Mango Ice-Cream (Dairy Free- Vegan)
Course: DessertServings
4
servingsPrep time
5
minutesCooking timeminutes
Total timeminutes
Macros for entire recipe with 20g raw cashews:
Calories: 523, Fat: 18.2g, Protein: 23g, Carbs: 78g
Ingredients
1 Block of Soft Silken Tofu
1 tbsp Maple syrup (+/- per taste)
1 tbsp Vegan Vanilla Keto Pudding
Stevia drops to add more sweetness ( to keep calories low)
250g Fresh Ripe sweet Mangoes
20g Raw cashews (to make it more creamy, optional)
- Mix in
15g Dried Mango chunks (can use sweetened or unsweetened, optional)
Directions
- Toss all the ingredients in a high speed blender, blend till smooth.
- Pour the mixture onto Ninja creami container, refrigerate for 24 hours.
- Next morning- remove ninja creami container from the freezer, let it sit on the counter top for 10 minutes. Spin on “light ice-cream” setting.
- Add your mix in and spin on “mix in” setting. Serve and enjoy
Recipe Video
Notes
- If you want this ice-cream to be nut free, feel free to skip Raw cashews. I’ve made this version without cashews, and ice-cream turns out just as good!