Vanilla, mango & raspberry ice cream slice

Sarah Louise
Sarah Louise @cook_3807910
Melbourne, Victoria, Australia

Yummy but fiddly. Please have patience with this recipe

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Ingredients

24hours
12 servings
  1. 600 mlthickened cream
  2. 395 gcan sweetened condensed milk
  3. 1 tspvanilla bean paste
  4. 125 graspberries, puréed, sieved
  5. 1 1/2 cupsdiced mango, puréed
  6. Ice cream wafers

Cooking Instructions

24hours
  1. 1

    Beat cream with condensed milk until thick. Divide 3 equal portions into separate bowls.

  2. 2

    Stir vanilla into one portion, raspberry puree into the second portion and mango puree into the last portion.

  3. 3

    Line a 15cm deep square pan with a double layer of plastic/cling wrap. Line base with wafers, trimming to fit. Top with mango mixture. Freeze until set.

  4. 4

    Top with vanilla mixture and freeze until set

  5. 5

    Finish with raspberry layer. Top with wafers. Cover with plastic and freeze overnight or until set.

  6. 6

    To serve, dip base of pan into hot water to loosen. Cut into slices and serve.

  7. 7

    Store remaining slices in a freezebale container. Best eaten with a fork.

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Written by

Sarah Louise
Sarah Louise @cook_3807910
on
Melbourne, Victoria, Australia
Love cooking. Eating healthy and being me
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