Mango Passionfruit and Coconut Yoghurt Ice-cream

Method

How do you feel about a dreamy creamy ice-cream that is 100% dairy free? Tahlia of @rawganic_ shares this deliciously fruity take on the icy sweet treat we’ve always loved with a fresh tropical twist. Impress your friends this weekend and try it for yourself!

Method

Line a 15×20 cm baking tray with baking paper and set aside. Place ingredients in a blender and blitz until smooth, adding extra coconut yoghurt to thicken if necessary. Pour mixture into the tray and smooth the surface evenly with a spoon. Add the remaining passionfruit pulp and a drizzle of coconut yoghurt to the top of the mixture. Cover and place in the freezer for at least 6 hours or ideally, overnight. To serve, scoop from the tray with a warmed spoon and enjoy with fresh fruit or just as is!