Vanilla and Mango Ice Cream Cake with Coconut Crumble
Can you imagine a delicious vanilla ice cream with a mango gelatin filling and a crunchy oat and coconut crust? Now it is possible with this spectacular recipe and its perfect and balanced combination of flavors and textures that make it completely unreal. What are you waiting for to make it?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 1/4 cups oats
- 1/4 cups shredded coconut
- 3/4 cups flour
- 1/2 cups butter
- 2 cups water
- 1 cup mango, frozen
- 1/2 cups sugar
- 3 envelopes unflavored gelatin powder, hydrated and melted (7g each)
- 1 vainilla bean Halo Top®
Preparation
2h 50 mins
10 mins
Low
- Preheat the oven to 180°C.
- Mix the oats with the coconut, flour, and butter until you get a sandy mixture. Chill for 10 minutes. Once cooled, bake for 10 minutes or until golden brown. Let it cool.
- Place ¾ of the crumble in a loaf pan, pressing to form the base.
- Blend the water, mango, sugar, and gelatin.
- Pour the mango gelatin into a mold, refrigerate until set.
- Cut the gelatin slightly smaller than the loaf pan, place it over the crumble.
- Add the Vanilla Bean Halo Top® ice cream over the gelatin, covering completely and freeze for 30 minutes.
- Sprinkle with more oat and coconut crumble. Freeze until serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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