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!
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Step 1/5
Mix together the oat drink, cashew butter, vegan yogurt, maple syrup and vanilla until you have a smooth, fairly runny consistency.
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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.
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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.
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Step 4/5
Once the ice lollies are firm enough, carefully remove them from the moulds.
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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.
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