Mango Float Ice Cream Sandwich Bars

My Mango Float Ice Cream Bars are a fun, frozen twist on the classic Filipino mango float and the best part is, they’re built like ice cream sandwiches! Each bar has creamy mango ice cream layered between whole graham crackers, frozen until soft yet sliceable, and bursting with real mango flavor in every bite.

If you loved my original Mango Float recipe that went viral, this version takes it to the next level. Think of it as the no-churn, freezer-friendly dessert that brings that same nostalgic Filipino flavor in a totally portable, snackable form.

Ingredients:

2 cups cold heavy cream

1 (14 oz) can sweetened condensed milk

1 tsp vanilla extract

3 ripe mangoes, peeled and diced (about 2½–3 cups)

2 sleeves whole graham crackers (enough for top and bottom layers)

1. Blend together 2 cups diced mango, sweetened condensed milk, and vanilla extract until smooth and creamy.

2. In a large bowl, whip cold heavy cream until soft peaks form (about 3–4 minutes).

3. Gently fold the mango-condensed milk mixture into the whipped cream until well combined. Stir in any remaining diced mango for texture.

4. Line a 13x9-inch pan with parchment paper. Arrange a single layer of whole graham crackers to cover the bottom.Pour in all the mango ice cream mixture and spread evenly. Top with another layer of whole graham crackers, pressing them gently into the surface.

5. Cover tightly with foil or plastic wrap and freeze for at least 6 hours or overnight until completely firm.

6. Lift the frozen dessert out using the parchment paper. Cut into bars, following the graham cracker lines for perfect ice cream sandwiches.

No-bake and no-churn, no ice cream maker needed