Mon, December 22nd, 2008

Cherry & Mango Ice Cream Cup

From Issue 12 of News from the Kitchen

 

raw food recipe mango ice cream

 

For the base

  • 3/4 cup cashews
  • 1 tablespoon agave
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 teaspoons lemon juice
  • 1 tablespoon desiccated coconut
  1. Grind all ingredients in a food processor.
  2. Press into 2 small individual cups or cake moulds of your choice that have been lined with plastic wrap.
  3. Dehydrate for approximately 3 hours until the shells are strong enough to hold together without the case, and then remove from the case to dry for a further 6 hours or overnight.

 

For the filling

  • 1/2 cup cashews
  • 3 tablespoons coconut oil
  • 2 tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 2 tablespoons water
  • 1 tablespoon agave
  • 1/2 cup cherries*, stones removed
  • 1/2 cup mango, flesh only

*You can substitute cherries with any other fruit, such as pineapple or bananas, depending on what you like and what’s available in season.

  1. Blend all ingredients in a high-speed blender under smooth. It’s nice to have some chunks of mango or cherry stirred in at the end so you get little bursts of flavour.
  2. Pour into an ice cream maker or freeze in a tub. If doing the latter, then once frozen pass through a juicer with the homogenizing attachment on.
  3. Fill the shells with the ice cream and garnish with slices of mango. Easy!

 

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