This homemade ice cream is vegan thanks to the coconut milk and super crunchy thanks to our delicious gluten-free granola 🙂
Ingredients
For the granola
- 150 g Wacker Sprouted Buckwheat Organic
- 150 g Almonds
- 50 g Pumpkin seeds
- 50 g Coconut flakes
- 1-2 EL Wacker date sugar organic
- 1-2 EL Coconut oil, melted
For the ice
- 400 ml Coconut milk
- 50 g Coconut blossom sugar
- 2 EL Wacker Cedar Nut Puree Organic
- Raspberries
Instructions
The granola
- Mix all the ingredients together and bake for 20 minutes at 150 degrees top/bottom heat and then leave to cool.
The ice
- Again, mix all the ingredients except the raspberries in a bowl with a whisk.
- Place the raspberries in the ice-cream moulds and gradually fill the moulds with the ice-cream mixture, adding the granola last, insert the ice-cream sticks and place in the freezer overnight.
- If you don't have any ice-cream moulds, you can simply pour the raspberries into a bowl with the ice-cream mixture and freeze. When serving, add the granola on top.
Hast du das Rezept ausprobiert?Erzähle uns, wie es war!
You might also like these recipes:
