Turmeric Lime Ice Cream with Mango Pancake Burger
It’s pretty standard these days to see dairy-free ice cream recipes, and for good reason – they are so simple to make. The Indianinspired flavours are unexpected, but work really well. Fragrant mint and fresh lime make this treat perfect for a summer’s day.
2 cups coconut yoghurt ½ cup cashews, soaked 1 tsp turmeric powder juice 1 lime ¼ cup maple syrup ½ tsp curry powder
1 cup buckwheat flour 1 tbsp maple syrup 1 cup unsweetened almond,
oat, rice or soy milk 1 ripe banana, mashed 1 tbsp ground flaxseeds 1 tsp baking powder 1 tsp baking soda ¹/8 tsp Himalayan salt coconut oil for pan
cinnamon and coconut sugar
mix for dusting pancakes 2 fresh mangos, cheeks
removed, cut into circles fresh mint leaves sesame seeds, to garnish
Blend ice cream ingredients together until silky smooth. Transfer to a large zip-lock bag and gently lay flat on a tray in the freezer. Leave for at least 2 hours to set, then blend again before transferring into a lidded tub, and return to the freezer.
Blend pancake ingredients together, heat coconut oil in a small pan, and cook in small circles. Use a round biscuit cutter to get a perfect circle once they’re cooked, then dust in the cinnamon sugar. Use the same biscuit cutter for the mango cheeks.
Layer mint, mango and ice cream between buns (or serve ice cream on side), then garnish with sesame seeds.