Name: Mango vanilla swirl ice cream (vegan, gluten-free)
Prep time: 15 min
Total time: 255 min
Yield: 4
Ingredients: 90 ml Plant drink; 95 g Cashew butter; 2 Table spoon Unflavoured yogurt, vegan; 0.5 Tsp. Vanilla; 1 tbsp. Maple syrup; 50 g Mango purée; 30 g Roasted coconut chips

Zwei vegane Mango-Vanille Popsicles auf einem rustikalen Teller in hellem Sonnenlicht, großzügig übergossen mit fruchtigem Mangopüree und garniert mit gerösteten Kokoschips.

Preparation time:

Baking / Cooking time:

15 minutes

4 hours

Making your own ice cream without an ice cream maker? It’s easier than you think. Using fruity mango purée, creamy cashew butter, coconut milk and delicate vanilla, you can whip up these vegan and gluten-free mango and vanilla ice treats in no time at all. Fruity, creamy and wonderfully summery, they’re the ideal refreshment for hot days. Simply blend, pour into moulds, freeze and enjoy!

Ingredients for

90 ml

Plant drink

95 g

Cashew butter

2 Table spoon

Unflavoured yogurt, vegan

0.5 Tsp.

Vanilla

1 tbsp.

Maple syrup

50 g

Mango purée

30 g

Roasted coconut chips

Step 1/5

Mix together the oat drink, cashew butter, vegan yogurt, maple syrup and vanilla until you have a smooth, fairly runny consistency.

Step 2/5

Pour the cashew and oat ice lolly base into the ice lolly moulds. Add the mango purée spoonful by spoonful and gently swirl it in with a skewer.

Step 3/5

Insert the ice lolly sticks into the filled moulds and add the toasted coconut chips to the bottom. Place the ice lollies in the freezer for at least 4 hours, or ideally overnight, until firm.

Step 4/5

Once the ice lollies are firm enough, carefully remove them from the moulds.

Step 5/5

Before serving, add 1 to 2 more spoonfuls of mango purée on top, if desired, and enjoy. Tip: Any leftover ice lollies can easily be stored in the freezer for several weeks.

Matching products

Artemis hat einen Schal um, steht vor hellem Hintergrund und lächelt in die Kamera

Artemis Chodzinski

Working Student Social Media Marketing

Taking a quick food pic at the café, while moving the plates around to find the best natural lighting and perspective? For a person who lives for aesthetic food styling, that is simply undebatable! If she could, our content creator Artemis would turn nearly every cute visit to any vegan café into a huge food photography shoot, but of course she also doesn’t want to keep her friends and colleagues from digging into their cakes and coffees for too long. That’s why she reserves the more time consuming shoots for her home kitchen or the studio, where she creates super delicious and aesthetic recipe content for mainly the international Koro social channels.

Food and art also take up a huge part of Artemis’ personal life and she loves to share everything she creates and everything that excites her on her own Instagram and YouTube channel. Doesn’t matter if it’s illustrating, crocheting, cooking, baking or making and painting ceramics, name any creative project and Artemis is on board. And if then you have a soothing lofi-playlist running in the background and funny memes are exchanged in between as well, the absolute dream scenario for her has been achieved.

Mango vanilla swirl ice cream (vegan, gluten-free)