RAW ICE CREAM AND MANGO SORBET

Preparation time: 20-40 min Difficulty: easy


For ice cream Ingredients:

  • 200 g cashew nuts

  • 150 ml plant based milk

  • 4 tbs date syrup (agave syrup, coconut syrup)

  • 1/2 tsp vanilla powder

  • 3 tbs cacao powder



Soak cashews in plenty of clean water for 4 hours. Then drain the cashews and rinse them with running water. Add them to a blender, add milk and date syrup. Blend until you get a smooth cream. If needed, add more milk (depending on the structure of the nuts). Separate the smooth cream into two parts. Mix in vanilla in one and cacao in the other. Add to cups and place in the freezer for approx. 3 hours. Stir every half an hour until you can. If you have an ice cream machine and it does the stirring for you - freeze the batter according to manufacturer's instructions. Ingredients for mango sorbet:

  • 2 ripe frozen mangoes (diced)

  • lemon juice (1 lemon)

  • 1 pinch of vanilla

  • 1 pinch of cinnamon

  • sweetener of your choice (date syrup, agave syrup, coconut syrup)


Add all ingredients to a blender and blend. Since mango is frozen and hard, help yourself with the blender temper to push the mango towards the blade. Once the mixture is consistent, the sorbet is ready to serve.

In case you don't have a blender with temper, you can also blend unfrozen mango and freeze it later the same way as ice cream.


Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.

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