Dairy Free Mango and Coconut Icecream

Gluten, Dairy, Egg, Nut and Refined Sugar Free

Mango season is just about over here, use them while you can still get them!!  This recipe only has 4 ingredients!

This is a great recipe which can be made in any size potion you require.  I have made this in individual servings or as a ‘cake’ size icecream bar which can be sliced.

INGREDIENTS

• 1 x can of Coconut Cream
• 15 ml of Raw Honey
• 400g fresh Mango cut into chunks

METHOD

1. Blend the coconut cream and raw honey together for a minute until well combined.
2. Place into desired silicone shaped container.  (I use silicone cupcake holders or loaf tray – as it makes them easier to remove.)
3. Allow coconut mixture to freeze for about an hour.
4. Blend mango chunks until it’s a puree consistency.
5. Pour or spoon mixture on top of coconut cream and allow to set in the freezer.
6. Once frozen place into airtight container and store in the freezer until needed.
7. I remove the icecream from the freezer and allow to sit for a few minutes to soften before serving or slicing.