Raspberry Blueberry Ice Cream

Ingredients:

  • 150g yogurt 3.5%
  • 35g Whey Vanilla
  • vanilla extract
  • 50ml Coco Cuisine (coconut milk)
  • 15g rice syrup
  • 35g fresh raspberries
  • 35g fresh blueberries

 

Topping

  • 7g puffed amaranth
  • flowers
  • chocolate

 

Preparation:

Puree blueberries and raspberries separately and sweeten to taste
Mix yogurt with whey, rice syrup, and Coco Cuisine

Divide yogurt into 3 portions
Add raspberries to one portion
Add blueberries to another portion
Leave one portion of yogurt with whey as is
Spread blueberry yogurt into 4 ice cream molds (American style)
Smaller molds work too
Next layer: plain yogurt
Last layer: raspberries

Let everything chill overnight
Briefly rinse the ice cream mold with hot water to remove the ice more easily, slightly moisten the ice and roll in amaranth, sprinkle with flowers, and drizzle with chocolate

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Our 100% organic-certified Whey Protein turns any dish into a protein-packed delight. Enjoy natural flavor and top quality from regional production. Perfect for creative kitchen experiments and that extra boost of protein!

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