Mango-matcha & ube-cassis ice cream bites (vegan & gluten-free)
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Time for a bit of variety in the freezer! If you’re getting bored of the standard ice cream flavours, today we’ve got some colourful mango-matcha and ube-cassis ice cream bites for you. To make them, we’re using two absolute highlights from our range: the organic matcha and cashew cream with mango and the organic cashew cream with cassis and ube. Wondering what ube actually is? It’s a purple yam from South-East Asia that has a naturally creamy, nutty flavour with a subtle hint of vanilla. Combined with tangy cassis and a crunchy chocolate coating, it makes the perfect snack for warm days.
Step 1/6
Prepare two bowls. Put the organic cashew butter with cassis and ube into one bowl. Put the organic butter cream with matcha and mango into the other bowl. Add 1 pinch of salt and 2–3 tbsp maple syrup or agave syrup to each bowl.
Step 2/6
Gradually stir 50 grams of plant-based milk into each of the two bowls. Whisk until smooth, until both mixtures reach a thick, creamy consistency.
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Pour the two ice cream mixtures into an ice cube tray. Optionally, fold in some mango purée in layers into the matcha and mango mixture. Place the tray in the freezer overnight (or for at least 7 hours) until the mixture is completely frozen.
Step 4/6
Melt the vegan chocolate. Remove the frozen bites from the freezer one by one and quickly coat them in the chocolate. If necessary, take short breaks and allow the bites to cool back down in the freezer to prevent them from thawing.
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Optionally, decorate the ube bites with freeze-dried berries and the matcha bites with toasted coconut chips. Return the bites to the freezer and leave to set for a further 30 minutes to an hour.
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Serve the finished ice bites straight from the freezer or allow them to thaw at room temperature for 5–10 minutes before eating.
