Mango Sorbet& Cookies & Cream Ice Cream

Mango Sorbet

1. 1

   Blend the mango chunks, lime juice, and lime zest until smooth.

2. 2

   Churn the mixture in an ice‑cream maker until soft‑serve, then freeze for at least 2 hours to set.

Cookies & Cream Ice Cream

3. 3

   Whisk together cocoa powder, milk, sugar, non‑dairy cream, vanilla extract, and salt until smooth.

4. 4

   Fold in the cookie chunks.

5. 5

   Churn in the ice‑cream maker until thick, then freeze for at least 2 hours.

Main method

6. 6

   1. 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.

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   2. 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.

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   3. 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.

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   4. 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.

   Kitchen notes · Added by ReelsMeals: The cocoa mixture is uniform with no dry lumps. Whisk the cocoa into the liquid gradually.

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    5. Gently fold the broken chocolate sandwich cookie chunks into the chocolate mixture, ensuring even distribution without over‑mixing.

    Kitchen notes · Added by ReelsMeals: Cookie pieces are spread through the base without crumbling away. Fold gently to preserve distinct chunks.

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    6. 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.

    Kitchen notes · Added by ReelsMeals: The churned base thickens and holds a soft-serve shape. Stop once it holds its shape rather than overchurning.

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    7. 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.

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    8. 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.

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    9. Enjoy immediately, or store the frozen desserts in the freezer for up to 3 days.