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I present to you a simple ginger beer float, with stupendously simple and sugar-free mango ice cream, topped with a lush whipped coconut cream made of only two ingredients.

Ginger Beer Mango Coconut Ice Cream Float [Vegan]

$2.99
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Serves

1

Ingredients You Need for Ginger Beer Mango Coconut Ice Cream Float [Vegan]

For the Mango Coconut Cream and Ginger Beer Float:
  • 1 cup coconut cream, chilled overnight
  • 1 banana, sliced and frozen
  • 3 heaped cups frozen mango chunks
  • 2/3 cup almond milk
  • 1/2 cup Ginger Beer

For the Coconut Whipped Cream:

  • 3/4 cups and 2 tbsp coconut cream, chilled overnight
  • 1 tbsp powdered stevia

How to Prepare Ginger Beer Mango Coconut Ice Cream Float [Vegan]

For the Mango Coconut Cream and Ginger Beer Float:

  1. Puree the first four ingredients in a high-speed blender or food processor until creamy and smooth. Tip: add the mango chunks a little at a time to make life easier for your blender/food processor.
  2. Pour the ice cream into a container and place in the freezer for about an hour. If leaving it longer, do defrost it for about twenty minutes before scooping it up with an ice cream scoop dipped in hot water.

For the Coconut Whipped Cream:

  1. Briskly whip together both ingredients.

To Assemble: Place three scoops of mango coconut ice cream in a sundae glass. Pour over the chilled ginger beer and top with a healthy dollop of coconut whipped cream. Enjoy immediately, by yourself or with a friend.

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

Variations: Add some caramelised ginger or dried pineapple chunks to your mango ice cream for a fiery kick to complement the ginger beer.



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About The Author

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Clémence Moulaert

See My Recipes

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies. It was then that my friends named me ‘The Vegan Cookie Fairy,’ and my blog was born. I find happiness in preparing and eating food that is good for my body and soul.

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