Mango Creamsicle Ice Cream Sandwiches

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Battle of The Creamsicles

I’ll get straight to the point: I don’t like creamsicles. As a kid, it was never my favorite. Even as an adult, it never grew on me. However, this summer, Trader Joe’s Mango Cream Bars have been on repeat in my household this summer. I can’t even put my finger on why I prefer the mango and vanilla combination over orange and vanilla — but let me tell you, it works! Because I’ve been buying them nonstop, I couldn’t help but make an even more delicious dessert inspired by this delicious dessert. If that doesn’t tell you how much I love them then I don’t know what will. These Mango Creamsicle Ice Cream Sandwiches have the same sweet flavors as the Mango Cream Bars, but it’s sandwiched with brown butter cookies. I won’t prolong the anticipation any longer, so let’s jump into the recipe!

Marbling with Mango

First, we’re going to work on the mango creamsicle ice cream. I used Talenti’s Alphonso Mango Sorbetto and Madagascan Vanilla Bean Gelato. Remove the mango sorbet and vanilla ice cream from the freezer 10 minutes beforehand to allow them to soften. Line a 9×9 inch baking pan with plastic wrap or parchment paper.

Distribute spoonfuls of half of the mango sorbet onto the bottom of the baking pan. Dollop spoonfuls of half of the vanilla ice cream in the blank spaces. Use a spoon to flatten the layer and swirl the flavors together. Repeat this process with the remaining sorbet and ice cream to create another layer of marbling. Cover the baking pan with plastic wrap and place the ice cream into the freezer to solidify for at least 3-4 hours. Be sure to give your ice cream enough time to set, otherwise, it will be very difficult and messy to work with.

Browned Butter Baking

While the ice cream sets, we can work on the brown butter cookies. I wanted the cookie element to be simple so that the mango creamsicle ice cream could shine. At the same time, I wanted the cookie to have its own personality, which is how I decided on brown butter cookies. The flavor that you get from browning butter is unmatched. It’s nutty, warm, and tastes like caramelized sugar, which compliments the ice cream but doesn’t distract from it.

Heat a pan over medium heat. Add in the unsalted butter and allow it to melt. Once it has melted, continue cooking for another 7-9 minutes until the butter has turned a light golden brown color. Set it aside to cool for 15 minutes.

Add the all purpose flour, kosher salt, baking soda, and cinnamon to a bowl. Mix with a whisk until the ingredients are evenly distributed. In a separate large bow, pour in the browned butter, brown sugar, and granulated sugar. Mix until combined then add in the egg and vanilla extract. Whisk until homogenous then pour in the dry ingredients. Gently fold everything until it forms into a ball of dough. Cover the bowl with plastic wrap and place it in the fridge for 30 minutes. Preheat the oven to 375˚F. Line a few baking sheets with parchment paper. Set aside.

Scoop balls about 2 tablespoons in size and place them onto the lined baking sheet, spacing them 1½ inches apart. Bake the cookies in the oven for 10-11 minutes until the edges are set but the center is still soft. When you remove the cookies from the oven, firmly tap the bottom of the baking sheet onto the surface so that the cookies crinkle and flatten. Sprinkle flakey salt on top. Allow the cookies to cool on the baking sheet for about 8-10 minutes before transferring to a wire rack to cool completely.

Ice Cream Sandwiches All Day Every Day

Remove the ice cream from the freezer. Have a bowl of hot water next to you. Select a ring cutter that’s about the same size as your cookies. I used a 3-inch ring cutter. Dip it into the hot water for a few seconds. Remove it then press it into the sheet of ice cream to cut out circles. If you don’t have a ring cutter, you can use a glass that’s about the same size as your cookies. Dip a paring knife into the hot water and use the glass to trace out the circles and cut out the shape. Finally, sandwich the ice cream with 2 of the brown butter cookies. Keep them in the fridge until ready to eat!

Let me tell you, I had no self control when it came to these Mango Creamsicle Ice Cream Sandwiches. I was already in love with the mango and vanilla combination. So when you add cookies into the mix, I lose all sense of resistance. This dessert is true indulgence, but you won’t regret enjoying these ice cream sandwiches. I love that there’s the combination of the creamy vanilla ice cream and the fruity, tart mango sorbet. The difference in flavor and texture creates a great balance. Then the brown butter cookies still maintain a slight chewiness after they’re frozen, which adds to the texture. Even when the summer comes to an end, you can still grab a few pints of ice cream and sorbet from the store to enjoy these bad boys all year ’round!