Cashew and Mango Ice Cream Drops

21. November, 2010

This is a delicious treat. I love the look on my guests' faces when I serve them frozen treats. They never expect it (but are very delighted when they try it out). The ice cream itself is a wonderful, wonderful ice cream and it is packed with protein, fibre and healthy fats. Did you know that 75% of the fats found in cashew nuts is unsaturated fatty acids, plus about 75% of this unsaturated fatty acid content is oleic acid, the same heart-healthy monounsaturated fat found in olive oil? Studies show that oleic acid promotes good cardiovascular health. The ice cream is both sweet and creamy and absolutely delicious. This is an lactose free, egg free and gluten free ice cream and vegan as well. Depending on the chocolate you use it can also be vegan as well. You can double the ice cream recipe so that you have some later to enjoy.

Note that to obtain a smooth texture it is best to soak the cashews for 8-24 hours before blending. It is not necessary though, especially if you have a powerful food processor. You will not need an ice cream maker to make this recipe but you will need a food processor and a chocolate confectionary mold. I prefer to use a silicone mold.

Note that the dates will need to soak for one hour (in orange juice) before blending and of course the ice cream will need to freeze for about 2-3 hours (or overnight).

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A delicious little ice cream treat

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This recipe is:

Egg free
Gluten free

This recipe is easy to make:

Lactose (dairy) free
Vegan

Cashew and Mango Ice Cream Drops

Makes 25-30 drops

Ingredients

60 grams (2 oz) pitted dates, chopped coarsely
100 grams (3½ oz) dark, organic chocolate with cane sugar
60 grams (2 oz) cashew nuts, finely ground (preferably soaked 8-24 hours)
60 millilitres (2 fluid oz) mango or orange juice
60 millilitres (2 fluid oz) agave nectar
1 small banana, ripe
1 tablespoon coconut oil

Preparation

Chop the 60 grams dates coarsely.
Pour the 60 millilitres orange juice in a medium bowl and add the dates. Soak for one hour.
Place the 60 grams cashew nuts in a food processor and blend for at least 1 minute or until there are no large pieces left and the texture is fairly smooth. Leave the mixture in the bowl.
Chop the 1 small banana coarsely.
Transfer the dates, juice and chopped banana into the food processor. Blend for 30 seconds or until very smooth.
Add the agave nectar and the 1 tablespoon coconut oil and blend for 5 seconds. You might need to scrape down the insides of the bowl. Continue blending for 10 seconds.
Pour the mixture into the silicone confectionery mold and place in the freezer for 2-3 hours.
Now melt the the 100 grams chocolate. Place a clean, dry metal or glass bowl that fits snugly over the top of a saucepan. Brake the chocolate into uniform pieces and transfer to the bowl. Fill the small saucepan with water. Heat the saucepan over low heat until it begins to simmer, then turn heat off.
Let the chocolate begin to melt, and then stir it gently with a dry spoon. When almost all of the chocolate is melted, lift the bowl from the saucepan and place on the table. Stir continuously until it is shiny, smooth, and completely melted. Let it cool for 3-5 minutes.
Now remove the ice cream drops from the freezer one by one. Dip each drop into the melted chocolate or use a spoon to cover completely. Place on baking parchment and as soon as the chocolate becomes solid, transfer back to the fridge.

Tips

You can use olive oil or canola oil instead of coconut oil.
If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
You can use any ice cream you like as long as it healthy and frozen solid.
You can use mango instead of a banana.
You can use macadamia nuts or almonds instead of the cashew nuts.
You can use milk chocolate or white chocolate instead of the dark chocolate.
You can dip the drops into desiccated coconut or chopped nuts once coated with chocolate.
You can use maple syrup instead of the agave nectar.
You can use carob instead of chocolate.
If you don't own a silicone mould, place mixture in an ice cream maker and freeze-churn for about 30 minutes, until it has the consistency of soft-scoop ice cream and then freeze for 2-3 hours.
If you do not have an ice cream maker or a silicone mould, pour the ice cream mixture into a polythene freezer box and freeze for about 3-4 hours. Whisk thoroughly to break up the ice crystals (or use a food processor or blender). Re-freeze and repeat the process after 2-3 hours until it becomes difficult to stir the ice cream. Return the ice cream to the freezer box and freeze until needed. When the ice cream is almost ready, use a melon baller to scoop out small balls of ice cream and place them in a plastic container to freeze solid.