This mango raspberry ice cream is the dairy-free dream you’ve been waiting for! It’s a berry refreshing n’ delish plant-based treat that’s perfect for any sunny day. Who wouldn’t melt for a scoop of plant-powered perfection made with our creamy Soy Original?
Ingredients:
MANGO ICE CREAM
- 500g frozen mango
- 1 cup Earth’s Own Soy Original
- 1 cup coconut milk
- 1/4 cup date syrup
RASPBERRY ICE CREAM
- 200g frozen raspberries
- 1/4 cup Earth’s Own Soy Original
- 1/4 cup coconut milk
- 2 tbsps date syrup
Directions:
- Combine all raspberry ice cream ingredients into a blender and blend until the mixture reaches a soft serve consistency.
- Transfer mixture to a loaf pan and place covered in the freezer
- Repeat same steps for the mango ice cream
- Let the ice creams set for at least 1 hour before scooping the raspberry ice cream into the mango ice cream in small scoops. Smooth the top out and re-cover the ice cream and place it back in the freezer.
- Freeze for at least 2 1/2 hours or until firm. Allow it to sit for about 10 minutes in the fridge before scooping.
- Serve in a bowl or cone and enjoy!
