Vegan Layered Ice Cake Coco Mango
Ready in 35m, 6h freeze
Serves 10
Mouth-watering tropical ice cake.
Ingredients
Instructions
- Put the pineapple, Abbot Kinney’s Coco Frost vanilla and the almond drink into a blender and pulse for a few seconds, until a creamy shake arises. For the real deal, add 2 shots of rum to the blender (we kept our shakes alcohol free).
- Put some brown sugar on a small plate and fill a small bowl with some water. Take two glasses and dip the edges into the water bowl, then hold upside down for a few seconds to drain a bit. Dip the edges into the sugar. Et volià!
- Carefully pour the shake into the glasses and dress the edge of the glasses with a piece of pineapple. Top off with the coconut flakes and start visualizing a tropical beach setting…
