Gluten-Free Ice Cream Log Recipe

First, start with the mango insert. In a saucepan, heat the coconut cream and mango pulp (blend it beforehand if necessary). Add the agar agar, then stir and let it boil for 1 minute before turning off the heat. Pour into an insert mold or mini cake molds (make sure to use a silicone mold!). Let it cool for 2 hours in the refrigerator.

For the coconut mousse, be sure to place the coconut cream in the refrigerator the day before. In a saucepan, pour in the sugar, starch, agar agar, and mix. Add the hemp cream while continuing to stir. Heat the saucepan over low heat until it starts to simmer, stirring constantly to prevent the mixture from sticking. Let it cook for 1 minute at a boil, then let it cool. In a mixing bowl, add the well-chilled coconut cream and whip it into whipped cream using an electric mixer. Gradually incorporate the warm/cool mixture from the saucepan. Gently mix with a spatula.

For assembling, use a log mold and place the mat at the bottom of the trough. Pour half of the coconut mousse and add the mango insert. Pour the remaining coconut mousse, tap the trough on the countertop to release any air bubbles, and place in the freezer overnight.

The next morning, take a mixing bowl, crumble the cookies and add the melted margarine. Mix this preparation and spread it over the entire surface of the frozen log to form the base. Cover with plastic wrap and return to the freezer for at least 2 hours.

To finish, unmold your ice log 30 minutes before serving and place it in the refrigerator.