The perfect treat on a hot summers day to help keep you cool & hydrated. This vegan recipe is a great healthy alternative to store-bought ice cream which is usually full of preservatives and other nasty artificial ingredients.
- Prep Time: 30 minutes
- Total Time: 510 minutes
INGREDIENTS of BLUE MANGO CREAM CAKE
- for the base:
- 3/4 cup oats
- 1/2 cup almonds
- 15 soft dates
- 1 and 1/2 tbsp tahini
- for the blue layer:
- 3 frozen bananas
- 2 tsp blue spirulina powder
- splash of almond milk
- for the yellow layer:
- 1 frozen banana
- 1/2 cup frozen mango chunks
- 1/2 tsp turmeric powder
- 1 tbsp agave nectar
- splash of almond milk
- for toppings:
- frozen mango chunks
- blueberries
How to Make BLUE MANGO CREAM CAKE
- Blend oats, almonds, dates and tahini in mixer and make sticky “dough”.
- Line the bottom of your cake tin with with cling film or baking paper.
- Press the base mixture into the cake tin and compress it until you get an even layer. Pop the cake tin into the freezer for an hour.
- To make the yellow layer just blend frozen bananas, mango chunks, turmeric powder and agave nectar with a splash of water.
- Transfer the nice cream onto the almond oat base. Refrigerate for at least 8 hours.
- Blend all the remaining ingredients for the blue layer, transfer the nice cream onto the yellow layer an again, refrigerate for at least 8 hours.
- Topped with frozen mango chunks and blueberries.
