Recipe for mango ice cream with cookie filling

Nice and fresh as a snack or a summer end to your dinner. These homemade ice creams make you instantly happy.

Ingredients
for 8 pieces
Preparation time 1 hour + 6 hours freezing time

• 500 g mangoes
• 200 ml multivitamin juice
• 1-2 tbsp freshly squeezed lemon juice
• 2 tbsp fine granulated sugar

For the filling

• 4 egg yolks
• 1 tbsp fine granulated sugar
• 1 tsp vanilla sugar 200 ml whipped cream
• 2-3 chocolate chip cookies

need extra

• 8 ice cream molds or cups of ± 100 ml content
• popsicle sticks

Get started
Peel and slice the mango and puree together with the multivitamin juice, lemon juice and sugar. Fill the ice cream molds three quarters full with mango puree (keep the rest in the fridge) and place in the freezer for 2 hours. For the filling, beat the egg yolks with all the sugar in a bain marie until foamy. Then place the pan in a bowl of cold water and let the mixture cool while you keep stirring. Beat the whipping cream until stiff and fold it into the egg mixture. Crumble the cookies and toss them in. Remove the ice cream molds from the freezer and use a teaspoon to make small holes in the center of the ice cream. Stir the scooped out ice cream into the rest of the mango ice cream. Divide the cookie filling between the holes and cover with a layer of mango ice cream. Let it freeze for at least another 4 hours (after an hour put the sticks in the ice cream).

View all ice cream recipes in the September issue of Santé.

Recipe and image:Beeldigbeeld/Stockfood/Walter Cimbal