Tropical fruit and Tajín vegan ice cream
Prep time: 35 minsTotal time: 
Tropical fruit and Tajín vegan ice cream
Tajín, a ready-made spicy mix of chilli, lime and salt, is usually reserved for spicy margaritas. But combined with frozen tropical fruit and coconut cream, it makes a 'swicy', icy dessert
Prep time: 35 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 50g unsalted cashews
- 120g frozen mango chunks, plus extra (defrosted) to serve
- 120g frozen pineapple chunks, plus extra (defrosted) to serve
- 30g caster sugar
- 1 x 250ml carton coconut cream
- 100ml oat milk drink
- zest of ½ lime
- 1 tsp Tajín seasoning, plus extra to serve
You will need
- 2 ice cube trays
Step by step
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Put the cashews in a heatproof bowl and cover with just-boiled water. Leave to soak for 20 minutes.
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Drain the cashews, then put in a high-speed blender with the frozen fruit, sugar, coconut cream, 50ml of oat milk drink, the lime zest and Tajín. Blend until smooth, then pour into 2 ice cube trays. Freeze for at least 2 hours, until solid.
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Put the frozen cubes into a high-speed blender with the remaining oat milk drink and blend until smooth. Serve at this stage for a soft-serve consistency or, for a more traditional ice-cream texture, pour the mixture into a freezer-safe airtight container. Cover the surface with baking paper or clingfilm, then freeze for at least 3 hours, or overnight.
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Remove the ice cream from the freezer for 15-20 minutes to soften. Scoop and serve with extra defrosted mango and pineapple chunks, plus an extra sprinkle of Tajín.
