Mango Dolly Shortcake Bars - Recipe by Hetal Vasavada
Ingredients
Mango cream ice cream:
1/3 cup (80mL) concentrated aquafaba (page 15)
1/4 tsp cream of tartar
1/4 tsp kosher salt
7 Tbs (88 g) granulated sugar
1 cup (240mL) heavy cream
1/4 tsp vanilla extract
1/2 cup (51 g) mango puree
Mango crunch:
1 cup (28 g) freeze-dried mango
10 Oreo Thins Golden sandwich cookies
Pinch of salt
2 Tbs unsalted butter, melted
White chocolate shell:
200 g good-quality white chocolate, chopped
1/2 cup (100 g) coconut oil
Method
For the mango cream ice cream:
In a stand mixer fitted with the whisk, combine the aquafaba, cream of tartar, salt and sugar and whisk on high until you have a stiff meringue, 10 to 15 minutes. Set aside.
In a separate bowl, whisk the heavy cream and vanilla until you reach stiff peaks, 4 to 5 minutes. Do not overmix this; otherwise, you will end up with butter!
Add the mango puree and one-third of the whipped cream to the aquafaba meringue and whisk until combined. Add the rest of the whipped cream and gently fold the mixture until well incorporated. You want to be extra gentle here so that you retain all that air that was whipped into the ice cream to make it fluffy.
Immediately spoon the mixture into ice pop molds and use a spatula or spoon to spread the mixture into an even layer. Freeze for at least 4 hours, but overnight is best.
For the mango crunch:
In a food processor, process the freeze-dried mango to fine crumbs. Add the Oreos and salt and process until you have small crumbs. Add the melted butter and mix until well combined. Pour into a small bowl and set aside. Line a sheet pan with foil and place in the freezer.
For the white chocolate shell:
In a microwave-safe bowl, combine the white chocolate and coconut oil and microwave in 15-second increments, mixing after each, until melted. Cool the mixture down until it is 27 C or room temperature. Pour the chocolate into a tall glass that is wide enough for your ice cream bars.
Remove the ice cream bars from the molds; they are super delicate so be slow and gentle. Place the unmolded bars onto the prepared baking sheet in the freezer.
Grabbing one ice cream bar at a time from the freezer, dip them into the chocolate until coated and then place into the bowl of mango crunch and use your hands to gently press the crunch mixture all over the bar.
Work quickly as the chocolate sets fast. Return to the baking sheet and repeat until all the bars are coated. Freeze for 1 hour before enjoying.
