Mango Ice-cream Cake

by Collette White | December 27, 2014

Good Afternoon friends! I hope this finds you all well and that you had a lovely Christmas!

We have had a great few days (full on and exhausting) but full of laughter, quality family time and scrumptious food!

I wanted to share with you all this super duper quick and easy Ice Cream ‘Cake’ that I made for our Christmas Day Dessert. I hope you love it as much as we did!


200g almonds

10 medjool dates (approx. 170g) seeds removed

500ml coconut cream

4 fresh ripe mango

2 tblspns maple syrup


Place the almonds and dates into a food processer and blitz on medium-high speed for approximately 1 minute or until thoroughly mixed.

(TMX = Speed 6 for 30 seconds)

Push this mixture into the base of a tin. (I used a round 20cm spring form cake tin)

Place the coconut cream and all the flesh of the mango and maple syrup into a processor and blitz on medium – high for 1-2 minutes or until mixed thoroughly and thickened.

(TMX = Speed for 5 for 20 seconds THEN Speed 8 for 30 seconds)

Freeze for 5-6 hours or overnight if time allows.

Remove from freezer 5-15 minutes before cutting (time will depend on the weather) and serve with fresh fruit.



Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,