Maple ice cream sandwiches
| Serves: | 6 |
Ingredients
- 50 g Dried mango strips, shredded
- 12 Mini stroopwafel bites
- 2 egg yolks
- 4 extra large free range eggs
- 50 g white chocolate, shavings, to decorate
- 1/2 cup plus 5 tsp Double cream
- 2 cups whipping cream
- 7 Tbsp maple syrup
- 2 cardamom pods
- 500 ml water
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- To make the mango swirl, combine the mango and water in a pot and cook on a medium heat for 10 minutes until the mango is soft.
- Remove from the heat and blend until smooth. Allow to cool.
- Gently heat the cardamom, maple syrup, whipping cream, double cream and chocolate in a saucepan until they melt.
- Place the bowl over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water.
- Add the eggs and egg yolks and heat the mixture, stirring constantly for about 10 minutes, until it lightly coats the back of a spoon. Allow to cool.
- Transfer to a freezer-proof lidded container and freeze for 1 – 2 hours until slushy and frozen around the edges.
- Remove from the freezer, blend in a food processor, then pour back into the freezer-proof container.
- Pour the mango on top of the ice cream and swirl it around with a spoon.
- Freeze for about 5 hours until firm.
- Place scoops of ice cream between the mini stroopwafels to make the ice cream sandwiches.
- Serve drizzled with maple syrup.
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