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8) Vegan Coconut Mango Ice Cream Cake (dairy-free, yes it satisfies)

Print Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 cans 13.5 oz each full-fat coconut milk, chilled
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 3 cups mango puree about 4 ripe mangoes or frozen thawed
  • 2 tbsp lime juice
  • 1 package 8 oz vegan graham crackers, crushed
  • 4 tbsp melted coconut oil
  • Pinch of salt

Method
 

  1. Whip chilled coconut milk (only the thick part) with powdered sugar and vanilla until fluffy. Chill.
  2. Mix crushed graham crackers, melted coconut oil, and salt; press into a 9-inch springform pan. Freeze 10 minutes.
  3. Fold half the mango puree into whipped coconut to make mango swirl. Spoon half over crust; freeze 30 minutes.
  4. Stir lime into remaining mango puree. Spread remaining coconut cream, then top with mango-lime layer. Smooth and freeze 4 hours or overnight.
  5. Run hot knife around pan to release before serving. Slice and let sit 5 minutes so it’s easier to cut.