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Milkybar and mango ice cream log recipe
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Prep Time:
270 minutes
Cook Time:
Total Time:
270 minutes
Refreshing summer treat: Milkybar mango sorbet with condensed milk.
Ingredients:
  • 200g Nestlé Milkybar, melted
  • 395g can Nestlé Sweetened Condensed Milk
  • 375ml (1 1/2 cups) thickened cream
  • 42.00 gm fresh lime juice, plus zest to sprinkle
  • 3 (about 1.2kg) mangos
  • 150g butternut snap biscuits
  • 45g roasted macadamias, plus extra to serve
  • 60g butter, melted
  • Toasted coconut flakes, to serve
Instructions:
  • Prepare a 7.5cm-deep, 11 x 21cm loaf pan by greasing it lightly and lining it with plastic wrap.
  • Lay out 2 large sheets of baking paper and trace the base of the loaf pan on each to create 5 stencils. Spread Milkybar thinly inside each rectangle and chill until firm.
  • Whip the sweetened condensed milk, cream, and 1 tablespoon of lime juice with electric beaters for about 4 minutes, or until a very thick consistency is achieved. Set aside.
  • Peel and dice 2 ripe mangos, then transfer them into a food processor. Pour in the final tablespoon of fresh lime juice. Blend until velvety smooth.
  • Layer the prepared pan with alternating pours of condensed milk mixture and mango mixture, spreading gently to cover the cream each time. Top each layer with a Milkybar rectangle. Repeat this process for a total of 4 layers. Finish by breaking the remaining chocolate rectangle into shards and store them in an airtight container in the fridge.
  • In a food processor, pulse the biscuits and macadamias until they resemble fine breadcrumbs. Add the butter and pulse until mixture is combined. Press the mixture gently over the pan. Freeze for 8 hours or overnight.
  • 20 minutes before serving, thaw the loaf by removing it from the freezer. Peel and slice the remaining mango. Invert the ice cream loaf onto a chilled serving plate and remove the plastic wrap. Top the loaf with sliced mango, MilkyBar shards, extra macadamias, lime zest, and coconut before serving.

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