Mango Ice cream bar
Hot summers means ice cream! This ice cream bar is delicious, fruity and creamy, perfect for those hot weather days!
Equipment
- Popsicle mould for 8 popsicles
- Popsicle stick if needed
Ingredients
Mango ice cream bar
- 1 cup whipping/heavy cream
- 1¼-1½ cup frozen or fresh mangos If frozen, defrost first.
- ¼ cup sugar
Chocolate shell (optional)
- 2 cup semi sweet chocolate chunk chopped
- ¼ cup coconut oil (cocoa butter also works)
- ¼ cup crushed nuts peanuts, hazelnuts, pecans
Instructions
Mango ice cream bar
- Defrost the mango if using frozen mangos. If using fresh mangos, peel and cut the mango into smaller pieces
- Blend the mango in a blender.
- In a bowl combine heavy/whipping cream and sugar. Whip until the cream increase in size.
- Add in blended mango, and continue whipping for about 1 minute or until it reaches stiff peak.
- Pour the mixture into the popsicle mold and add in popsicle sticks if needed.
- Put into freezer and let it chill for at least 2 hours
Making the chocolate shell
- Melt the 1½ cup of chocolate with coconut or cocoa butter in a cup in the microwave for about 2 minutes. About 1 minute at a time.
- Stir to make sure all the chocolate is melted. Then add in the other ½ cup of chopped chocolate.
- Set aside to cool. Don't worry it will still stay liquid. When it's not hot to touch then you can start dipping.
- Remove the popsicle from the mold and dip into chocolate and cover all the popsicles.
- Drip off the excess before putting the popsicles onto a baking tray. Freeze for 20 minutes. Enjoy!