The Vegan Mango Ice Cream Cake is a light and delicious dessert super simple and quick to make.
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Hot weather equals to ice cream! If you have been reading these pages for a while, this should not come as news to you. In fact here on the blog I’ve got MANY ice cream recipes.
The recipe I am sharing with you today takes light and healthy recipes to a different level. This cake is not only sugar-free and gluten-free but it is also vegan as prepared with 100% plant based ingredients.
All you need is a blender!
Ingredients (makes 6inch cake):
for the crust
- 150 g GF rolled oats
- 80 g banana
- 60 g coconut oil, melted
for the cream
- 300 g coconut milk, full-fat. Refrigerated
- 160 g banana
- 20 g coconut flour
for the mango topping
- 1 mango
- 20 g erythritol sugar
- water, as needed
In a food processor blend oats, banana and melted coconut oil.
Press the mixture at the base of a 6inch springform pan. Slice up half of the mango and lay the side of the pan with slices of mango. Refrigerate for a few hours.
Scoop out the solid and creamy part of the coconut milk, discharge the water. Blend with the frozen banana and coconut flour.
Pour the cream on the crust and place it in your freezer for a couple of hours.
Meanwhile dice the remaining mango and cook it with the erythritol sugar and a few tbsp of water. Puree it with an immersion blender and let it cool down.
Before serving your cake, cover the top with the mango jam and refrigerate for 30 min.
You vegan ice cream cake is ready! You will LOVE IT!
If you make this recipe, tag me on IG @the_fit_mediterranean