Wild Ice Cream with Coconut and Mango

Instructions

1. Put the coconut milk and cashews in a saucepan and simmer on medium to low heat for 20 minutes.
2. Remove from heat and set aside until cool.
3. Pour the mixture into a blender along with the coconut tahini and blend until it becomes a smooth liquid cream.
4. Transfer it back to the saucepan, add the juice and zest from the lime, the mango jam and mix slightly.
5. Pour the finished mixture into a non-stick mold, cover with a transparent film that touches its surface and “seal” with aluminum foil. Put in the freezer and be patient for 6-8 hours.
6. To serve, take out the form for 10-15 minutes before, until it has the velvety texture we want.
7. Serve in our wild ice cream cup and enjoy straight away. If we want to take it off, we add extra mango jam, chopped pistachios and so we have the most summery and wild ice cream in our hands!

Enjoy!

Watch the recipe in action in a video on instagram!