Ice Cream:

  • 1 cup of soaked cashews (soaked for at least 2-3 hours ideally 5 hours)
  • 3 tablespoons of jt’s coconut oil
  • 1 400ml can of coconut cream
  • 1 tsp vanilla bean paste
  • 2 mangoes- pips removed and flesh chopped into pieces

Raw Choc Ice:

  • 1/2 cup of cacao
  • 1/2 cup of jt’s coconut oil
  • 1/2 cup of coconut nectar or rice malt syrup
  • 1/4 cup of cacao butter
  • 1 tsp vanilla essence
  • pinch of sea salt

Mango Coconut Ice Cream Slab with raw ‘Choc ice’ topping

This delicious ice cream is so easy to make and naturally refined sugar free while being gluten free and also dairy free. If you have a nut allergy you could also leave out the nuts if desired.

Place ice cream ingredients into high powdered blender or food processor (we used a Vitamix). Blend until smooth and no chunks remain. Pour into lined loaf pan and cover with wrap while it sets in the freezer for at least 3-4 hours. Once set turn out and remove the lining. To make the raw choc ice melt coconut oil, cacao butter and the sweetner in a pan on a low setting whisking gently to incorporate them all. Bring off the stove once melted and whisk in remaining ingredients. Pour gently over the ice cream and spread with a knife to smooth out then top with some cacao nibs and bee pollen to decorate if desired. Enjoy this delicious treat and you may wish to make these into icypoles as well.