Mangoes & Cream Viennetta Ice Cream Cake
An Original Recipe by Lorraine Elliott
Preparation time: 60 minutes plus overnight freezing time
Cooking time: 0 minutes
Serves: 12-18 people
This Ice Cream Cake is best started 2 days ahead of time
For Vanilla Ice Cream Layer
- 300g/10.6ozs cream, chilled (ie take out from fridge only when you need it)
- 225g/7.9ozs. sweetened condensed milk, chilled for 24 hours
- Coconut flavouring (just a few drops as it can be quite strong)
- 1 teaspoon vanilla
- Pinch of salt
For Mangoes and Cream Ice Cream Layer
- 1 cup/200g/7ozs frozen mango pieces
- 2/3 cup/150g/5ozs caster or superfine sugar
- 1/4 cup/60ml/2flozs orange and mango fruit drink concentrate
- 1.5 cups/375ml/12.7flozs. cream
- a few drops of orange food colouring
For decoration
- 250g/8.8ozs. white chocolate
-
2 teaspoons coconut oil
-
1 2/3 cup/400ml/14flozs. cream, chilled (ie take out from fridge only when you need it)
- 3 tablespoons icing or powdered sugar, sifted
- 3 tablespoons mango jam or mango curd
- 2 tablespoons desiccated coconut
Step 1 - Line a 26.5x7.5x.7cms/10.4x2.9x2.7inch loaf tin with parchment on the base and sides. Make the white chocolate layers. Melt the white chocolate in a microwave or double boiler on 70% power in 1 minute increments (white chocolate burns quicker than dark or milk) until melted. Add in the coconut oil and stir until smooth. Measure out a large sheet of parchment that will make 8 rectangles the size of the base of your tin. Spread out the chocolate very thinly using an angled spatula and then score lines before it sets. I pop it on a large tray in the fridge to hasten it setting.
Step 2 - Make the vanilla ice cream. Chill a metal mixing bowl and whisk in the freezer for 5 minutes and make sure that the cream and milk are chilled too. Whip the cream until you get soft peaks. Then add the condensed milk, coconut flavouring, vanilla, salt and colouring and whip until you get billowy peaks. Place in the fridge until needed.
Step 3 - Blend the mango pieces, sugar and juice concentrate until smooth in a Thermomix, blender or food processor-it will be like a frozen smoothie. Whip the cream until you get firm peaks then add this to the mango mixture and mix well. In the Thermomix, I add the butterfly attachment and add the cream and set it to 10 seconds on Speed #3.
Step 4 - Start with vanilla and then layer with white chocolate, then mango and chocolate and keep going layering with the ice creams and chocolate until your tin is filled. Freeze overnight.
Step 5 - Line a rectangular metal tray (don't put it on your best serving platter yet) with parchment. Take the tin out of the freezer and run the tin under cold (not hot) water to loosen it and use a thin butter knife or spatula to ease the ice cream cake out of the tin. Peel off the parchment and place on the parchment lined tray in the freezer until needed.
Step 6 - Whip the cream with the icing sugar until you get stiff peaks. Scoop 2/3 of the cream into a piping bag fitted with a #150 attachment. Pipe two straight layers of cream along each side. Then make a wave pattern on top of this (see notes above). I like to freeze it between the wave layers just to make sure that they don't buckle under the weight of each additional wave layer. Repeat until you've reached the top of the cake and finish on two straight lines of cream.
Step 7 - Then scoop the rest of the cream into a piping bag fitted with a #789 attachment and pipe a wave pattern down each side of the top of the cake leaving a small strip in the centre for the mango jam or curd. Pipe mango jam or curd down the centre and sprinkle with desiccated coconut. Freeze until completely solid and slice up only when firm.