Easy
35 mins.
4 persons
1 can chilled coconut milk (use only the thick cream from the top of the can)
2 frozen mangoes, cut into chunks
1 tbsp fresh ginger, grated
10 medjool dates
1 cup Iswari AWAKENING BOWL MANGO BAOBAB Iswari
1. Remove the mango chunks from the freezer and allow them to thaw slightly for about 15
minutes.
2. Add the coconut milk, frozen mango chunks and grated ginger to your high speed blender and
blitz until smooth and creamy.
3. Transfer the ice cream to a container and freeze for 2-3 hours until set.
4. Meanwhile, prepare the cookies by adding the pitted dates and awakening bowl to your food
processor. Blend for a few minutes until the ingredients stick together to form a dough.
5. Roll the dough into a ball and place it between 2 sheets of parchment paper. Use a rolling pin to
roll out the dough to roughly 1 cm in height.
6. Use a 2.5” cookie cutter to cut circles out of the dough, repeat the process until you have used
up all of the dough (it should make 4 servings - so 8 cookie discs).
7. Place the cookie discs on a tray lined with parchment paper and freeze for one hour.
8. Add a scoop of the mango ginger ice cream between 2 cookie discs and sandwich them
together.
9. Serve immediately or place in an airtight container in the freezer.
By: Christina Leopold
Instagram: @addictedtodates
