Mango Sorbet & Cookies & Cream Ice Cream
A bright mango sorbet swirled with lime and a pinch of tajín is paired with a rich, chocolate‑cookie ice cream. The tropical sorbet and the indulgent cookies‑and‑cream base create a balanced, refreshing dessert perfect for warm days.
Recipe by Reid Quiggins· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
15 min estimated total time for 4 servings.
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Ingredients
- tajín, to taste
Mango Sorbet
- 1 cup ripe mango chunks
- a squeeze lime juice
- a pinch lime zest
Cookies & Cream Ice Cream
- 2 tbsp Dutch‑process cocoa powder
- 1/4 cup milk of choice
- 2 tbsp granulated sugar
- 0.33 cup non‑dairy cream
- 1 tsp vanilla extract
- a pinch salt
- 2 chocolate sandwich cookies
Instructions
- 11. Prepare the mango sorbet base: place the ripe mango chunks, a squeeze of fresh lime juice, and a pinch of lime zest into a high‑speed blender; blend until completely smooth.
- 22. Transfer the mango mixture to the bowl of an ice‑cream maker and churn according to the manufacturer’s instructions (usually about 20‑25 minutes) until it reaches a soft‑serve consistency.
- 33. Scoop the churned sorbet into a shallow, airtight container, smooth the surface, and place it in the freezer for at least 2 hours to firm up.
- 44. While the sorbet is freezing, make the cookies‑and‑cream ice‑cream base: in a medium bowl whisk together the Dutch‑process cocoa powder, milk of choice, granulated sugar, non‑dairy cream, vanilla extract, and a pinch of salt until the mixture is uniform and free of lumps.
- 55. Gently fold the broken chocolate sandwich cookie chunks into the chocolate mixture, ensuring even distribution without over‑mixing.
- 66. Pour the cookie‑cream mixture into the ice‑cream maker and churn for 20‑25 minutes, or until the mixture thickens and holds its shape when lifted.
- 77. Transfer the churned cookies‑and‑cream ice cream to a separate airtight container, smooth the top, and freeze for at least 2 hours to become firm.
- 88. To serve, place a scoop of mango sorbet and a scoop of cookies‑and‑cream ice cream in each bowl or glass. Sprinkle a pinch of tajín and, if desired, a little extra lime zest over the sorbet for a pop of flavor.
- 99. Enjoy immediately, or store the frozen desserts in the freezer for up to 3 days.
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Frequently asked questions
- How many servings does this Mango Sorbet & Cookies & Cream Ice Cream recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Mango Sorbet & Cookies & Cream Ice Cream recipe come from?
- It was shared by Reid Quiggins on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.