Vegan Mango Ice Cream Cake

Hot weather equals ice cream! The easily made vegan mango ice cream cake is a light and delicious dessert with 100% plant-based ingredients.

Total Time

3hr 45min

0.0

0 Ratings

Author: The Fit Mediterranean

Servings:

Ingredients

Crust

•

1 1/2 cups

Gluten-Free Rolled Oats

•

1/2 cup

Bananas

•

2 oz

Coconut Oil , melted

Cream

•

10.5 oz

Full-Fat Coconut Milk

•

1 cup

Frozen Bananas

•

2 2/3 Tbsp

Coconut Flour

Mango Topping

•

Mango

•

1 2/3 Tbsp

Granulated Erythritol

•

as needed

Water

Cooking Instructions

Line the bottom and the sides of a 6-inch cake pan with parchment paper and set it aside.

Peel the Mango (1/2) , cut it into thin slices and set it aside.

In a food processor add Gluten-Free Rolled Oats (1 1/2 cups) , Bananas (1/2 cup) , and Coconut Oil (2 oz) and blend to a fine mixture.

Next, in the prepared cake pan press the dough onto the bottom, then place the sliced mango on the side of the pan and refrigerate for a few hours.

Meanwhile, add into a blender only the solid and creamy part of the Full-Fat Coconut Milk (1 cup) and discharge the water. Blend in Bananas (1 cup) and Coconut Flour (2 2/3 Tbsp) until everything comes together.

Take the cake pan from the refrigerator, pour the cream mixture onto the crust and place the cake pan in the freezer for a couple of hours.

Then, dice the remaining Mango (1/2) , place them together with Granulated Erythritol (1 2/3 Tbsp) and Water (as needed) into a pot. Let it simmer for a few minutes on low heat. Then puree it with an immersion blender and leave it aside to cool completely.

Before serving the cake, cover the top with the mango jam and refrigerate for 30 minutes.

Nutrition Per Serving

CALORIES

190

FAT

10.4 g

PROTEIN

3.0 g

CARBS

22.1 g