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Honey Page Mandarin Ice Cream

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raw vegan Honey Page Mandarin Ice Cream served in china dishes

Not too long ago, I made a Honey Tangerine Ice Cream for some friends of ours.  They enjoyed it so much, they asked for more.  But sadly, I found out that Honey Tangerines were now out of season.  I must have just squeaked in because that was only a few weeks ago.

So, I went on a hunt for another type of citrus to use.  That is when I stumbled upon the Page Mandarin.  I asked the produce worker if I could sample one.  In one bite, I knew this would make a great ice cream.

Page Mandarins are a medium size citrus fruit, with medium-thin, leathery rind. They are a reddish-orange when mature.  Once cutting into it, I was taken back by the deep orange flesh. And oooh so juicy!  They are known as one of the best mandarins for juice. Page mandarins ripen in the winter, which explains their disappearing act on me now.  :)

This ice cream turned out smooth and creamy, light and refreshing.  The rich and sweet flavors of the page mandarin are perfect for the warming temperatures.   For fun, quick treat… freeze this ice cream in small Dixie cups (3oz) and put a popsicle stick in the center.  As the kids speed through the house, racing from the front door to the back door, hand them a Honey Page Mandarin Pop to enjoy outside.

Oh, and I should mention that you don’t have to use Page Mandarins if you can’t find them. Any orange citrus would do. I have made this recipe many times, and I use whatever is available to me at the time, and they all turn out wonderful. I do hope that you enjoy this recipe. Please let me know below if you give this recipe a try. Blessings, amie sue
a close up of raw vegan Honey Page Mandarin Ice Cream served in china dishes


Yields 5 cups batter


  1. Place the cashews in a glass bowl, along with 4 cups of water.
    • Soak for at least 2 hours.
    • The soaking process will help reduce phytic acid, which will aid in digestion.
    • The soaking also softens the cashews, so they blend nice and creamy.
    • After the cashews are through soaking, drain, and rinse.
  2. If you make your own coconut milk/cream… add the least amount of liquid to it, so you get a heavy cream.
  3. In a high-powered blender combine the coconut cream, honey, mandarin juice, cashews, stevia, and salt.  Blend until creamy.
    • Due to the volume and the creamy texture that we are going after, it is important to use a high-powered blender.  It could be too taxing on a lower-end model.
    • Blend until the filling is creamy smooth.   You shouldn’t detect any grit.  If you do, keep blending.
    • This process can take 2-4 minutes, depending on the strength of the blender.  Keep your hand cupped around the base of the blender carafe to feel for warmth.  If the batter is getting too warm.  Stop the machine and let it cool.  Then proceed once cooled.
    • Feel free to also add segments of the citrus in the ice cream. Just be sure to remove the membrane as that is tough and bitter.
  4. Place the blender carafe in the freezer for 1 hour.
  5. Pour the batter into the ice cream machine and follow the manufacturer’s instructions.
  6. If you don’t have an ice-cream machine, pour the batter into a glass dish, cover, and place in the freezer.  Give the ice cream a stir about every 30 minutes until firm.
  7. To serve, allow the ice cream to soften at room temperature for about 15 minutes.

Freezing Suggestions for Ice Cream:

  1. Use an ice cream machine.  Follow the manufactures directions.
  2. Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted.
  3. Store the ice cream in the very back of the freezer, as far away from the door as possible. Every time you open your freezer door you let in warm air. Keeping ice cream way in the back and storing it beneath other frozen-sold items will help protect it from those steamy incursions.
  4. Ice cream is full of fat, and even when frozen, fat has a way of soaking up flavors from the air around it—including those in your freezer. To keep your ice cream from taking on the odors, use a container with a tight-fitting lid. For extra security, place a layer of plastic wrap between your ice cream and the lid.
  5. To soften in the refrigerator, transfer ice cream from the freezer to the refrigerator 20-30 minutes before using. Or let it stand at room temperature for 10-15 minutes.
  6. Wish to make your own raw ice cream, wonder what machine I might recommend, and more? Click (here) to check out the Reference Library!

21 thoughts on “Honey Page Mandarin Ice Cream

  1. Yummmm!!! This sounds and looks delicious. Thank you for the inspiration. Big hug from Amsterdam!

  2. Bridget says:

    This looks marvelous. And I cannot wait to try it out. May need to change a few ingredients. But thank you. It will be a great base.

  3. Bridget Robertson says:

    Thanks again.

  4. Christine says:

    Just lovely!

  5. blanca says:

    esto se ve delicioso a mi esposo le va a encantar gracias Dios la bendiga y siga compartiendo sus dones y espero el pastel de zanahoria

    • amie-sue says:

      Google translates…”this looks delicious my husband will love thanks God bless and keep sharing your gifts and hope the carrot cake”

      Hi Blanca…good to hear from you. :) DOH! Carrot cake! Yes yes. hehe I do have a few carrot recipes that I need to release, let me dig those up. Thank you for reminding me. I need that every once in a while. hehe Have a wonderful day and feed that husband of yours some ice cream. amie sue

  6. bethanne says:

    do you have a suggestion for a good ice cream machine?
    this recipe looks delicious-
    as usual!

  7. Valerie says:

    This looks and sounds divine.. Can’t wait to try it.. Did you say the Page Mandarin is NOT available now??

    • amie-sue says:

      Hi Valerie,

      Well, my local Whole Foods isn’t carrying them right now..but that doesn’t mean that other stores or states don’t have them. You could use about any type of citrus if you can’t find them. Have a wonderful weekend! amie sue

  8. kate says:

    I didn’t have any mandarins in the house, but did have bananas. Made the coconut creme with meat of 2 young coconuts and rich almond milk instead of coconut water. Put the soaked cashews, coconut creme, vanilla bean seeds, plus some extract, honey, and stevia, blended it all well, and poured in flat containers to freeze. It came out great. I added a little more almond milk after blending it, so it wouldn’t be too thick, reblended it for a second, and it froze to a nice creamy consistency.

  9. Nitty says:

    My My My word this was awesome. I used what I had in the refrigerator( tangerines and cuties). This was truly delicious. The next day, I put a scoop in my spinach and banana smoothie. I hit the jack pot again. I am sooooo excited about your recipes. Thanks for sharing your gift.

  10. Danielle says:

    Oh you are brilliant, amie-sue! My husband loves icecream but I’m really concerned about the garbage that goes into it, including the dreaded palm oil, so getting him an icecream maker for his birthday and I’ve been hunting around for a recipe like this. Thankyou so much. Lots of experimenting coming up.

    • amie-sue says:

      Oh shew Danielle, as I was reading your comment, I first thought you were referring to my recipe as having garbage in it. haha You guys will have soo much fun making ice creams. I love having my machine and use it often. Please tell him happy birthday for me. :) amie sue

  11. Danielle says:

    LOL. That is too funny, amie-sue. Not in your food!

    Icecream maker just arrived so let the games begin. And thankyou for the birthday wishes. It’s early december but I wanted to surprise him with icecream before he gets the icecream maker.

    • amie-sue says:

      I know, it just read funny to me at first. hehe Enjoy that ice cream. If you get an ice cream headache, pinch the bridge of your nose and it will pass. hehe amie sue

  12. Danielle says:

    Brain freeze. Lots of fun for giggles.

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