This deep-gold mango nice cream is easy to whip up, and a handful of extra ingredients elevate the flavor beautifully. Dates give an extra dose of sweetness, tahini enriches the texture, and turmeric deepens the golden hue, bringing antioxidant and anti-inflammatory benefits along with it. You may not taste the black pepper, but don’t leave it out: Black pepper is shown to increase the bioavailability of the curcumin in turmeric. Finish this tropical date ice cream with a garnish of toasted coconut flakes, chopped macadamia nuts, and freeze-dried banana.
Tips
How to freeze bananas: Spread banana slices on a parchment paper-lined baking sheet and freeze until firm. Transfer slices to a resealable plastic bag to use whenever you like.
For more inspiration, check out these tasty ideas:
- 2-Ingredient Chocolate Banana Ice Cream
- Mango Ice Cream
- Strawberry-Lemonade Nice Cream
- Or check out our full round-up for nice cream recipes.
Yield: Makes 2½ cups
Time: 25 minutes
6 pitted Medjool dates or 12 Deglet Noor dates (3 oz.)
¼ cup freeze-dried bananas, chopped
1 tablespoon chopped macadamia nuts
1 tablespoon unsweetened coconut flakes, toasted
2 large bananas, thinly sliced and frozen (2 cups) (see tip, recipe intro)
2 cups frozen mango chunks
1 tablespoon tahini
½ teaspoon ground turmeric
⅛ teaspoon sea salt
Pinch freshly ground black pepper
Instructions
Soak dates in enough boiling water to cover 10 minutes; drain well.
Meanwhile, stir together dried bananas, macadamia nuts, and coconut flakes.
In a food processor or high-power blender combine dates and the remaining ingredients. Process until smooth. Serve immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze 1 to 2 hours for a firmer ice cream texture. Top servings with banana-
nut mixture.
The post Mango Date Nice Cream appeared first on Forks Over Knives.
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