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!
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,
“If your household is anything like mine, afternoons and evenings can be chaotic with after school sports, homework and extra curricular activities. At the end of a long day the last thing I feel like doing is cooking, yet I know my family need to be fed!”
Collette White | Cut out the Crap Slow Cooking
“As a Mum of four, I understand what it is like to juggle fulltime work and being a fulltime Mum, whilst wanting to provide a healthy and tasty lunch box for my children that is not going to get sent home without being eaten or have me slaving in the kitchen for hours.”
Collette White | Cut out the Crap Lunch Box Solutions