Oat cookie mango and coconut ice cream sandwiches Recipe

Oat cookie mango and coconut ice cream sandwiches are a delicious and refreshing treat that is perfect for a hot summer day.

The combination of the chewy oat cookie the sweet and tangy mango ice cream, and the creamy coconut ice cream is simply irresistible.

Ingredients of Oat cookie mango and coconut ice cream sandwiches

To make these sandwiches, you will need.

For the oat cookies

• 1 cup (240 ml) rolled oats
• 1/2 cup (120 ml) all-purpose flour
• 1/2 cup (120 ml) desiccated coconut
• 1/4 cup (60 ml) brown sugar
• 1/4 cup (60 ml) butter, softened
• 1/4 cup (60 ml) maple syrup
• 1 egg
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For the mango ice cream

• 1 cup (240 ml) ripe mango flesh, diced
• 1/2 cup (120 ml) heavy cream
• 1/4 cup (60 ml) whole milk
• 1/4 cup (60 ml) sugar
• 1 egg yolk
• 1/4 teaspoon vanilla extract

For the coconut ice cream

• 1 cup (240 ml) heavy cream
• 1/2 cup (120 ml) whole milk
• 1/4 cup (60 ml) sugar
• 1/4 teaspoon vanilla extract
• 1/4 cup (60 ml) desiccated coconut

Instructions

1. Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the oats, flour, coconut, and brown sugar.
3. In a separate bowl, cream together the butter, maple syrup, and egg until light and fluffy. Beat in the baking soda and salt until combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the cookies are golden brown. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
7. In a blender, combine the mango flesh, heavy cream, milk, sugar, egg yolk, and vanilla extract. Blend until smooth and well combined.
8. Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
9. In a saucepan over medium heat, combine the heavy cream, milk, sugar, and vanilla extract. Bring to a simmer, then remove from the heat and stir in the coconut.
10. Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer’s instructions.

To assemble the sandwiches

1. Place a scoop of mango ice cream on top of an oat cookie.
2. Top with another oat cookie and press down gently.
3. Repeat with the remaining cookies and ice cream.
4. Serve immediately or freeze for later.

Tips

• For the best results, use ripe mangoes.
• To prevent the ice cream from melting too quickly, assemble the sandwiches just before serving.
• If you don’t have an ice cream maker, you can freeze the ice cream mixtures in shallow dishes and stir every 30 minutes or so until frozen.
• For extra flavor, drizzle the sandwiches with melted chocolate or caramel sauce.

Enjoy!