It’s pretty standard these days to see dairy-free ice cream recipes, and for good reason – they are so simple to make. The Indian-inspired flavours are unexpected, but work really well. Fragrant mint and fresh lime make this treat perfect for a summer’s day.
Recipes, styling and photography Sarah Tanner
2 cups coconut yoghurt
½ cup cashews, soaked (I use Ceres Organics Raw Whole Cashews)
1 tsp turmeric powder (I use Ceres Organics Ground Turmeric)
juice 1 lime
¼ cup maple syrup (I use Ceres Organics Maple Syrup)
½ tsp curry powder
1 cup buckwheat flour (I use Ceres Organics Buckwheat Flour)
1 tbsp maple syrup (I use Ceres Organics Maple Syrup)
1 cup unsweetened almond, oat, rice or soy milk
1 ripe banana, mashed
1 tbsp ground flaxseeds (I use Ceres Organics Ground Flaxseeds)
1 tsp baking powder
1 tsp baking soda
¹/8 tsp Himalayan salt
coconut oil for pan (I used Ceres Organics Coconut Oil)
cinnamon and coconut sugar mix for dusting pancakes (I use Ceres Organics Ground Cinnamon and Ceres Organics Coconut Sugar)
2 fresh mangos, cheeks removed, cut into circles
fresh mint leaves
sesame seeds, to garnish
Blend ice cream ingredients together until silky smooth. Transfer to a large zip-lock bag and gently lay flat on a tray in the freezer. Leave for at least 2 hours to set, then blend again before transferring into a lidded tub, and return to the freezer.
Blend pancake ingredients together, heat coconut oil in a small pan, and cook in small circles. Use a round biscuit cutter to get a perfect circle once they’re cooked, then dust in the cinnamon sugar. Use the same biscuit cutter for the mango cheeks.
Layer mint, mango and ice cream between buns (or serve ice cream on side), then garnish with sesame seeds.