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Cherry & Mango Ice Cream Cup
This ice cream recipe has a base and a filling.
Servings4
Nutrition (For one serving)
Calories: 512kcalCarbohydrates: 36gProtein: 11gFat: 39gSaturated Fat: 16gSodium: 173mgPotassium: 457mgFiber: 3gSugar: 19gVitamin A: 223IUVitamin C: 13mgCalcium: 26mgIron: 4mg
Ingredients
Base
- 3/4 cup cashews
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/8 tsp salt
- 2 tsp lemon juice
- 1 tsp desiccated coconut
Filling
- 1 cup cashews
- 1/4 cup coconut oil
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 1/8 tsp salt
- 2 tbsp water
- 1/4 cup coconut sugar
- 1/2 cup cherries stones removed
- 1/2 cup mango flesh only
Instructions
Base
- Grind all ingredients in a food processor.
- Press into 2 small individual cups or cake moulds of your choice that have been lined with plastic wrap.
- Dehydrate for approximately 3 hours at 115° F until the shells are strong enough to hold together without the case, and then remove from the case to dry for a further 6 hours or overnight.
Filling
- You can substitute cherries with any other fruit, such as pineapple or bananas, depending on what you like and what’s available in season.
- Blend all ingredients in a high-speed blender under smooth. It’s nice to have some chunks of mango or cherry stirred in at the end so you get little bursts of flavour.
- Pour into an ice cream maker or freeze in a tub. If doing the latter, then once frozen pass through a juicer with the homogenizing attachment on.
- Fill the shells with the ice cream and garnish with slices of mango. Easy!
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I have no Homogenizer… going to attempt with food processor. Any tips?
Chop it into small pieces first 🙂
desiccated coconut…is that just coconut flakes ground smaller??
It’s very tiny shreds – I’m in the UK and we only have desiccated coconut, or flakes – I think from my experience I have worked out that shredded coconut is the US equivalent
Hi, I have a question… I don’t have a dehydrator and it doesn’t need to be 100% raw… can I also use the oven for recipes like this cup or bread etc? and if yes for how long and what heat? Thank you so much!
Hey Sonia, yes you can use an oven if you don’t need it to be fully raw.
But you do want to use the oven on it’s lowest heat and it helps if it’s a fan oven.
Not all ovens are equal at their lowest temperature, so you would want to do a few tests to get a feel for it and see what works for your situation.
Thank you very much Russell I appreciate your answer!!! And one other quick question as I have you here :))
I brought once some eBook recipes… there were several and I don’t remember exactly but I remember the cheese one… My previous laptop got stolen and I don’t have it anymore… is there a way to get it again? Can you find my name and email in the system? If not I understand but if yes it would be great to get it back again… much love, Sonia
Yes, sure we should be able to check for you.
Drop an email to customer.service@therawchef.com and Haylee or Rikki will get that taken care of for you.
Thank you Russell!
Ooooh – You’re a bad man! (Seriously though, just love your stuff)
Essential Living Foods has an awesome Coconut nectar that is a great replacement for Agave and does not have the high fructose issue. Much healthier and tastier. Also you don’t need a Ice Cream Maker if you have a Vitamix. Blend everything to a sauce and freeze in ice cube trays. When frozen pop back in the Vitamix and using the Tamper,blend to a smooth cream. I never use my Ice Cream Maker any more.
I’ve notice that a lot of raw recipes call for agave. We can’t do agave (we are on the GAPS diet). Do you know of an ingredient we can substitute for the agave that isn’t sugar (we also can’t do)? We usually use honey as our sweetener but don’t know if I would need to change the amounts. Thanks!
Yes, you can certainly use honey, but it’s more of a distinctive flavour than agave, so you might want to also use a little stevia and or xylitol.
Honey is about as sweet as agave, so I would add your sugars by tasting as you go.
Is it too early to put “ice cream maker” on the Christmas list? Deliciously amazing, as usual. Can’t wait to make those shells!
No too early at all! 🙂
You do amazing work and I love your homestudy courses and all the recipes you post. My only comment would be to ditch the plastic wrap. I’m not a fan of plastic, especially heated even if it’s just in the dehydrator.
Hi Colleen, it’s a good point. I actually don’t have plastic wrap in my kitchen anymore because of the chemicals on it, so none of the recipes that I’ve done for a while use it.
Thanks for your comment! 🙂
What an amazing recipe!!! For sure I’ll try to do this at home! Thanks James for these beautiful recipes!
This looks so refreshing Russell, can’t wait to try it, and Thank You so much for all the sharing of your creative recipes, you have a wonderful Heart. hugs and kisses
This looks delicious but I don’t have an ice-cream maker or a juicer with homogenizing attachment. Is there any way around this?
Thanks.
Not really as you need some way of freezing the ice-cream so that it doesn’t form ice crystals. Ice-cream makers can be purchased pretty cheap though.
Thank you for this great recipe , sounds super also love that it calls for only a few “common ingredients ” that aren’t too costly or difficult to find . So happy you shared this , thanks.
It is a lovely recipe
This sounds so lovely. When my cherries and mangoes grow I’ll definitely make it. Thank you very much 🙂
this sounds so yummy, I can’t wait to get this made.
would it be possible to substitute macadamia nuts for the cashews?
Yes.
I notice that you use coconut oil in many of your recepies. I have some coconut butter already purchased. Is there any way I could substitute that instead of the oil?
Coconut butter is more fibrous than coconut oil – the oil is just the fat, so they don't work in entirely the same way.
Oh, this looks delicious and beautiful. Thank you for sharing your recipe!
Spirithelpers
Hi Russell,
I was so excited to make this after doing two of your courses (london & bognor) and was gutted that all the green star juicer did was melt it back to liquid again!
It took me over an hour to chop it up after been frozen!
I put the blank on the green star juicer and wonder what I’m doing wrong?!
From Russell: Hi Niki, sounds like you left it out to thaw for too long before cutting. You should only need to leave it out for 10 mins before cutting. Then use a knife dipped in hot water to cut easily. that way when it goes through the Green Star it will still be solid. It can then be re-frozen again for use later.
Hi there! I totally admire vegetarians and raw foodies like you since you could maintain healthy eating all throughout. I’m also planning to eat healthier, so I wanna ask tips from people like you on how to get started wating healthier. One of my concerns about raw food eating is you need to get a dehydrator. I can’t find oone in our local mall (I live int he Philipines), so what other alternatives could you suggest? I hope you’ll take time to repond to this, because I admire people like you who can resist meat without the hassles. BTW, I changed my blog address to http://www.justsweeterthansugar.blogspot.com Feel free to visist ir anytime 😉 Thank you and keep posting 😉
From Russell: Hi Abby, I have heard of people using their ovens on the lowest temp with the door open in place of a dehydrator, maybe you could try that?
Beautiful!
Congratulations!