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Mango Lassi Ice Cream Sandwiches

Two favourites: mango lassi and ice cream sandwiches come together to create the best summer frozen dessert that is so easy but so delicious and refreshing. It is creamy and rich but very simple to make.
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Prep Time 15 minutes
Cook Time 25 minutes
Freeze Time 8 hours
Course Cake, Dessert, High Tea, Ice Cream, Sweet tooth, tea time
Cuisine American, Indian
Servings 16 pieces

Equipment

  • Mixing bowl
  • Blender
  • Whisk
  • 8x8 inch Square tin
  • Baking paper
  • Sharp knife

Ingredients
  

Eggless cake base

  • 150 gm yogurt
  • 150 ml buttermilk
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 150 gm castor sugar
  • 1 tsp vanilla
  • 2 drops almond extract
  • 60 gm butter room temperature
  • 60 ml oil
  • 1 tsp cardamom powder
  • Pinch of salt
  • 300 gm flour

Mango lassi ice cream base

  • 1 cup mango puree
  • 1/2 cup yogurt
  • 4 tbsp icing sugar
  • 1/2 cup whipped cream
  • 1 tsp cardamom powder
  • 1 tsp vanilla

Add ons

  • Toasted cashew nuts
  • Powdered pistachios

Instructions
 

Eggless cake base

  • We start by preheating the oven to 170℃, line an 8x8 inch square tin with baking spray and parchment paper.
  • In a mixing bowl add the milk, yogurt, baking powder, baking soda and stir together. The mixture will foam up and get frothy.
  • Add the sugar, room temperature butter, oil and mix well. Beat for a minute until pale and creamy. Add vanilla and almond extract drop.
  • Add the flour, salt and cardamom powder. Whisk until smooth and combined. Pour the batter into the prepared loaf tin and bake for 25 minutes.

Mango lassi ice cream base

  • While it bakes make the ice cream base, whip the cream until soft peaks, place in the fridge.
  • Blend the mango with yogurt, sugar, cardamom, vanilla until smooth.
  • Pour into the whipped cream and fold together. Place in the fridge until needed.

Assembly

  • Once the cake is baked, allow it cool completely in the tin.
  • Remove from the tin and set the baking paper aside (we will use it).
  • Slice it into 2 layers. Place one layer into the 8x8 inch tin lined with the leftover baking paper. Layer the mango lassi ice cream base on top, add toasted cashews and place the second layer of the cake on top of the ice cream base. Cover with cling wrap and let it set in the freezer to set for a minimum of 6 hours.
  • Once it is firm, remove from the tin and slice into even portions, and dip once side into pistachio powder. Enjoy!

Notes

  • I like to reserves a 2 tbsp of the mango puree and swirl it into the ice cream while layering it in the tin.
  • Allow the frozen ice cream sandwiches to sit at room temperature for 15 minutes before slicing and serving.
  • Always heat the knife either with a blow torch or by dunking it into hot water and wiping it clean before cutting for clean slices.