Just another nicecream recipe – but a really good one! I could eat ice cream every day, no matter what time. This vegan mango persimmon nicecream is just perfect in colour and taste and one of my favourite breakfasts ;)
If you are craving for more: Here is our recipe for chocolate peanutbutter nicecream and our mango raspberry nicecream :)
Vegan Mango Persimmon Nicecream
What you need:
1/2 ripe mango, frozen and cut in small pieces
1 banana, frozen and ripped in pieces
1 persimmon, frozen and cut in small pieces
1 orange
1 tsp lucuma powder (makes the ice cream sweeter and reminds of a tropical island)
genuine vanilla
flax seeds and cocoa nips for decoration
How to make it:
1. Squeeze the orange and put juice and pulp in a blender. Add mango, banana and persimmon pieces (be sure to have small pieces, the smaller the better and easier for your blender).
2. Blend for some minutes until you have creamy ice cream. Now add lucuma powder and vanilla and mix one more time (for about ten to twenty seconds).
3. Put the ice cream in glasses, decorate it with cocoa nips and flax seeds and enjoy!
Tip: If your blender doesn’t like the frozen stuff and it is really hard to mix, add a little bit of water, plant-based milk or orange juice. It should work now :)
Credits:
Idea, Words, Photography: Diana Ranegger