Coffee cardamom ice cream

Method

Soak the cashews in water for at least four hours. This improves the nutrient intake and digestibility of the nuts. Rinse the cashews and puree them with 180 ml water and the locust bean gum.

Beat the vegan whip cream with the cream stabilizer and a pinch of salt. Do not worry, if the vegan cream does not come out really stiff - it will make the ice cream turn out airy and light either way. Open the cardamom pods and finely crush the seeds in a mortar. Now add the cardamom, vanilla powder, espresso and coconut palm sugar to the cashew puree and fold everything under the whip cream.

Fill the icecream into a 24 cm square baking form and place it in the freezer overnight.

TIP: To make sure the ice cream is creamy without using a ice cream maker: Take it out of the freezer one hour before serving and place it in the refrigerator. Then put it back in the freezer half an hour before serving.

Ingredients

• 200 g Rapunzel cashew kernels
• 180 ml water
• 1 TL Rapunzel locust bean gum
• 200 ml vegane whip cream
• 1 package cream stabilizer
• 1 package Rapunzel atlantic sea salt fine
• 8-10 cardamom pods
• 1 pinch Rapunzel bourbon vanilla powder120 ml Rapunzel cold Herocoffee Espresso
• 180 g Rapunzel coconut palm syrup

decoration:

• Chopped Rapunzel Herocoffee Espresso whole beans
• Rapunzel choco, chocolate spread
• Vegane icecream cones