This recipe is a nice cream, in that it is just like ice cream, but without dairy. Non dairy ice cream has become widely known as Nice Cream...so there you go. Regardless of its name, this recipe is just as good as regular ice cream with less fuss to be honest.
It appears in my now out of print cookbook Cooking with Tenina which is still available as an ebook. You should really go and get it, it is FULL of gems just like this delish thing! Happy Long Healthy Summer!!
Picture by Tash Olde
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 100 Grams raw macadamias BUY
- 1 Tablespoon pure maple syrup
- Pinches pink salt flakes BUY
- 800 Grams mango, frozen in small chunks
- 1 Teaspoon vanilla bean paste BUY
- 100 Grams coconut cream Recipe
Do
- 1
Combine first 4 ingredients in a bowl. Spread onto a small baking paper-lined dish and place into oven. Set oven to 200ºC and bake 10-15 mins (check after 10) until macadamias are beginning to caramelise and maple syrup is bubbling.
- 2
Remove from oven and allow to completely cool.
- 3
Add 400g mango, vanilla and 50g coconut cream to Thermomix bowl. Blend 10 sec/speed 8.
- 4
Add remaining 400g mango and 50g coconut cream to Thermomix bowl and blend a further 30-60 sec/speed 8 with the aid of the spatula if required
- 5
Add macadamias to Thermomix bowl and blend 10 sec/Reverse/speed 6, with the aid of the spatula if required. Serve immediately.
