This recipe transforms the basic ice cream sandwich into a tropical nice cream dream. The sweet yet puckery mango nice cream is made with real mango, coconut cream and coconut condensed milk with a perfect balance of lemon juice and zest. Sandwiching the creamy concoction is a from-scratch fluffy bittersweet chocolate sponge made with wholesome ingredients. Coconut sugar naturally sweetens the sponge with a low glycemic index, avocado oil is used as a vegetable oil alternative full of healthy fats and flax thickened with water replaces the eggs. There are so many reasons to love this vegan recipe!
Mango Nice Cream Sandwiches
Prep Time 1 hour
Cook Time 12 minutes
Cooling & Freezing Time 8 hours
Total Time 9 hours 12 minutes
Servings 16
Calories 233 kcal
Ingredients
Chocolate Sponge
Dry
- 5.6 oz. all-purpose flour
- 1 oz. cocoa powder
- 2 Tbsp. corn starch
- 1-1/2 tsp. baking powder
- 1/4 tsp. baking soda
Wet
- 4 oz. coconut sugar
- 1/3 cup avocado oil
- 1 cup non-dairy milk
- 2 Tbsp. flaxseed meal
Other
- 2 tsp. white vinegar
Mango Nice Cream
- 1 can coconut milk refrigerated
- 2 yellow mangos or 10 oz. without skin
- 5.5 - 6 oz. condensed coconut milk
- Lemon zest from one lemon
- 7-8 Tbsp. lemon juice
Instructions
Sponge Cake
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Preheat convection oven to 350 degrees F and line 10x15-inch baking sheet with parchment paper.
-
In large bowl, combine flaxseed meal and 5 Tbsp. water. Set aside 2 minutes to thicken.
-
Add wet ingredients to thickened flaxseed and mix well.
-
Add sifted dry ingredients to wet ingredients and mix well. Add white vinegar and gently mix.
-
Pour batter into prepared baking sheet and smooth down evenly. Gently drop the pan on a flat surface 2-3 times to help the batter spread evenly.
-
Bake 12 minutes or until a toothpick comes out clean. Cool completely.
Nice Cream
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Line an 8-inch square baking tin with parchment paper or plastic wrap.
-
Cut sponge in half. With paper still attached, cut and trim edges of each half so they fit into the bottom of the baking tin.
-
Peel off baking paper from one sponge half, being careful not to let it fall apart, and lay it on the bottom of the tin. (Note: If sponge cracks, do not worry as the ice cream will glue it together.)
-
Scoop out chilled and solidified coconut cream from canned coconut milk and add to a blender (about 6.3 oz). Add ice cream ingredients and blend well. Optional: Add lemon juice and condensed milk.
-
Pour it over prepared sponge and smooth down evenly.
-
Carefully peel off paper from other sponge half, place it on top of ice cream and press down lightly. Freeze overnight.
-
Remove from tin and let stand at room temperature until slightly softened. Cut with a warm knife.
Recipe Notes
- For better texture, powder the coconut sugar in a grinder or blender.
- Shop these vegan ingredients and more at Vitacost.
Nutrition Facts
Mango Nice Cream Sandwiches
Amount Per Serving (1 g)
Calories 233
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g35%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 3mg1%
Sodium 60mg3%
Potassium 241mg7%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 15g17%
Protein 4g8%
Vitamin A 364IU7%
Vitamin C 14mg17%
Calcium 71mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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