1 cup Mango Biscoff ice cream
1/2 pint Forestberry Yogurt
a sprinkle of frozen aromatic mint leaves (optional)
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!
Coconut milk, mangoes, coconut oil, light corn syrup, coco sugar, maltodextrin, xanthan gum, salt, vanilla, vodka, biscoff crumbles.
This artisanal ice cream is only made with natural ingredients.
- Plant-based (egg-free, no dairy, cream, or butter)
- No cow’s milk
Coconut sugar is used as a sweetener, which has a low glycemic index. So individuals with diabetes or those on a diet or weight loss program need not worry.
Mangoes also contain antioxidants and phytochemicals, which provide plus points to health.
Storage: Store in freezer.
Shelf life: 2-3 months in the freezer.