Mango Float Ice Cream Cake (Printable Recipe)

Chilled layers of mango and coconut cream over a Biscoff cookie crust. No churning required.

# Ingredients You'll Need:

→ Crust

01 - 250 grams Biscoff cookies
02 - 4 tablespoons unsalted butter, melted

→ Ice Cream Base

03 - 1 cup unsweetened canned mango pulp
04 - Juice of 1/2 lime
05 - 2 cups heavy cream, chilled
06 - 14 ounces sweetened condensed milk
07 - 1 teaspoon vanilla extract
08 - 1/4 teaspoon table salt
09 - 1/2 cup shredded coconut, unsweetened and toasted

→ Topping

10 - 2 tablespoons unsweetened canned mango pulp

# Steps to Follow:

01 - Line a 9-inch springform pan with parchment or leave it bare.
02 - Process Biscoff cookies into fine crumbs. Stream in melted butter until mixture holds when pressed. Reserve 1/2 cup of crumbs and press remaining into the pan.
03 - Whisk mango pulp and lime juice in a large bowl and set aside.
04 - In a mixer, beat cream, condensed milk, vanilla, and salt on medium speed until medium peaks form.
05 - Fold about 2 cups of whipped cream into the mango mixture using a whisk until fully combined.
06 - Add toasted coconut to remaining whipped cream in the mixer and gently fold to combine.
07 - Spread half of the coconut-whipped cream into the crust-lined pan evenly.
08 - Sprinkle half of the reserved cookie crumbs over the first coconut layer.
09 - Spread all of the mango-whipped cream evenly over the cookie crumb layer.
10 - Evenly sprinkle the remaining cookie crumbs over the mango layer.
11 - Spread the remaining coconut-whipped cream evenly over the top layer.
12 - Drizzle mango pulp on top and swirl with a toothpick or chopstick to create a marbled effect.
13 - Cover and freeze until firm, at least 6 hours or overnight.
14 - Refrigerate for 1 hour before serving. Use a hot knife to slice and let slices rest 5–10 minutes before eating.

# Extra Tips:

01 - Use canned mango pulp such as Alphonso or Kesar for consistent flavor and texture.
02 - Leftover mango pulp is great for lassi or smoothies.
03 - Swap Biscoff with 250 grams graham cracker crumbs and 6 tablespoons melted butter if desired.

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