cream Sandwiches
Delicious, fresh, and creamy three-ingredient no-churn mango ice cream sandwiched between your favorite milk biscuits - it's the perfect quick and easy summer treat!
Equipment
- Electric Whisk
- 8" rectangular dish or adjustable pastry frame
- Baking paper
- Offset spatula or spoon
Ingredients
- 300 ml liquid whipping cream/heavy cream
- 240 ml condensed milk
- 180 grams fresh mango pulp blended mango
- 20 grams extra mango pulp for topping
- 170 grams Milk Bikis or any biscuit of your choice
Instructions
- Whip cold liquid cream in a bowl until medium-stiff peaks form — it should hold shape but still be soft enough to fold in other ingredients. Don’t over-whip or under-whip; we want it light and airy for the best texture.
- Add condensed milk, mango pulp, and vanilla extract (if using). Whip again on high speed for 2–4 minutes until thick and fully combined.
- If using a dish, line it with parchment paper and leave extra hanging over the sides for easy removal once set.
- Arrange biscuits in a single layer on the bottom, smooth side down. Pour in the mango ice cream and spread it out evenly with an offset spatula.
- Drop a few spoonfuls of mango pulp on top and swirl through for added flavor. Smooth the surface and top with another biscuit layer, this time with the patterned side up.
- Freeze for at least 6–8 hours or overnight until completely set. Lift the slab out using the parchment, slice along the biscuit lines, and enjoy!
Notes
Storage:
These ice cream sandwiches can be stored in the freezer for up to two weeks. The biscuit may soften a bit over time.
Tips & Tricks
- Use chilled cream: Make sure your whipping cream is cold — it whips faster and holds its shape better.
- Don’t overwhip: Stop whipping the cream once medium-stiff peaks form. Overwhipped cream can turn grainy and won’t give you that smooth ice cream texture.
- Choose a good-quality mango pulp: Alphonso mango pulp gives the best flavor and color, but any sweet, thick pulp works well.
- Line your dish well: Parchment paper with overhangs makes lifting out the frozen slab so much easier and prevents sticking.
- Use the right biscuits: Go for crisp, firm biscuits that hold their shape — they’ll soften slightly after freezing but still give a nice bite.
- Freeze overnight if possible: The longer the freeze, the cleaner your cuts and the better the texture. Overnight is best.
- Warm your knife: Run your knife under warm water before slicing for neater pieces.