Summertime is ice cream time, and today we have something very special for you: vegan ice cream on a stick with strawberries, blackberries and coconut milk, reminiscent of yoghurt ice cream!
Fruity, creamy, not too sweet and with a hidden superfood - this ice cream is simply melt-in-the-mouth. Perfect for hot days and quick treats, so grab the stainless steel molds and let's get started! After all, homemade always tastes best, right?
Creamy berry ice cream
Ingredients for 6 ice creams (makes approx. 5dl)
250 g fresh berries (we chose strawberries & blackberries)
70 g cashews
3 dl coconut milk
4-5 tablespoons maple syrup or sweetener of choice
1-2 tsp beetroot powder (optional)
1/3 tsp agar agar
Vanilla
preparation
- Soak the cashews in cold water for a few hours or pour hot water over them (soak for about 15 minutes) and let them cool
- Put the coconut milk and maple syrup in a pan and mix well with the agar agar.
- Now heat the coconut milk and wait until it boils. Then add the vanilla and let everything simmer for 3-5 minutes (follow the instructions for the agar agar).
- Put the berries, cashews and beetroot powder in a blender. If the mixture is too thick, you can add some of the coconut milk. Blend everything until you get a homogeneous mixture.
- Now mix the slightly cooled coconut milk with the berry mixture and fill your ice cream molds.
- Place the ice cream molds in the freezer for at least 6 hours (ideally overnight).
Enjoy!
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