Creamy and delicious Mango Pie Ice Cream with Biscoff Cookie Crumbs. Mango pulp is swirled into a creamy custard based ice cream and spotted with crunchy bites of Biscoff cookies. This is the perfect ice cream for those hot summer nights when you’re craving a sweet treat.
When Natasha was younger, mango pie was Sujata’s signature dish at every dinner party we hosted. This is that pie, but in ice cream form, and trust us, we’re having trouble deciding which one is better (the ice cream might be winning by a little!).
Being of Indian origin, in our eyes, mango is the king of all fruits. It’s sweet, creamy and the flavor is out of this world. Sujata’s family is from Ratnagiri in India, the home of the famous Alphonso mangos. Sujata and her sisters used to spend their summers in Ratnagiri at their family home and they would patiently wait for their parents to bring in cartons of freshly picked mangos from the local farms and devour them immediately.
Mango season is short in India, but you can get canned mango pulp so you can enjoy it year-round. Thankfully, you can find the same quality mango pulp in the US too at any Asian or Indian market.
If you make this Mango Pie Ice Cream with Biscoff Cookie Crumbs, drop a comment and/or give it a rating! We’d love to hear how it turns out. Also, if you make this recipe, make sure to tag us on Instagram!
Mango Pie Ice Cream with Biscoff Cookie Crumbs
Ingredients
- 2 cups half and half or whole milk
- 2 cups heavy whipping cream
- ¼ cup sugar
- pinch salt
- 4 egg yolks
- 1 cup mango pulp
- 1 cup Biscoff cookies broken into bite size pieces
Instructions
- Whisk together the half-and-half, the heavy whipping cream, and the salt in a medium saucepan over medium-low heat. Bring the mixture just to a boil.
- While the milk/cream is heating, combine the egg yolks and the sugar in a bowl. Beat with a wire whisk or hand mixer on low speed for about 2-4 minutes or until pale and thick.
- Once the milk/cream mixture is about to boil, whisk 1/3 of it into the egg yolk mixture. Add another 1/3 of the milk/cream mixture and continue to whisk until the egg yolk mixture is smooth.
- Return the egg yolk mixture to the milk/cream mixture in the saucepan. Keep the heat low and continuously stir with a wooden spoon until the mixture thickens slightly and coats the wooden spoon's back. The process should take only a few minutes. The mixture MUST NOT boil, otherwise, the egg yolks will overcook and you will get scrambled eggs. Constant stirring and low heat is the key. Set the mixture aside until it cools down to room temperature. Add the mango pulp and mix well.
- Refrigerate the mixture for at least 1 to 2 hours or overnight.
- Turn on your ice cream maker, pour the mixture into the frozen freezer bowl and let it churn until the mixture thickens. It takes about 20 minutes.
- Add the Biscoff cookies to the churning mixture once the ice cream is thickened. Let it churn for 1-2 more minutes until the cookies have mixed evenly with the ice-cream.
- Transfer the ice-cream to an air-tight container and place it in a freezer for at least two hours before serving.
