Horchata with Almonds Ambassador’s Vegan Ice Cream
3.5 oz/100 g
Our take on the Spanish drink --- coconut milk ice cream flavored with cinnamon, toasted brown rice and almonds.
Rich in protein and phosphorus.
- Plant-based (egg-free, no dairy, cream, or butter)
- No cow’s milk
Local coconut sugar used as sweetener, which has lower glycemic index. It is, therefore, diabetic-friendly and compatible with individuals on a strict diet.
Ingredients: Brown rice, coconut milk, coconut oil, light corn syrup, vodka, vanilla, cinnamon, coco sugar, maltodextrin, dextrose, xanthan gum, salt, almonds.
Storage: Store in freezer.
Shelf life: 2-3 months in the freezer.
1/2 tsp baking powder
1 cup Horchata with Almonds ice cream
20 g Isigny butter, melted
1 tsp coconut sugar
75 g flour
50 g cornstarch
400 g of fruit of choice
Preheat your oven to 150 ° C (th.5).
In a salad bowl, mix the ingredients one by one in the order indicated above, until the dough is homogeneous, very supple and without lumps.
Add the washed, peeled and de-seeded fruits of choice and pour the mixture into a non-stick cake pan or baking cake pan.
Bake for about 30 minutes. Check the ice cream cake by pricking it with a knife. The blade of this one must be almost dry.
Let cool before serving.
Serve and enjoy!