This vegan mango ice cream cake has no sugar, no dairy, no eggs and it’s soooo good and soooo easy to make!
I got the inspiration for this cake from the same great blog I got the recipe for the vegan strawberry coconut ice cream from: Vegan Family Recipes.
I stumbled indeed upon Vanessa’s vegan strawberry ice cream cake recipe this summer.
It looked so delicious, in addition to being healthy, quick and easy to prepare, that I planned to make it on the first birthday we would celebrate after coming back from Italy.
So, for Datti’s birthday I made the strawberries ice cream cake following the recipe in Vanessa’s blog.
In the following days I tried with mango too, as we all love this fruit so much. The mango version was a great success in the house!
At the moment I have a strawberries cake and two mango ice cream cakes in the freezer ready to defrost!
I find it so great to know that I have always a surprisingly pleasant cake ready for when I am invited at somebody’s place or for when I decide for an impromptu dinner.
I just have to remember to take it out of the freezer in time!
Ingredients for Dairy-free Mango Ice Cream Cake:
- 15 dates
- 200 gr almonds
- 1 mango (chopped and frozen)+ another half to decorate
- 1 coconut milk can that has been in the fridge for at least 1 hour.
- 1 fistful cacao nibs
- dark chocolate
How to Make Dairy-free Mango Ice Cream Cake:
Cover the bottom of an 18 cm spring form tin with a circle of baking paper.
Remove the stones from the dates, chop them and place them in food processor with the almond.
Pulse until you achieve a nice paste.
Place the dates and almonds mixture in the tin and press it down evenly. This is the cake’s crust.
Prepare the mango ice cream in the same way of the strawberries coconut ice cream, just adding the cacao nibs at the very end:
If you want, you can substitute the nibs with dark chocolate shredded in little pieces.
Pour the mango ice cream on the crust:
Distribute it on all the surface:
Place another baking paper circle on top of the ice cream.
Put the cake in the freezer and remove it 1 hour and a half ( depending on the room temperature) before consuming it.
When you take it out of the freezer you can decorate it as you like.
Last time I used melted hot chocolate and the half mango pureè:
First, I melted 20 gr of dark chocolate in the microwave and gently poured it in a zigzag way over the cake:
In the meantime I pureed the other mango (without adding any other liquid) and drizzled it over as well:
At this point, the cake could be ready to be enjoyed:
But if you prefer, you could just gently spread the mango puree:
If you do the strawberry version remember to check if you need a table spoon of maple syrup, to add to your 10 strawberries when you blend them, in case the strawberries are not sweet enough.
Note: every time I make a new ice cream cake I remove the one I have in the freezer from the spring form and I place the cake in a plate before sending it back in the freezer. I prepare the second cake and I place the spring form on top of the first cake, and so on!
Now, it’s time to enjoy this delicious no-bake cake!1