Mango Lime and Coconut Ice Cream Slice

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!
Course Dessert
Servings 12 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.
Keyword cashew nuts, ice cream, icecream, nice cream, shelled hemp seeds
Tried this recipe?Let us know how it was!

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