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 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!
Brown rice, coconut milk, coconut oil, light corn syrup, vodka, vanilla, cinnamon, coco sugar, maltodextrin, dextrose, xanthan gum, salt, almonds.
Rich in protein and phosphorus.
- Plant-based (egg-free, no dairy, cream, or butter)
- No cow’s milk
Local coconut sugar is used as a sweetener, which has a lower glycemic index. It is, therefore, diabetic-friendly and compatible with individuals on a strict diet.
Storage: Store in freezer.
Shelf life: 2-3 months in the freezer.