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Mango ice cream with coconut milk

Details


  • preparation time: 10 min.
  • cooling time: 2 hours
  • vegan
  • lactose-free
  • kaltes Gericht
Seraphine
(BerlinKitchen)
Mango ice cream with coconut milk
Mango ice cream with coconut milk

Method


Give all ingredients in a mixer and blend till consistency is smooth. If an ice maker is available follow the manufacturer’s instructions. Is no ice machine available transfer everything into a container and freeze for 30 - 45 minutes till the ice cream is cooled but not completely frozen. Take the ice cream out and mix the ice up again to break up the ice crystals. Put the ice back into the freezer for another 30 minutes and repeat that step a few times. If the ice cream has been frozen for longer time, take the ice cream 15 minutes before serving out for the desired creamy consistency. Serve it with mint leaves.

Ingredients


Rapunzel Products


1906210 Coconut milk
1400880 Coconut blossom syrup
1400025 Maple syrup grade A
1460370 Bourbon vanilla powder, HAND IN HAND
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de