 | Coconut-Guava Ice Cream SandwichChef Christine Lau of The CLAU Group | Brooklyn, NY |
Ingredients for Cream Cheese Ice Cream Base:
• 2 cups heavy cream
• 14 oz. (1 can) condensed milk
• 14 oz. The Perfect Purée Coconut Puree, thawed
• 8 oz. cream cheese, tempered
Ingredients for Guava Sauce:
• 30 oz. The Perfect Purée Pink Guava Puree, thawed
• 43 g. sugar
• 13 g. cornstarch
• 43 g. lime juice
Ingredients for Coconut Guava Ice Cream:
• 40 g. Coconut Ice Cream Base per mold compartment
• 20 g. Guava Sauce per mold compartment
Ingredients for Maria Cookie Ice Cream Sandwich:
• 2 pieces Maria cookies
• 1 puck Coconut Guava Ice Cream
• 10 g. Guava Sauce
Method for Cream Cheese Ice Cream Base:
In a stand mixer fitted with a whisk attachment, combine condensed milk, Coconut Purée, and softened cream cheese. Mix on speed 3 until smooth. Slowly add heavy cream, then increase to speed 5. Whip until soft peaks form—do not overwhip. Transfer to pastry bags and refrigerate until ready to use.
Method for Guava Sauce:
In a saucepan, combine Guava Purée, sugar, and lime juice. Bring to a boil over medium heat, whisking to dissolve sugar. Add cornstarch and whisk until incorporated. Reduce heat to a simmer and cook, stirring occasionally, until reduced by one-third. Cool completely and transfer to a pastry bag.
Method for Coconut Guava Ice Cream:
Place silicone molds (2½ x 2½ x 1 9/16-inch cavities) on a quarter sheet pan and weigh on a scale. In each mold cavity, pipe 10 grams Guava Sauce in a spiral pattern from the center. Pipe 40 grams Coconut Ice Cream Base on top, then finish with another 10-gram spiral of Guava Sauce. Tap the pan to level and remove air pockets. Using a skewer, make rounded vertical zigzags through each compartment, then rotate 90 degrees and repeat for a crosshatch pattern—avoid over-swirling to maintain distinct marbling. Freeze until firm.
Method for Maria Cookie Ice Cream Sandwich:
Place two Maria cookies upside down (logo facing down) on a parchment-lined sheet tray. Pipe 5 grams Guava Sauce onto the center of each cookie. Place one Coconut Guava Ice Cream puck on top of a cookie and sandwich with the second cookie. Press gently in the center to secure and ensure even adhesion. Freeze until set.
To Assemble and Serve:
Remove the Coconut Guava Maria Ice Cream Sandwiches from the freezer just before serving. Let sit for 2 to 3 minutes at room temperature for ideal texture. Serve as-is or garnish with a drizzle of Guava Sauce or shredded toasted coconut.