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Dairy
Hard
10 Servings
Allergens 
4 Hours
Diets
You’ll love the fresh flavors of this gorgeous ice cream cake, complete with lashings of mango, caramel, and macadamia nuts.
4 ounces (115 grams) Kedem Tea Biscuits
1/4 cup ( 1/2 stick) margarine (use soy-free, if needed)
1 large or 2 small ripe mangoes, chopped
1 and 1/4 cups sugar, divided
2 tablespoons + 1/3 cup water, divided
1/4 cup heavy cream
1 teaspoon Gefen Corn Syrup
a pinch of salt
5 cups vanilla ice cream, bought or homemade, softened
1/3 cup sugar
1/2 teaspoon Gefen Corn Syrup
1 and 1/2 tablespoons water
1 and 1/3 cups macadamias
a pinch of salt
Preheat oven to 400°F (200°C).
Toast macadamia nuts for 10 minutes. Chop half of the nuts and set aside for later. Use the rest for the caramelized topping.
To make the topping, in a small saucepan over low heat, stir sugar, corn syrup, and water until sugar has dissolved.
Increase heat to medium and boil without stirring, brushing down the sides of the pan with a wet pastry brush to dissolve any crystals, for three to four minutes or until caramel is golden brown.
Stir in the hot toasted macadamias and a pinch of salt. Pour mixture in a single layer onto a lightly greased baking tray. Once cool, store in an airtight container.
Prepare a five to six-cup log mold. In a food processor, process biscuits and margarine together into fine crumbs. Set aside.
Puree chopped mango with a quarter cup sugar and two tablespoons water in a blender until smooth. You should have one cup of mango puree.
In a small saucepan over low heat, bring the puree and heavy cream to a simmer. Keep warm as you proceed to the next step.
In another saucepan over low heat, stir remaining sugar, water, and the corn syrup until the sugar dissolves.
Increase heat to medium–high and boil without stirring. You can swirl the pan as it boils and brush down the sides with a wet pastry brush to dissolve any crystals. Cook for eight minutes or until caramel is golden brown. Watch it carefully, since caramel goes from pale amber to golden brown very rapidly.
Remove pan from heat and slowly whisk in the warm mango mixture and a pinch of salt. The caramel will bubble vigorously, so make sure the mango mixture is warm to avoid scorching yourself.
Set aside three quarters of a cup of the mango-caramel sauce and allow to cool to room temperature. Cover and refrigerate the remaining mango-caramel sauce until ready for serving.
Soften the vanilla ice cream. Gently fold half the chopped macadamias into the ice cream.
Spoon half of the ice cream into the log cavity and smooth top.
Drizzle half of the room-temperature mango-caramel sauce over the ice cream. Using a fork, gently swirl it into ice cream.
Sprinkle chopped macadamias over the ice cream layer. Freeze till ice cream sets.
Repeat process with the remaining ice cream and caramel. Once ice cream is set, drizzle a layer of crumbs over the ice cream.
To serve, stir the reserved mango-caramel sauce to loosen and drizzle some over the cake. Sprinkle caramelized macadamias over the cake. You can also serve it with thinly sliced fresh mango.
Photography: Amir Levy
How Would You
Rate this recipe?
Before you fill the silicone log with the ice cream, what did you put on the silicone design sheet to give the log the magnificent look?
Thanks
The silicone design sheet has that design already on it and the mango caramel sauce was used on it.