Simple Gluten Free Kitchen

Mango Ice Cream and Brandy Snap Cups

by . 31 Comments

There is just something about ice cream and summer that go hand in hand. Since it’s extremely hot these days and you don’t need an expert to tell you that ice creams are best enjoyed when it’s hot.

I live in British Columbia and there are many things I love about this westerly province of Canada. One of the things is its mild climate. But in the last few days, Vancouver and surrounding areas experienced record breaking heat wave, with temperatures hitting the high 30’s and even 40’s in some areas. Some of my plants got sunburn and wilted to an alarming degree. You can well imagine how hot it was from the image below! The hydrangea was already in a covered area but now I have moved the pot to a complete shady spot to avoid any more damage.

 

 

So in this extreme summer weather, all I can think of is ice cream. Since mangoes are in the season, this is the perfect time to enjoy mango ice cream. Smooth, luscious, and mangoey ice cream! Every spoonful of this ice cream is a taste of pure summer and a perfect frozen treat to cool you down on a hot summer’s day! This special warm-weather treat doesn’t require an ice cream maker and is so much easier to make.

 

 

I posted this mango ice cream a while ago and want to reintroduce it in case you may have missed it buried in my blog. I spruced up the post but, the recipe is almost the same. The only thing I did differently in the previous recipe was adding sesame seeds in brandy snap cups.

 

Photo from 2012

You have a bit of preparation to do for this mango ice cream because this recipe uses homemade Greek yogurt. You most certainly can use the store-bought Greek yogurt but the home made  is slightly thicker than that. It’s pretty easy to make, you just need a strainer and some cheesecloth to remove the excess watery whey from regular yogurt, I have a video to explain the process. The strained yogurt gives this ice cream a wonderfully creamy texture and a slight tang to balance the sweetness of mangoes.

For best flavor, use the ripe juicy mangoes. If mangoes aren’t in season, canned mango pulp also works great in this recipe. You mix mango puree with strained yogurt, sugar, and heavy cream in a large bowl and freeze for 6 or 8 hours.

 

 

While you are waiting for the ice cream to fully set you can make brandy snap cups/baskets as I did. The brandy snap cups are classic edible containers for any sorbet, ice cream, fruit salad, or whipped cream. These cups are first baked into round discs from sticky, gooey batter and are then rolled into tubular or bowl shape while still warm and soft. When making the snap baskets it is essential to work quickly. I would suggest getting all things ready because the snap baskets harden within a minute. It is also a slow process because you can bake only 3-4 at a time. So try making them when you have some free kitchen time just for these. But good thing is that they can be made well in advance and the gluten-free snap baskets can stay crisp for 2-3 days in an air-tight container.

 

 

When serving, scoop some mango ice cream in a brandy snap basket and garnish with blueberries. Not only does it look pretty, it’s also delicious with some crunch from the snaps. So here is the recipe ( video  is also available on my you tube channel) and I hope you guys enjoy it as much as we did.

 

Print
Mango Yogurt Ice Cream in Sesame Snap Baskets

Prep Time: 8 hours

Total Time: 8 hours

With simple ingredients and fresh mangoes for flavor, this homemade Mango Ice Cream is the perfect summer treat.

Ingredients

    Ingredients for Ice cream
  • 2 cups mango pulp from 3-4 ripe mangoes
  • 1 cup homemade or store bought Greek yogurt, whipped
  • 1 cup whipping cream
  • 1 cup icing sugat
    • Ingredients for 8 brandy snap baskets
  • 80 gm butter at room temperature
  • 75 gm superfine sugar
  • 80 ml golden syrup
  • 20 g almond meal
  • 60 g (1/3 cup) Gf all-purpose flour (made with white rice flour, tapioca, and potato starch with added xanthum gum)

Instructions

  1. In a food processor or blender whirl together diced mango. Once pureed (you need only 2 cups), add to whipped Greek yogurt., whisk until blended.
  2. Whisk cream in a bowl until the mixture forms stiff peaks, then fold into the mango yogurt mixture.
  3. Pour in a freezer proof container. Cover with cling wrap or aluminum foil and freeze until firm. The ice cream does not need any churning and stays soft If you are consuming within 8 hours.
    4. if you are keeping it overnight then you have to follow this step.
  4. {After freezing the ice cream for 2 hours bring it out and stir it in a blender or with fork to break up the ice crystals. Repeat this three times and then leave it for a final hour to set.}
    5. To make the brandy snap cups
  5. Grease the outside (optional) of three - four bowls with a flat bottom.
  6. Line two cookie trays with parchment paper. Preheat oven to 400 degrees F.
  7. Mix almond meal and Gf all-purpose flour in a bowl
  8. Place butter, syrup and sugar in a saucepan on low heat. Stir gently until melted.
  9. Turn off the heat, add almond meal mixture and stir until the mixture is smooth.
  10. Drop 1 tbsp of the gooey batter at 3-4 places (depending on the size of the cookie tray) spacing them well apart for spreading while in the oven.
  11. Bake for 8 -15 minutes until golden brown. Remove the biscuits from oven and let stand on the baking tray for 30-45 seconds to firm slightly.
  12. Lift off with a fish spatula and drape over the bowls. Use up all the batter and make more baskets.
  13. Scoop mango yogurt ice cream into cups/baskets. Top it with blueberries and serve.

