Mango and Blueberry Ice Cream Cake

January 31, 2015

Mango and Blueberry Ice Cream Cake

It goes without saying that I am totally in love with mangoes this season. They are one of nature’s beautiful treats. They are so versatile – great on their own, beautiful in salads and divine in desserts. Mangoes are extra special in homemade raw vegan ice cream cakes, like my Mango and Blueberry Ice Cream Cake. This frozen dessert is full of plant-based goodness, made mostly from fruits and nuts. It is a raw vegan and paleo dessert, free from dairy, gluten, sugar, grains and eggs, making it a wholesome treat on these hot summer nights.

I love making vegan ice cream cakes. Even though they don’t contain dairy, the mix of blended cashews and frozen fruit makes you feel like you’re eating a dairy-based ice cream cake or a Weis bar. I topped this Mango and Berry Ice Cream Cake with fresh mango and some frozen blueberries. Some fresh berries, either strawberries or blueberries, would also work beautifully. This ice cream cake is so delicious and just so pretty.

You can make this Mango and Berry Ice Cream Cake the day before or a few days before you want to serve it. If you do make it in advance, only put on the fruit garnish before you are ready to serve dessert on the day.

This Mango and Berry Ice Cream Cake makes a wonderful end to a dinner party or a yummy treat to enjoy with your friends and family in the summer months. Best of all, because the ingredients are natural and wholesome, you can feel great about indulging with this yummy dessert.

Mango and Berry Ice Cream Cake

Serves 10 to 12

Ingredients

Ingredients for the base:

  • 1 cup or 75g of organic desiccated coconut
  • 1 cup or 140g of raw almonds (preferably activated almonds)
  • 1/2 cup of medjool dates, seeds removed
  • 2 tablespoons or 15g of extra virgin coconut oil

Ingredients for the berry layer

  • 3 cups or 420g of organic frozen mixed berries
  • 2 tablespoons or 15g of extra virgin coconut oil
  • 1 cup of raw cashews, soaked for 3 hours (or overnight) in filtered water
  • 1/2 teaspoon of organic vanilla powder
  • 1/3 cup or 80g of filtered water
  • 1/2 cup or 160g of organic or 100% pure maple syrup

Ingredients for the mango layer

  • 2 cups or 300g of frozen mango pieces
  • 1 large banana (150g), cut into chunks
  • 4 mango cheeks cut into slices to garnish
  • One large handful of organic frozen blueberries to garnish

Method

  1. Line a 20cm spring form round tin with baking paper (bottom and sides). I wipe the tin with a little coconut oil first to ensure the baking paper sticks to the tin and stays in place.
  2. Make the base layer. Put all of the base layer ingredients into your Thermomix or food processor with an S blade inserted. If using a Thermomix, blend on speed 5 for 30 seconds. If using a food processor, blend all of the ingredients except the dates until you get a bread crumb texture. Add the dates and then pulse until all of the ingredients are well combined. Press the mixture into the base of the spring form tin and place this into the freezer while you prepare the berry layer.
  3. Make the berry layer. If using a Thermomix, place all of the ingredients into your Thermomix bowl and blend on speed 7 for one minute, until the mixture is smooth and luscious. If using a food processor or blender, place all of the ingredients into your bowl and blend until the mixture is smooth and creamy. Pour the berry mixture onto the base layer and return the tin to the freezer until it is set enough to pour your mango mixture on top. This will take about 2 hours.
  4. Make the mango layer. If using a Thermomix, place the frozen mango and banana chunks into your Thermomix bowl and blend on speed 5 for 30 seconds until the mixture is smooth and silky. If using a food processor or blender, place the ingredients into your bowl and blend until the mixture is smooth and silky. Pour the mango layer on top of the berry layer and return to the freezer until the ice cream cake has set. This will take about 4 hours.
  5. About 15 minutes before you are ready to serve, remove the Mango and Berry Ice Cream Cake from the freezer to let it thaw slightly. This will make it easier to cut. Arrange the fresh mango pieces and frozen blueberries on top to garnish.



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