Mary & Golden’s Mango Float Ice Cream Sandwich

Ingredients

Diced mango, to serve

Graham crackers

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80g butter, softened

55g caster sugar

80g brown sugar

2 tbs honey

1 tsp vanilla extract

1 egg

225g wholemeal flour

110g plain flour

1 tsp bicarbonate of soda

1 tsp ground cinnamon

Pinch of salt

Milk bun (makes 18)

250ml warm milk

60g caster sugar

2 tsp instant yeast

450g plain flour

50g milk powder

½ tsp salt

1 large egg

40g butter, at room temperature

1 egg, lightly beaten

Melted butter, to brush

Ice Cream

500ml thickened cream

370ml can condensed milk

2 large mangoes, pureed

Mango Float Ice Cream Sandwich Credit: MKR

Method

1. To make Graham crackers, beat butter, sugars, honey and vanilla until pale and creamy. Add egg. Beat until well combined. Add combined sifted flours, bicarbonate of soda, cinnamon and salt. Stir until a soft dough forms. Turn onto a lightly floured surface. Knead dough until smooth. Divide in half. Press each piece into a 10cm diameter disc. Wrap in cling film. Refrigerate for 30 minutes or until firm.
2. Meanwhile, to make milk buns, combine milk, sugar and yeast in the bowl of a stand mixer fitted with a paddle attachment. Set aside for 5 mins or until frothy. Add combined sifted flour, milk powder and salt. Mix to combine. Change attachment to a dough hook. Add egg and butter. Mix on low speed to form a smooth dough.
3. Place dough in a large oiled bowl and set aside, covered, for about 1 hour or until doubled in size.
4. Preheat oven to 180C. Line two oven trays with baking paper.
5. To continue making biscuits, roll rested dough between two sheets of baking paper until 4mm thick. Cut into 10cm x 5cm rectangles. Place biscuits on baking trays.
6. Bake for 12 to 15 minutes or until light golden. Cool biscuits on trays for 5 minutes before transferring to a wire rack to cool completely. Break three quarters of the biscuits into small pieces. Coarsely crush remaining biscuits.
7. To make ice cream, place cream and condensed milk in bowl of an electric mixer fitted with a whisk attachment. Whisk until firm peaks form. Fold in three quarters of the mango puree. Churn in an ice cream maker according to manufacturer’s instructions. Stir in broken Graham crackers.
8. Line a large oven tray with baking paper.
9. To finish making milk buns, punch down dough, then knead for 30 seconds until smooth. Roll 50g portions of dough into balls and place on prepared tray. Set aside in a warm place, covered with a clean tea towel, for 30 mins.
10. Brush buns with beaten egg. Bake for 20-25 mins or until golden brown and cooked through. Brush with melted butter. Cool completely. Cut in half horizontally.
11. To assemble, scoop ice cream into balls and sandwich in the milk buns. Serve with diced mango and drizzle with remaining puree. Sprinkle with crushed biscuit.