Notes

The oven temperature usually is kept at 350 for brandy snap cups but these gluten free snap cups got baked at 400. If this is your first time making please keep the temperature low for the first batch. If they don't get baked with in 10 minutes then increase the temperature to 400.

https://www.simpleglutenfreekitchen.com/2021/06/mango-ice-cream-and-brandy-snap-cups.html

You might also like:

Fruit Flan: My 3rd Blogiversary!
Eggless Chocolate Mousse with Candy Cane Bark
Easy Rasmalai with Ricotta Cheese

Reader Interactions

Comments

  4. Wow, I am impressed that you make the basket. I am not sure whether I can make the same even after seeing the step by step process you have shared. This is really amazing to hold and sit the mango ice-cream.

    Reply

  7. We always had brandy snap baskets at Christmas when I was a kid. After much cajoling mum made them again last year but we left them out overnight and they all collapsed. Taste was good but the texture wasn’t right. These look delicious and perfectly crisp. I for one believe you can never have too many mango recipes.

    Reply

    • Liz, You are right they do collapse but not in one night. I corrected my post, gluten free ones stays good for one day.They retained their shape even after one day but were soft and chewy.

      Reply

  8. I envy you, I used to live near the beach but I have moved since. I really miss it. The mango ice cream does look silky smooth and I know the taste must be amazing. Also, very clever of you to make the edible baskets for a little crunchy texture. I ready on another persons blog that it is no dirty dishes day-so with these edible baskets you are spot on! Have a great day and enjoy the sun and sand!

    Reply

  9. Gorgeous and super delicious!!I have to try this ice-cream recipe, looks so so good!I love the cute baskets you made to serve these in :)Have a great weekend Neetu!

    Reply

  11. Wow – what an adorable and fancy presentation. Sounds delish as well. Mangoes are like the peaches of the tropics, I think. We get HUGE mangoes here, but apparently there are dozens of varieties. Go figure! 🙂 Have a great weekend.

    Reply

  13. This is such a creative and delicious summer treat – snap baskets? Gorgeous 😀
    Mango ice cream? Irresistible 🙂
    Family time at its best my friend!

    Cheers
    Choc Chip Uru

    Reply

  18. I don’t know which I like more – the sesame seed baskets or the mango ice cream. Together – not only are they beautiful, but I bet the combination of flavors is delicious! Very creative!

    Reply

  20. wow…absolutely loved these cute little snap baskets u have made for the ice cream…I’m definitely gonna try this out sometime 🙂 the ice cream looks super duper delicious !!!!!

    Reply

  22. Love this summer recipe! Everything made from the scratch..must be very fresh and delicious. The mango ice cream looks already very yummy even before going to the freezer.

    Reply

  23. Wow does that mango ice cream ever look good. We had the same problem with a severe heat wave that did a job on our hydrangeas as well.

    Reply

  24. It’s been SO hot for you guys recently! Never thought I’d see temperatures like that in your part of the world. So ice cream is definitely needed. This looks great, and love the idea of the brandy snap cups. Thanks!

    Reply

  25. This is one of the best fruit flavor ice cream, and my most favorite one. Looks super creamy and delicious, and those cups are so cute and great idea to make it as basket to serve ice cream, I’ll try them!

    Reply

  26. OMG ! I’ve seen the news and how surprisingly hot is at your beautiful BC ! This ice cream is absolutely great but above all, take care you lovely people !

    Reply

  27. Balvinder, I live just South of you in WA state. It was dreadfully hot here, too. Much like your area, Air conditioning is unusual, so we all suffered a bit. I imagine this lovely ice cream in its little baskets helped a lot! Fingers crossed for better weather!

    Reply

  28. When Summer returns I will be making this ice cream and what a wonderful way to serve it in Brandy cups. I msut do that. Thanks for a great recipe. Pauline

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *