Ingredients
Equipment
Method
Preparation
- Soak the raw cashews in hot water for 15-20 minutes.
- In a high-speed blender, combine frozen mango chunks, coconut milk, maple syrup, vanilla extract, and sea salt. Blend until smooth.
- Drain the cashews and place in the blender with banana, coconut cream, maple syrup, cinnamon, and sea salt. Blend until thick and smooth.
- In a loaf pan, layer half of the mango ice cream base, dollop banana-cashew swirl, and swirl gently. Repeat with remaining ingredients.
- Cover and freeze for at least 4 hours.
- Before serving, let sit for 5-10 minutes to soften slightly.
Nutrition
Notes
Enjoy within two weeks when stored in an airtight container in the freezer. For best texture, do not overmix when swirling the layers.
