Mango, berry and lime slice
Summer time calls for ice creams all round and we’re loving this Nice-Cream mango, berry and lime slice.
Summertime… means it’s time for ice cream! But don’t just reach for the nearest supermarket fridge. This Nice-Cream recipe from Margie Broadhead’s Guilt-Free Nice Cream is the sophisticated way to do icey summer treats.
Plus, this slice makes for a great breakfast treat! Ice cream for breakfast? Yup, that’s right! ‘This may not look like your average breakfast but to be honest, there is nothing average about this,’ say Margie.
‘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,’ she says. ‘Whip this up for a lovely summery morning and enjoy a great start to the day.’
Ingredients (serves 6)
1 handful of fresh raspberries, to fill
For the base
75g rolled oats
4 pitted Medjool dates
1tbsp desiccated coconut
1tbsp maple syrup
1tbsp unsweetened cacao powder or cocoa powder (optional)
For the lime nice-cream layer
1 banana, peeled and frozen
1 ripe avocado
Zest of 3 limes
Freshly squeezed lime juice (about 5–6 limes)
For the raspberry nice-cream layer
1 banana, peeled and frozen
125g raspberries, fresh or frozen
1tbsp coconut yoghurt or tinned coconut milk, chilled (thick part only)
2tbsp almond milk
For the mango nice-cream layer
1 banana, peeled and frozen
160g mango chunks (about mango)
1tbsp coconut yoghurt or tinned coconut milk, chilled (thick part only)
2tbsp almond milk
Toppings
Freeze-dried raspberries
Raspberry powder
Crushed pistachios
Method
Line the inside of a 21 × 11 × 7 cm (8 × 4 × 3 in) loaf tin with cling film (plastic wrap).
Blend the ingredients for the base together in a food processor, and press into the bottom of the lined loaf tin.
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.
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.
Repeat with the mango layer, blitzing all the ingredients together and then pouring into the tin, on top of the raspberry nice-cream layer.
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.
Leave in the freezer to firm up for a good couple of hours. When ready to serve, slice into portions and enjoy.
Guilt-Free Nice Cream by Margie Broadhead (Hardie Grant, £12.99 ) Photography © Jacqui Melville
