Creamy Mango Cashew Ice Cream with Soy Yoghurt and Orange Recipe
Creamy mango cashew ice cream with soy yoghurt and orange recipe. With this great weather, there's no better refreshment than a cool, homemade ice cream!
Ingredients
- ½ Mango
- 1 Orange
- 100 ml Oat drink
- 100 ml Soy yoghurt natural (unsweetened)
- 50 g Cashew nut
- 3 tbsp Agave syrup
- pinch of ground vanilla
- A mould for ice cream on a stick
Instructions
- Peel the mango and cut it into strips. Halve and quarter the orange and then cut out the flesh.
- Place the fruit in a blender with the oat drink, unsweetened soy yoghurt and cashews. Sweeten with agave syrup and add the vanilla. Then blend in the blender until smooth.
- Before you put the ice cream into the moulds, you can season it again. We like the light, not too sweet taste, which reminds us of mango lassi. If you like it a little sweeter, you can add a little more agave syrup or use already sweetened soy yoghurt. The ice cream is very sweet.
Notes
Tip: If you don't have a high-performance blender, soak the cashews in water for a few hours before blending so that the consistency of the ice cream is creamy afterwards and no coarse pieces remain when blending.
Now pour the cream into the ice cream moulds. We used a six-ice-cream-on-a-stick mould, which was just right for the 450 ml. Of course, you can also use another mould. Then put the ice-cream sticks into the mould and off into the freezer! Leave to freeze overnight.