Vegan Mango Ice Cream Cake

This vegan mango ice cream cake has no sugar, no dairy, no eggs and it’s soooo good and soooo easy to make!

I got the inspiration for this cake from the same great blog I got the recipe for the vegan strawberry coconut ice cream from: Vegan Family Recipes.

I stumbled indeed upon Vanessa’s vegan strawberry ice cream cake recipe this summer.

It looked so delicious, in addition to being healthy, quick and easy to prepare, that I planned to make it on the first birthday we would celebrate after coming back from Italy.

So, for Datti’s birthday I made the strawberries ice cream cake following the recipe in Vanessa’s blog.

In the following days I tried with mango too, as we all love this fruit so much. The mango version was a great success in the house!

At the moment I have a strawberries cake and two mango ice cream cakes in the freezer ready to defrost!

I find it so great to know that I have always a surprisingly pleasant cake ready for when I am invited at somebody’s place or for when I decide for an impromptu dinner.

I just have to remember to take it out of the freezer in time!

Ingredients for Dairy-free Mango Ice Cream Cake:

• 15 dates
• 200 gr almonds
• 1 mango (chopped and frozen)+ another half to decorate
• 1 coconut milk can that has been in the fridge for at least 1 hour.
• 1 fistful cacao nibs
• dark chocolate

How to Make Dairy-free Mango Ice Cream Cake:

Cake’s Crust

Cover the bottom of an 18 cm spring form tin with a circle of baking paper.

Remove the stones from the dates, chop them and place them in food processor with the almond.

Pulse until you achieve a nice paste.

Place the dates and almonds mixture in the tin and press it down evenly. This is the cake’s crust.

Set aside.

Ice-Cream

Prepare the mango ice cream in the same way of the strawberries coconut ice cream, just adding the cacao nibs at the very end:

If you want, you can substitute the nibs with dark chocolate shredded in little pieces.

Pour the mango ice cream on the crust:

Distribute it on all the surface:

Place another baking paper circle on top of the ice cream.

Put the cake in the freezer and remove it 1 hour and a half ( depending on the room temperature) before consuming it.

Top Decoration

When you take it out of the freezer you can decorate it as you like.

Last time I used melted hot chocolate and the half mango pureè:

First, I melted 20 gr of dark chocolate in the microwave and gently poured it in a zigzag way over the cake:

In the meantime I pureed the other mango (without adding any other liquid) and drizzled it over as well:

At this point, the cake could be ready to be enjoyed:

But if you prefer, you could just gently spread the mango puree:

If you do the strawberry version remember to check if you need a table spoon of maple syrup, to add to your 10 strawberries when you blend them, in case the strawberries are not sweet enough.

Note: every time I make a new ice cream cake I remove the one I have in the freezer from the spring form and I place the cake in a plate before sending it back in the freezer. I prepare the second cake and I place the spring form on top of the first cake, and so on!

Now, it’s time to enjoy this delicious no-bake cake!