Milkybar & Mango Ice-cream Log

Prep time: 4hr 30mins  ||  Serves: Makes 1 log


200g bar white chocolate (Milkybar), melted

395g can sweetened condensed milk

375ml (1 1/2 cups) thickened cream

2 tbsp fresh lime juice, plus zest to sprinkle

3 (about 1.2kg) mangos

150g butternut snap biscuits

45g roasted macadamias, plus extra to serve

60g butter, melted

Toasted coconut flakes, to serve


Lightly grease a 7.5cm-deep, 11 x 21cm (base measurement) loaf pan and line with plastic wrap.

Place 2 large sheets of baking paper on the benchtop. Use a pencil to trace around the base of the loaf pan on each sheet so you have 5 stencils. Thinly spread Milkybar inside each rectangle and set aside until hard (you may need to set in the fridge or freezer).

Use electric beaters to beat the sweetened condensed milk, cream and 1 tablespoon of lime juice for 4 minutes or until very thick. Set aside.

Peel and chop 2 of the mangoes. Place in the bowl of a food processor. Add the remaining 1 tablespoon of lime juice. Process until smooth.

Pour one-quarter of the condensed milk mixture into the prepared pan. Spoon over one-quarter of the mango mixture and gently spread to cover the cream. Top with one of the Milkybar rectangles. Repeat with 3 more layers. Break the remaining chocolate rectangle into shards and store in an airtight container in the fridge.

Process the biscuits and macadamias in a food processor until mixture resembles fine breadcrumbs. Add butter and process until combined. Press gently over the top of the pan. Place in the freezer for 8 hours, or overnight, to freeze.