Ginger Beer Mango Coconut Ice Cream Float {Suma Bloggers Network}

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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:
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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.)
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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.
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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.
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Ginger Beer Mango Coconut Ice Cream Float

  • Servings: makes 1 large serving
  • Print

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.

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.

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. 

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Love and cookies,
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17 thoughts on “Ginger Beer Mango Coconut Ice Cream Float {Suma Bloggers Network}

  1. I was just thinking yesterday about how I was so in the mood for a float, but had no idea what to use as a drink because I don’t do sodas – haven’t had a ginger beer in over a decade, so this looks like something dashing to test! Yum 😀 I’m allergic to coconut – can I just replace it with any soy cream?

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  2. Thank you for an ice cream recipe for the ice-cream-machine-less masses. As summer tiptoes in I have been longing for cow-free creamy treats but the supermarket freezers are uninspiring and the plastic churn I carried home gratis from a rummage sale 10 years ago has succeeded only in turning ice cream into icebergs. But blender ice cream has the double merit of requiring neither new machinery nor the patience of a frosty saint. I look forward to trying it soon.
    And Congratulations on your new job!

    http://scribblerinthescullery.wordpress.com

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    • I’d love to have an ice cream maker but honestly, would I use it? Probably not. Extra cleaning and whatnot. I’m glad this recipe hit the spot for you – I actually wrote an e-book of vegan ice cream recipes (link in the top bar) if you want more inspiration! Thanks for stopping by, lovely xoxo

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  3. Such a fun recipe! I’ve never actually had a float as I’m not into fizzy drinks but the ginger, mango, coconut combo is dreamy.
    Suma are a great company. How fun to be partnering with them.

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  4. Hello fellow Suma blogger! 🙂 I can’t get over how super creamy and beautiful your ice cream looks… yet you don’t use an ice cream maker or whisk every half hour? I’ve definitely got to give this a try! I don’t think I’ve ever had an ice cream float before, but it sounds so refreshing. Perfect for this hot weather we’re having. Thank you so much for sharing such an awesome recipe (forget the cake, this one’s a cracker!)

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    • Hello! *waves enthusiastically* The coconut cream and mango make it so creamy. Tbh, it is rock hard when it comes out of the freezer, but I just let it thaw for 20 minutes and then if it’s still fairly hard I use an ice cream dipped in hot water.

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  5. Pingback: My Favourite Vegan Summer Desserts – Recipe Round-Up! |

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