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Giant mango Weis Bar recipe
Giant mango Weis Bar recipe
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Prep Time:
270 minutes
Cook Time:
Total Time:
270 minutes
Indulge in a tropical mango ice cream cake that brings summer vibes. Make ahead and freeze for convenience.
Ingredients:
  • 500ml vanilla ice-cream, softened
  • 1L tub Weis Sorbet Australian Mango, softened slightly
  • 200g (about 17) Arnott’s Butternut Snap Cookies
  • 120g macadamias
  • 50g butter, melted
  • 1 mango, peeled, thinly sliced
Instructions:
  • Cover the interior of a 7cm-deep, 10 x 20cm loaf pan with plastic wrap, ensuring it hangs over the sides. Then, lay a sheet of baking paper inside, letting it also hang over the longer sides.
  • Transfer the velvety vanilla ice-cream into the pan, spreading it smoothly and evenly with care. Allow it to set in the freezer for about an hour until perfectly firm.
  • Spread the sorbet over the vanilla layer with a swooshing motion to create a smooth surface. Chill in the freezer for 1 hour until set.
  • In a food processor, crush the cookies and 100g macadamias until finely ground. Add the butter and mix until fully incorporated. Line a small baking tray with parchment paper. Spread 1/2 cup of the mixture onto the tray, pressing it into a flat, even layer. Refrigerate to firm up.
  • Evenly spread the remaining cookie mixture on top of the sorbet layer, pressing gently to create a smooth surface. Cover the dish with the overhanging baking paper and plastic wrap. Place it back in the freezer for 2 hours, or until it becomes firm.
  • Gently flip the ice-cream cake onto a serving plate with the cookie side facing down. Take the cookie crumb out of the fridge and break it into large pieces. Coarsely chop the rest of the macadamias. Garnish the cake with mango slices, chopped macadamias, and cookie pieces on top. Serve right away for a delicious treat.

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