Spicy Sweet Mango & Ginger Ice Cream Sandwiches

By vealam

Ingredients

• MANGO ICE CREAM
• 2 large ripe altulfo mangos (about 1 pound), peeled and chopped
• 1/2 cup granulated sugar
• 1 1/2 cups full-fat coconut milk
• juice from 1 lime
• pinch of salt
• SPICY CHEWY GINGER COOKIES
• 3 tablespoons milk
• 1 tablespoon fresh grated ginger
• 2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon table salt
• 1 teaspoon ground ginger
• 1 1/2 cups (10 1/2 ounces) sugar , plus 1/3 cup for rolling
• 2 ounces cream cheese, room temperature and cut into 8 small pieces
• 6 tablespoons (3/4 stick) unsalted butter , melted and still warm
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup chopped candied ginger

Details

Servings 3
Adapted from cravingchronicles.com

Preparation

Step 1

MANGO ICE CREAM
Puree mangoes in food processor or blender until smooth. Add sugar and puree for 30 seconds to 1 minute. With the processor / blender running, add coconut milk, lime juice, and salt. Blend until combined. Refrigerate until cold, at least 4 hours.
Churn in ice cream maker according to manufacturer instructions.

SPICY CHEWY GINGER COOKIES
Preheat oven to 350°F. Line two baking sheets with Silpats or parchment paper.
Combine milk & ginger in a small glass. Heat in microwave for about 20 seconds. Set aside to steep.
In a medium bowl, whisk together flour, baking soda, baking powder, salt and ginger. Set aside.
In a large bowl, whisk together sugar and cream cheese. Whisk in warm melted butter. Add oil, egg, milk steeped with ginger, and vanilla extract. Whisk until combined. Fold in flour mixture with rubber spatula until incorporated and a soft dough forms. Fold in chopped candied ginger.
(If dough is too soft at this point, refrigerate it for 15-30 minutes until it firms enough to roll into balls.)
Place remaining 1/3 cup sugar in a small bowl. Using a 1 1/2 Tablespoon cookie scoop, portion out 12 dough balls per baking sheet. Roll each dough ball in your hands, then roll in sugar to coat. Space about 2 inches apart on the baking sheet.
Bake 1 sheet at time at 350°F for 11-13 minutes, until set and just beginning to brown on the bottom. (They might not look done, but don’t over bake!) Cool on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.