Mango Ice Cream Cake

INGREDIENTS:

• 200g almonds
• 10 medjool dates (approx. 170g) seeds removed
• 500ml coconut cream
• 4 fresh ripe mango
• 2 tablspoons maple syrup

METHOD:

1. Place the almonds and dates into a food processer and blitz on medium-high speed for approximately 1 minute or until thoroughly mixed.
2. (TMX = Speed 6 for 30 seconds)
3. Push this mixture into the base of a tin. (I used a round 20cm spring form cake tin)
4. Place the coconut cream and all the flesh of the mango and maple syrup into a processor and blitz on medium – high for 1-2 minutes or until mixed thoroughly and thickened.
5. (TMX = Speed for 5 for 20 seconds THEN Speed 8 for 30 seconds)
6. Freeze for 5-6 hours or overnight if time allows.
7. Remove from freezer 5-15 minutes before cutting (time will depend on the weather) and serve with fresh fruit.
8. Enjoy!

This recipe has been kindly shared by Cut out the Crap from:
cutoutthecrap.com.au/mango-ice-cream-cake/