Mango, berry and lime nice-cream slice

Mango, berry and lime nice-cream slice

By
From
Guilt-Free Nice Cream
Serves
6
Photographer
Jacqui Melville

This may not look like your average breakfast but to be honest, there is nothing average about this. Creamy, yet refreshing, bursting with goodness and as pretty as a picture. Obviously you can enjoy this any time of the day, but I do love it for breakfast. Whip this up for a lovely summery morning and enjoy a great start to the day.

Ingredients

Quantity Ingredient
1 handful fresh raspberries, to fill

For the base

Quantity Ingredient
75g rolled oats
4 pitted medjool dates
1 tablespoon desiccated coconut
1/2 tablespoon maple syrup
1/2 tablespoon unsweetened cacao powder or cocoa powder (optional)

For the lime nice-cream layer

Quantity Ingredient
1 banana, peeled and frozen
1/2 ripe avocado
3 limes, zested
125ml freshly squeezed lime juice

For the raspberry nice-cream layer

Quantity Ingredient
1 banana, peeled and frozen
125g raspberries, fresh or frozen
1 tablespoon coconut yoghurt or tinned coconut milk, chilled (thick part only)
2 tablespoons almond milk

For the mango nice-cream layer

Quantity Ingredient
1 banana, peeled and frozen
160g mango chunks
1 tablespoon coconut yoghurt or tinned coconut milk, chilled (thick part only)
2 tablespoons almond milk

Toppings

Quantity Ingredient
freeze-dried raspberries
raspberry powder
crushed pistachios

Method

  1. Line the inside of a 21 × 11 × 7 cm loaf tin with cling film (plastic wrap).
  2. Blend the ingredients for the base together in a food processor, and press into the bottom of the lined loaf tin.
  3. For the lime layer, blend together all the ingredients to form a thick and creamy nice cream. Pour into the prepared tin, on top of the base. Pop in the freezer to firm up for 20 minutes or so, then scatter over the fresh raspberries.
  4. Blend the ingredients for the raspberry nice-cream layer. Spread this over the fresh raspberries in the tin and freeze for another 20 minutes to firm up.
  5. Repeat with the mango layer, blitzing all the ingredients together and then pouring into the tin, on top of the raspberry nice-cream layer.
  6. Once all the layers are assembled, stick 6 lollipop sticks into the loaf at equal intervals and sprinkle the surface with the freeze-dried raspberries, raspberry powder and crushed pistachios.
  7. Leave in the freezer to firm up for a good couple of hours. When ready to serve, slice into portions and enjoy.
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