Creamy vegan white chocolate and raspberry ice cream. Because what would summer be without ice cream? I'm so enjoying every moment of it! Hope you too!
The Recipe
Vegan creamy white chocolate an raspberry ice cream
Ingredients
5.3 ounces / 150 g cashew butter
1 can full-fat coconut milk
3.9 ounces / 110 g vegan white chocolate
1 cup / 110 g frozen raspberries
pulp of 1/2 vanilla bean (sub in vanilla extract)
Instructions
1. First melt the white chocolate. Allow to cool a little.
2. In a bowl combine cashew butter, coconut milk, vegan white chocolate and vanilla. Transfer to an ice cream machine, add raspberries and turn on machine. Store in freezer. If you don't have an ice cream machine transfer mixture to a freezer safe dish and freeze for at least 4 hours, stirring the ice cream every 30 minutes to keep it creamy. ENJOY!
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