January 31, 2015
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.
Serves 10 to 12
Ingredients for the base:
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