Dessert
Vegan Mango Ice Cream with Dark Chocolate Shell
30 minServes 6Nutri-Score C€€
C
30 min
30 minVegan Mango Ice Cream with Dark Chocolate Shell
what you need
Ingredients
cashews (soaked in hot water)Nuts & seeds200 g
plant-based creamDairy125 g
maple syrupPantry25 g
coconut oil (melted)Pantry30 g
mango (peeled and diced)Produce200 g
dark chocolate (54% cocoa, melted)Pantry200 g
per serving
Nutrition
379kcal
- Carbs
- 22 g
- Proteins
- 8 g
- Fat
- 29 g
what you’ll use
Tools
Blender
Mixing bowl
Loaf pan
step by step
Method
- Step 1
Soak the cashews
- Cover the cashews with hot water and let them soften.
- Drain well before blending.
- Step 2
Blend the ice cream base
- Blend the soaked cashews, cream, maple syrup and melted coconut oil until completely smooth.
- Add the mango and blend again until creamy.
- Step 3
Freeze
- Pour the mixture into a loaf pan or container.
- Freeze until firm.
- Step 4
Coat in chocolate
- Melt the dark chocolate.
- Scoop the ice cream and dip or drizzle with the melted chocolate so it sets into a shell.