Mango Ice Cream Sandwich with Sticky Rice Recipe

How to Make Mango Ice Cream Sandwich with Sticky Rice


  1. Make the ice cream a day ahead, as you need to freeze for 8 hours, or overnight.
  2. Pour all the ingredients into an ice cream maker. Churn according to manufacturer’s directions. If you don’t have an ice cream maker, pour combined ingredients into a loaf pan. Cover with foil and freeze until partially frozen. Transfer to a chilled bowl and beat with an electric mixer until all ice particles have broken up.
  3. Return to loaf pan and continue to freeze until almost firm. Chop and beat once more. Pour mixture back into the loaf pan. Cover and freeze for 8 hours or overnight, until firm.
  4. To assemble the ice cream sandwiches: split open the brioche hot dog rolls and fill each with ⅓ cup of the sticky rice.
  5. Add 3 small scoops of mango ice cream to each roll. Drizzle with the condensed milk and scatter with diced mango and chopped peanuts.

*Note: try our recipe for Mango and Sticky Rice here