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  • Prep-time: / Ready In:
  • Makes 2½ cups
  • Serving size: ⅔ cup
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This deep-gold mango nice cream is easy to whip up, and a handful of extra ingredients elevate the flavor beautifully. Dates give an extra dose of sweetness, tahini enriches the texture, and turmeric deepens the golden hue, bringing antioxidant and anti-inflammatory benefits along with it. You may not taste the black pepper, but don’t leave it out: Black pepper is shown to increase the bioavailability of the curcumin in turmeric. Finish this tropical date ice cream with a garnish of toasted coconut flakes, chopped macadamia nuts, and freeze-dried banana.

Tips

How to freeze bananas: Spread banana slices on a parchment paper-lined baking sheet and freeze until firm. Transfer slices to a resealable plastic bag to use whenever you like.

For more inspiration, check out these tasty ideas:

By Kathryn Johnson, RDN, LD,

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  • 12

Ingredients

  • 6 pitted Medjool dates or 12 Deglet Noor dates (3 oz.)
  • ¼ cup freeze-dried bananas, chopped
  • 1 tablespoon chopped macadamia nuts
  • 1 tablespoon unsweetened coconut flakes, toasted
  • 2 large bananas, thinly sliced and frozen (2 cups) (see tip, recipe intro)
  • 2 cups frozen mango chunks
  • 1 tablespoon tahini
  • ½ teaspoon ground turmeric
  • ⅛ teaspoon sea salt
  • Pinch freshly ground black pepper

Instructions

  • Soak dates in enough boiling water to cover 10 minutes; drain well.
  • Meanwhile, stir together dried bananas, macadamia nuts, and coconut flakes.
  • In a food processor or high-power blender combine dates and the remaining ingredients. Process until smooth. Serve immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze 1 to 2 hours for a firmer ice cream texture. Top servings with banana- nut mixture.
Nutritional Information:

Per serving (⅔ cup): 228 calories, 48 g carbohydrates, 3 g protein, 5 g total fat, 1 g saturated fat, 0 g cholesterol, 77 mg sodium, 5 g fiber, 35 g sugar

Note: Nutritional information is provided as an estimate only.

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About the Author

Headshot of recipe developer and nutritionist Kathryn Hendrix (nee Standing)

About the Author

Kathryn Johnson, RDN, LD

Kathryn Johnson has a bachelor of science in dietetics from Iowa State University and degree in culinary arts from Johnson & Wales University. Johnson worked clinically in behavioral health as a registered dietitian, while also developing low-inflammatory and vegan meals for therapeutic diets. She has over 10 years culinary experience, including as a chef in Colorado, and she has been cooking vegan her whole life. She now serves as a culinary specialist in a test kitchen, testing and developing recipes and specializing in whole-food, plant-based; vegan; and gluten-free.
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