WWW.FREI-STYLE.COMVegan mango and raspberry ice cream
Ingredients
- 300 g (10.5 oz.) fresh raspberries or mango
- 100 g (3.5 oz) plant based yoghurt
- 250 ml (1 cup) vegan cream
- Juice of 1/2 lime
- 50-75 g (1/3 cup) powdered sugar (alternatively xylitol or erythritol)
- 1 tsp xanthan gum
Equipment: Ice cream machine (optional)
Instructions
- 1.Puree raspberries or mangos, sieve the raspberries if you don’t want the seeds
- 2.Add all ingredients (except xanthan) into a mixer and blend into a smooth mixture – sprinkle in the xanthan in the end
- 3.Either put it into an ice cream machine (raspberry and mango separately) and mix according to the manual
- 4.Alternatively put it into a freezer safe dish and freeze it, stir regularly to avoid too many ice crystals
Notes
Tip from my kitchen: use the ripest, most aromatic fruit you can find – it makes the biggest difference to the flavour. The pinch of xanthan gum is my secret for creamy ice cream, as it stops hard ice crystals from forming. In the freezer it keeps for 1–2 weeks; take it out about 10 minutes before serving so it softens enough to scoop again.
Nutrition per serving: 230 kcal