Ingredients |
|
|
15 g |
|
|
1 TS |
liquid coconut oil |
|
270 ml |
coconut milk |
|
15 g |
coconut flake |
|
20 g |
protein powder |
|
10 g |
coconut flour |
|
|
|
|
Glaze: |
|
| 3 EL |
coconut oil |
That's how it's done:
Mix all the above ingredients. Sweet the cream rather a little more, since it will lose some sweetness in the frozen state.
Fill your mixture into ice moulds and put them in the ice compartment. After 30 minutes you can put the wooden sticks into it, if your ice-cream mould doesn't already have sticks.
After about one to three hours you can start melting the chocolate with 3 tablespoons of coconut oil. Remove the ice from the ice compartment and cover with the chocolate, wait a few seconds. If you like, you can now eat your ice cream directly or put it in your freezer again.
Hint: Remove the ice cream from the freezer about two minutes before consumption. This gives it the perfect consistency.
