Sometimes overcomplicating things is not the best plan. Who am I kidding – it never is. For my first blog post of my partnership with Suma I had planned an epic, mind-boggling, orgasmic ginger beer mango loaf cake. The stuff of dreams. It was going to be moist, delicate, flavourful, exotic and totally blissful. I even shared a sneak peek of the initial trial on Instagram:
The only thing more soul-destroying than a failed cake is a second failed cake. (And The Fault In Our Stars. It wrecked my heart.)
After the second trial, which was even uglier and more pitiful than the first, I knew I had to change tack. Let’s face it: I have 48 days to write and hand in my Dissertation, I’ve started a new (stressful) part-time job, I’ve just sent the first drafts of my next two ebooks to my publisher, and then just, you know… life on top of that. Sometimes there is simply no room in such a hectic schedule for an epic ginger beer mango loaf cake. And that is ok.
The weather is hot, we’re in shorts and t-shirts and we’re trying to tan our pathetically pale skins in the Scottish sun. This could only mean ice cream. So 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. There you go. Enjoy, my lovelies.
Ginger Beer Mango Coconut Ice Cream Float
For the mango coconut cream and ginger beer float:
250ml (1 cup) coconut cream, chilled overnight
1 banana, sliced and frozen
480g (3 heaped cups) frozen mango chunks
120ml (2/3 cup) almond milk
120ml (1/2 cup) chilled Fentiman’s Ginger Beer (see final step: ‘to assemble’)
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.
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:
200ml (3/4 cups + 2 tbsp) coconut cream, chilled overnight
1 tbsp powdered stevia
Briskly whip together both ingredients.
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.
Variations: Add some caramelised ginger or dried pineapple chunks to your mango ice cream for a fiery kick to complement the ginger beer.
How about you – do you, like me, waste far too much time trying to be an overachiever?
Disclaimer: I was sent some ingredients for this recipe by Suma Wholefoods as part of the Suma Bloggers Network partnership but, as always, all opinions are my own. I am not getting paid for this blog post.