Blueberry Cheesecake Ice Cream Crepe
150 ml skimmed milk
25 g flour
25 g cornstarch
1 pinch of salt
4 cups Blueberry Cheesecake Ice Cream
1 cup raspberries
1 cup strawberries
Sift flour and cornstarch and mix well in a salad bowl, season with salt.
Break the egg in the middle of the mixture and beat well into an omelet consistency.
Create a well in the center and pour half of the milk into it.
Combine well to obtain a smooth slightly thick paste texture.
Heat a nonstick pan over high heat and wipe the base with a paper towel soaked in a little oil.
Once the pan is hot, lower to medium heat.
Pour in a small ladle of dough and spread out on the pan.
Cook on each side until golden brown.
Make as many crepes as the amount of the mixture will allow.
Top each crepe with a scoop of blueberry ice cream.
Sprinkle with raspberries and strawberries.
Serve and enjoy!
Blueberries, coconut milk, cashews, coconut oil, light corn syrup, vodka, vanilla, lemon juice, coco sugar, maltodextrin, dextrose, xanthan gum, salt, almonds, coco sugar, coconut oil, salt.
Made with natural ingredients, this artisanal ice cream contains a good amount of vitamins and minerals.
- Plant-based (egg-free, no dairy, cream, or butter)
- No cow’s milk
Sweetened with coconut sugar that has a low glycemic index. Thus, it is suitable as well for individuals with diabetes, those on a strict diet, or on a weight loss program.
Blueberries are also rich in antioxidants and health-promoting phytochemicals.
Storage: Store in freezer.
Shelf life: 2-3 months in the freezer.