Mango-Strawberry Chocolate Ice Cream Sandwich

The secret to this Mango-Strawberry Chocolate Ice Cream Sandwich  is to bake a cookie that’s sturdy and strong enough to withstand the soft creaminess of delectable homemade ice cream. Imagine two crisp chocolate circles, staying firm with the ice cream filling stacked between.  Then try to bite into the luscious sweetness and devour everything completely with no crumbs or crushed bits falling by the wayside.

This chocolate ice cream sandwich with an irresistible homemade mango-strawberry ice cream filling was part of a plan. Filipinos love to end any meal with mangoes. We had fresh mangoes and strawberries  that were just waiting to be eaten up. But because we were leaving for a trip to the Philippines and knew we were going to be gone for several weeks, I froze the strawberries and refrigerated the mangoes. When we returned from our trip, I was delighted I had enough fruit to make ice cream.  So as the weather got warmer I knew homemade ice cream was going to be a treat for the family.

First, I made the ice cream. I found a no-cook recipe and the frozen treat turned out to be fabulous. By the time it was all done, I had a quart of magnificence in my hands. The creamy yellow orange-hued mango ice cream was sweet and tropical tasting. Even more enticing were the strawberry chunks scattered generously through the velvety frozen delight.

On the second day, while the mango-strawberry ice cream was chilling in the freezer, I set out to bake the chocolate cookies. I baked flat, thin cookies for the ice cream sandwiches. The thin, crisp baked rounds held the ice cream better.  Once the chocolate cookies came out of the oven, its aroma was intoxicating and the cookie’s texture was firm and strong.

When the cookies had cooled down, I spread chunks of frozen mango ice cream with strawberries. The golden yellow fruit ice cream  was like a rich iced nectar between two large chocolate discs. They were heavenly. The only downside to this chocolate ice cream sandwich was that we had to eat as fast as we could or the happiness was quick to melt away. So be sure to come and get it while it’s cold!

Print Recipe

Mango-Strawberry Chocolate Ice Cream Sandwich

No matter what the weather is like, a Mango-Strawberry Chocolate Ice Cream Sandwich is always a treat. It’s even more marvelous if it’s homemade. The best way to make this is to have slim but sturdy, crisp cookies to hold the thick, creamy ice cream. Make the ice cream a day or 2 before. Bake and cool the chocolate cookies once the ice cream is done. Assemble it all together and savor the richness of the fruity flavors encased in addictive chocolate. This cookie recipe baked by Asian in America - Elizabeth Ann Quirino made 36 pieces or 18 pairs and was adapted from ‘Sweet Chic’ by Rachel S. Thebault. The no-bake ice cream recipe yielded a quart and was adapted from MyRecipes.com.

Prep Time1 day d

Cook Time12 minutes mins

Total Time1 day d 12 minutes mins

Course: Brunch, Dessert, Merienda, Snacks

Cuisine: American, Asian, Filipino

Keyword: Filipino Chocolate Ice Cream Sandwich Mango Strawberry

Servings: 4 people

Calories: 2085kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

• Food processor or blender
• Cake mixer - stand or hand-held
• Ice cream containers - insulated for freezer storage
• Large baking sheet - for cookies

Ingredients

• 1 can (14 oz.) sweetened condensed milk
• 1 can (12 oz.) evaporated milk
• 2 Tablespoons granulated sugar
• 11/2 cups heavy cream or use whole milk
• 2 whole fully ripened fresh Ataulfo mangoes sliced, pitted, for puree (use Ataulfo variety or 'carabao mangoes' in the Philippines)
• 2 cups fresh ripe strawberries chopped fresh ripe strawberries
• 2 tablespoons lemon juice
• 1/4 teaspoon salt for ice cream
• 13/4 cups all purpose flour for chocolate cookie
• 1 cup unsweetened cocoa powder
• 1/4 teaspoon salt for chocolate cookie
• 12 Tablespoons (1 1/2 sticks) unsalted butter softened at room temperature
• 1 cup granulated sugar for chocolate cookie
• 1 whole large egg at room temperature, for chocolate cookie

Instructions

• Make the ice cream a day or 2 ahead: Whisk the condensed milk, evaporated milk, sugar, heavy cream and blend well. Cover and refrigerate for 30 minutes.
• In a blender or food processor, process the mangoes till it becomes a puree. Add the lemon juice and salt and continue to process or blend for 5 minutes more till smooth. Stir in the milk mixture. Add the chopped strawberries and mix by hand.
• Pour the milk-mango mixture with strawberries into a freezer container of a 1-quart electric ice cream maker and freeze according to manufacturer’s instructions.

  *Note: if you do not have an electric ice cream maker, use the blender or processor and process the whole mixture for 10 to 12 minutes till very smooth, but add chopped strawberries by hand.

  If you used an electric ice cream maker, continue by removing from the maker and freeze for 15 minutes. Transfer to an airtight container, freeze till firm for about 2 hours. The homemade ice cream must be well frozen before it can be sandwiched within the cookies.
• To make the chocolate cookies: Sift the flour, cocoa powder and salt in a bowl, then set aside.
• Beat the butter in a mixer at high speed till light and fluffy, for about 3 to 4 minutes.
• Add the sugar and mix on medium high speed till smooth for 1 minute. Add the egg and mix till well combined. Scrape down the sides of the bowl with a spatula to incorporate ingredients well.
• Add half of the flour-cocoa mixture and blend well at low speed for less than a minute. Add the second half of the flour-cocoa to mixture and beat for 1 to 2 minutes more. When dough is smooth, divide into 2 parts to form 2 separate discs. Wrap in plastic wrap and refrigerate for at least an hour or up to 3 days.
• When dough has chilled, take out from the refrigerator. Place each disc between 2 sheets of wax or parchment paper. Roll out with a rolling pin till ½ inch thick and flat. Using a round cookie cutter, shape rounds measuring 2 inches in diameter. Place cookie rounds on a baking sheet lined with parchment paper.
• Bake in a preheated 350 F degree oven for 12 minutes. When done, cool the cookies on a  rack thoroughly. When cookies are cooled, store in an airtight container till ready to assemble the ice cream sandwich.
• To assemble ice cream sandwich: Take 2 chocolate cookies and spread 2 tablespoons of mango-strawberry ice cream between both discs. Serve immediately. Or keep ice cream sandwiches individually with plastic wrap and freeze in airtight containers.
• Cook's comments: If mango season is over, use canned or bottled mango juice as a substitute.

Hello, Friends! Please do not plagiarize or lift my recipes and photos. All the images and content here are COPYRIGHT PROTECTED. This means BY LAW you are NOT allowed to use my photos or content on your websites, blogs, videos, television programs, cookbooks, media content without prior permission. If you want to republish this recipe, please re-write it in your own words and link back to this blog to give proper attribution. It’s the LEGAL thing to do. Thanks for your cooperation. Email me at [email protected]

Nutrition

Serving: 1g | Calories: 2085kcal | Carbohydrates: 156g | Protein: 22g | Fat: 161g | Saturated Fat: 100g | Cholesterol: 544mg | Sodium: 428mg | Potassium: 692mg | Fiber: 10g | Sugar: 57g | Vitamin A: 5920IU | Vitamin C: 4.9mg | Calcium: 266mg | Iron: 7.8mg

Notes on Nutrition: The nutrition information provided  in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]