These darling mini ice cream cakes are heavenly on a sultry summer day. Inspired by the iconic Weis bar, these delightful frozen treats celebrate the marriage of fresh Australian ingredients – the beloved mango and crunchy macadamias. Mango lime sorbet is layered atop vanilla ice cream dotted with honey roasted macadamias and a hint of ginger, and finished off with a crisp nutty base and a sprinkling of coconut. These icy delights may look impressive in all their sophisticated layered glory, yet they come together pretty quickly, making them an easy dessert for your next summer feast.
This sponsored post was created to showcase my favourite fresh seasonal produce from Harris Farm Markets, especially the exceptional Kensington Pride mangoes used to create this divine recipe.
Mango & Macadamia Mini Ice Cream Cakes
Mango lime sorbet is layered atop honey roasted macadamia nut ice cream and sprinkled with coconut in this Weis bar inspired Australian summer frozen treat.
Ingredients
Mango Lime Sorbet
- 2 ripe mangoes
- 1 lime
- 75g caster sugar
- Pinch of fine sea salt
Honey Roasted Macadamia Ice Cream
- 500mL vanilla ice cream, slightly softened
- 80g raw macadamias, chopped finely
- 1 tbsp honey
- ½ tsp ground ginger
- Pinch of fine sea salt
Macadamia Crust
- 150g digestive biscuits
- 50g unsalted butter, melted
To Serve
- Desiccated coconut, to sprinkle
- Edible flowers (violas), if desired
Instructions
Mango Lime Sorbet
- Preheat oven to 200°C (180°C fan-forced) and set aside a 12-hole muffin or cupcake pan as a mould for the mini ice cream cakes. Using a silicone-based muffin pan ensures easy removal of ice cream cakes when frozen.
- Peel mangoes and cut into cubes, discarding peel and seed, yielding 350-400g mango flesh. Place mango in food processer with juice of 1 lime, sugar, and salt and blitz to a smooth puree.
- Divide evenly between muffin pan holes and ensure a smooth surface. Place in freezer to set.
Honey Roasted Macadamia Ice Cream
- Place chopped macadamias in a bowl with honey, ground ginger and salt and stir to ensure all nuts are well coated.
- Spread nuts in a thin layer on a baking tray then roast in preheated oven for 5-10 minutes until golden and fragrant. Remove from oven and allow to cool completely.
- Mix 50g of the honey roasted macadamias with softened vanilla ice cream then divide ice cream between muffin pan holes and ensure a smooth surface. Ensure the mango lime sorbet has firmed up enough before placing the ice cream on top to preserve the neat layers.
- Return muffin pan to freezer to continue to set.
Macadamia Crust
- Finely process biscuits with remaining 30g of honey roasted macadamias in a food processer, then mix together with melted butter in a medium bowl.
- Divide biscuit crumbs between muffin pan holes, pressing firmly with a spoon or base of a glass to create a smooth flat crust. Again, ensure the ice cream has firmed up before pressing the macadamia crust over it, to preserve the neat layers.
- Return muffin pan to freezer to set completely, ideally for 4-6 hours or overnight.
To Serve
- Use a pallete knife to loosen the edges of the mini ice cream cakes, then pop each cake out of the silicone bases and place on individual serving plates.
- Sprinkle with desiccated coconut and decorate with edible flowers if desired. Serve immediately.
Enjoy!
Notes
Makes 12 mini ice cream cakes and serves 12 people
Baking Notes
1. Use fresh, good quality, local produce for best results. Kensington Pride, Calypso or Honey Gold mangoes that are ripe and juicy at the peak of the season will make for the most delicious desserts, while sourcing a single origin or local honey will impart a lovely unique flavour.
2. Use a silicone muffin pan for this recipe to ensure easy removal of the individual cakes.
You may also like:
Mango & Passionfruit Curd Mini Pavlovas
Meyer Lemon Curd + White Chocolate Cheesecake Tart (GF)
Blackberry and Nectarine Summer Pavlova
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