VEGAN MR WHIPPY

VEGAN MR WHIPPY

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    Servings

    4
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    Prep Time

    15 Minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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    Difficulty

    Medium

INGREDIENTS

Base

2 cans coconut milk / cream (thick white part only, I use Freshona full fat which is the thickest coconut milk I've found in stores)
100-150g maple syrup (2.5-4 tbsp according to taste)
Pinch of salt

TOPPINGS

Grated dark chocolate
Lemon zest
Freeze dried raspberries

THIS VEGAN MR WHIPPY ICECREAM IS THICK, SUPER RICH AND CREAMY, A LOCKDOWN MUST TRY!

METHOD

  • Blend together all the icecream ingredients.
  • Freeze the mixture in ice cube trays, keeping back 50g of the liquid (2.5 tbsp)
  • When the ice cream cubes are frozen, add them to the high speed blender/food processor with your reserved, (refrigerated) remaining liquid ice cream base.
  • Blend on low-medium until you have a thick and creamy ice cream.
  • Serve immediately, or freeze for a couple hours for a firmer texture.
  • *This only works on a high speed blender or food processor ie @vitamix @thermomix @magimix, not a nutri bullet
  • Roll in chopped hazelnut kernels and repeat for the rest. Ready to serve!
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