Curtis Stone’s mango caramel ice cream cake
Drizzled with mango caramel, this tropical ice cream cake takes dessert to a whole new level.
Note: + 20 mins cooling & 12 hours 10 mins freezing time
- 2 ripe mangoes (about 800g total)
- 1 lime, juiced
- 1 1/4 cups (275g) caster sugar, divided
- 1/4 cup (60ml) thickened cream
- Non-stick cooking spray
- 100g Coles Brand White Chocolate, chopped
- 2 tsp canola oil
- 175g digestive biscuits (about 12 biscuits)
- 1 cup (140g) macadamias, toasted, divided
- 2L Coles Brand Vanilla Ice Cream, slightly softened
Pit, peel and coarsely chop 1 mango and puree with lime juice, 1/4 cup (55g) sugar and 2 tbs water in a blender until smooth. You should have about 1 cup puree. In a small saucepan over low heat, bring puree and cream to a simmer. Keep warm.
Meanwhile, in another small saucepan over low heat, stir remaining 1 cup (220g) sugar and 1/3 cup (80ml) water until sugar dissolves. Increase heat to medium-high and boil without stirring, brushing down side of pan with a wet pastry brush to dissolve any crystals, for 6-8 mins or until caramel is golden brown. Remove pan from heat and slowly whisk in warm mango mixture and a pinch of salt. The caramel will bubble vigorously. Set aside 3/4 cup mango caramel and cool for about 20 mins or until room temperature. Cover and refrigerate remaining mango caramel until ready for serving.
Lightly spray a 23cm springform pan, with an at least 6cm-high side, with non-stick cooking spray.
In a small bowl set over simmering water, stir chocolate and oil until blended. In a food processor, grind biscuits into very fine crumbs. Add chocolate mixture and a pinch of salt and pulse until moistened. Using the bottom of a small metal measuring cup or glass, first press some of the crumb mixture about 3cm up the side of the pan. Press the remaining mixture evenly onto the bottom of the pan (the crust will be thin). Don’t worry if it isn’t perfect. Freeze for about 10 mins or until the crust hardens.
In a chilled large bowl, gently fold 2/3 cup macadamias into the ice cream. Spoon half of the ice cream mixture into the cold crust and smooth the top. Drizzle half the room temperature mango caramel over ice cream. Repeat layering remaining ice cream and mango caramel. Using a small knife, gently swirl caramel into ice cream. Freeze cake for at least 12 hours and up to 3 days, or until ice cream hardens.
Remove the side of the pan from the cake. Using a large metal spatula, loosen the cake from the base of the pan and transfer to a platter.
Pit, peel and thinly slice the remaining mango lengthways. Arrange over the cake. Stir the reserved mango caramel to loosen and drizzle some over the cake. Sprinkle the remaining macadamias over the cake (see tip below). Cut cake into wedges and serve with more mango caramel.
Try a caramelised macadamia topping. In a small heavy saucepan over low heat, stir 1/3 cup (75g) sugar and 1½ tbs water until sugar has dissolved. Increase heat to medium-high and boil without stirring, brushing down side of pan with a wet pastry brush to dissolve any crystals, for 3-4 mins or until caramel is golden brown. Stir in 2 tsp butter, 1 cup (140g) hot toasted macadamias and a pinch of salt to coat. Pour mixture, in a single layer, onto a lightly greased baking tray. Once cool, reserve in an airtight container for up to 5 days.