Summer has just started. Craving for a fresh ice cream under this hot weather but don’t want to ruin your diet?
Try this gluten free, vegan, low in calorie and delicious protein ice cream!
It is easy on your diet and bursting with flavour to satisfy your sweet tooth.
It’s the perfect compromise for your healthy lifestyle & potentially your best friend this summer!
for 1 person
- 300 g Berries
- 30 g Light Digest Vegan Red Fruits Protein
- 1 Tbs Water
- 3 Drops Vanilla Essence
- Coconut milk
- 40 g Light DigestCrème brûlée
- 4 Drops Vanilla Essence
- 1 Tsp Agave syrup
FOR PINK PART:
Step 1: Take all ingredients (except for coconut milk) and mix in blender until you get a smooth texture.
Step 2: Put aside.
FOR WHITE PART:
Step 1: Put a can of coconut milk in the freezer overnight. When you open the can, you will see that it will divide in two parts. One white mass and coconut water.
Step 2: Take white mass part and put in blender with the other ingredients.
Step 3: Mix until it becomes a smooth mass.
Step 4: Add more water if it’s too thick.
FOR THE FINAL PRODUCT:
Step 1: Take an empty ice cream mould and pour the pink texture in it.
Step 2: Then add a layer of white mass.
Step 3: Continue until you fill the ice cream mould.
Step 4: Leave in the freezer overnight.
Step 5: Remove from freezer and dip lower part of the mould in hot water for a creamy texture.
Step 6: Enjoy it!