Ingredients
Coconut Icecream
- 100 grams raw sugar (or sugar of your choice)
- 250 grams whipping cream
- 250 grams thick coconut cream
- 3 egg yolks
Mango Sorbet
- 400 grams mango flesh cubed and frozen
- 40 grams raw sugar
- 1 egg white
- raw macadamia nuts, to taste
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all ingredients into the Thermomix.
Cook 5 min at 80 degrees on speed 4
Pour mixture into a non stick lamington or loaf tin.
The "Bars" can be made in either shaped tin.
The lamington tin will give thinner layers than the loaf tin.
Freeze for 2-3 hours till the mixture is firm but not frozen.
Remove from freezer.
Cut up into medium sized piecesand return to the Thermomix bowl.
Mix for 20 sec on speed 9 to break down the pieces and then 10 sec speed 4
using the spatula to assist.
Pour the icecream back into the tray and return to freezer till frozen.
Place sugar in bowl and pulverise 10 sec on speed 9
Place frozen mangoes into the Thermomix bowl.
Grind for 20 sec speed 9 using the spatula to assist
till you have the consistency of frozen paste.
Add egg white.
Mix for 5 sec speed 6 to mix.
Insert the butterfly over the blades.
add macadamia nuts
Whip for 1-2 min speed 4 depending on how fluffy you want the mix.
The longer you mix the lighter the color,
so to keep the color don't whip too long.
Spread this over the layer of coconut icecream.
Return the tray to the freezer.
Remove the tray from the freezer and sit at
room temperature for a few minutes to allow the edges
to thaw enough to come out of the tray.
Alternatively wipe the edges of the tin with a hot cloth until the edges thaw.
Turn out onto a chopping board.
Use a large sharp knife to cut into bars.
You should be able to cut 12 slices from a loaf tin
and 12 bars from a lamington tin.
Serve on a platter at an informal gathering or wrap the lower half
of the bar in paper wrap for a special frozen treat to eat in your hands.
Have frozen mangoes ready in the freezer and make each layer
over the course of a few hours after each layer has frozen.
Experiment with your favorite fruit for a different frozen treat.
Coconut Icecream
Mango Sorbet
Peach Puree
To Serve
Tip
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
YUM! exactly like the real thing!
I didn't have any macadamias, so left them out. Also used 500g cream and topped up the rest with coconut cream as was trying to use the fresh cream up.
I made both mixtures one after the other, and partially froze in containers, I then cut and blended them individually, and put the layers into silcon muffin moulds. Worked a treat! not cutting required! Just popped them straight out, and then moved them into storage container.
This is super easy & delish!!! It took me from about 9am-7pm to make it including freezing time, but well worth it!
I made this for Christmas dessert and it was so yum. I made it with all coconut cream to make it dairy-free and it was quite creamy, only a tiny bit icy and I blended mine before it was very firm so it wpuld probably have been fine if I had blended it when it was firmer. Great recipe, thanks!
This recipe was a huge hit!
Yummm. I've loved Weiss bars ever since I was a kid and this recipe is great. My whole family loves it.
Wanted to give credit to Thermomum2 as this recipe is a clone of Peaches'n'Cream Dream Bars which I adapted. Thanks Thermomum2!