Name: Mango Lime and Coconut Ice Cream Slice
Ingredients: Base; 1/2 Cup Dates (soaked in water for at least 2 hours); 3/4 Cup Traditional Oats; Mango Layer; 1 Large Mango (Around 3/4 to 1 Cup Mango); 3/4 Cup Cashews (soaked in water overnight); 1/2 Cup Shelled Hemp Seeds (soaked with the Cashews); 1/2 Cup Coconut Cream; Lime Layer; 3/4 Cup Avocado; 3/4 Cup Cashews (soaked in water overnight); 1/2 Cup Shelled Hemp Seeds (soaked with the Cashews); 1/4 Cup Coconut Cream; 4-6 Tablespoons Lime Juice (2-3 Limes, depending on your preferences); 1 Tablespoon to 1/4 Cup Rice Malt Syrup (dependent on how sweet you like it); Coconut Layer; 3/4 Cup Cashews (soaked in water overnight); 1/2 Cup Shelled Hemp Seeds (soaked with the Cashews); 1/4 Cup Coconut Cream; 1/4 Cup Coconut Butter

Jump to Recipe - Print Recipe

Mango Lime and Coconut Ice Cream Slice

The slice has a perfect balance of naturally sweet mango, tangy lime and creamy coconut. And the ice cream texture and consistency is just divine! This slice is perfect for the summery holiday season – sitting by the pool with family and friends, a healthy treat for growing kids, with old and new friends at a magical dinner table or while you are chilling out at home!

Print Recipe

CourseDessert

Keywordcashew nuts, ice cream, icecream, nice cream, shelled hemp seeds

Servings Servings

Ingredients

Base
1/2 Cup Dates soaked in water for at least 2 hours
3/4 Cup Traditional Oats
Mango Layer
1 Large Mango Around 3/4 to 1 Cup Mango
3/4 Cup Cashews soaked in water overnight
1/2 Cup Shelled Hemp Seeds soaked with the Cashews
1/2 Cup Coconut Cream
Lime Layer
3/4 Cup Avocado
3/4 Cup Cashews soaked in water overnight
1/2 Cup Shelled Hemp Seeds soaked with the Cashews
1/4 Cup Coconut Cream
4-6 Tablespoons Lime Juice 2-3 Limes, depending on your preferences
1 Tablespoon to 1/4 Cup Rice Malt Syrup dependent on how sweet you like it
Coconut Layer
3/4 Cup Cashews soaked in water overnight
1/2 Cup Shelled Hemp Seeds soaked with the Cashews
1/4 Cup Coconut Cream
1/4 Cup Coconut Butter

Instructions

Line a 20 x 20cm baking dish or container with waxed paper.
Base
Drain the dates.
In a food processor, process all of the base ingredients until combined. Firmly press the mixture into the bottom of your baking dish to make a base. Set aside.
Mango Layer
Drain the cashews and shelled hemp seeds.
In a food processor, process all of the ingredients until smooth and creamy.
Pour the mango mixture over the base and smooth the top.
Place in the freezer till firm
Lime Layer
Drain the cashews and shelled hemp seeds.
In a food processor, process all of the ingredients until smooth and creamy.
Pour the Lime mixture over the base and smooth the top.
Place in the freezer till firm
Coconut Layer
Drain the cashews and shelled hemp seeds.
In a food processor, process all of the ingredients until smooth and creamy.
Pour the Coconut mixture over the base and smooth the top.
Return the slice to the freezer to set for at least 4 hours.
When all layers of the slice are firm, slice and serve! (
Tip: to help with cutting the slice, place the knife in boiling water!)

Notes

Tip: When you buy your coconut cream from the shops, buy can(s) without the additive guar gum. Guar gum prevents the coconut cream splitting from the coconut water, but in this case, we need it to split.

The night before you make the recipe, put the can(s) of coconut cream in the fridge.
When you need to measure the cream, scoop out only the thick layer of coconut cream that's formed at the top of the can.

Reserve the coconut water for making smoothies.

Mango Lime and Coconut Ice Cream Slice

Mango Lime and Coconut Ice Cream Slice

Ingredients

Instructions

Notes

ABOUT AMELIA

CATEGORIES

FOLLOW ME

SEARCH

CONTACT

SUBSCRIBE

INSTRAGRAM