A source of healthy fats and fiber, this vegan ice cream has a low glycemic index thanks to erythritol, making it an ideal dessert for maintaining stable blood sugar levels. Vanilla adds a rich flavor, while coconut milk enriches the dish with beneficial micronutrients.
Coconut milk (unsweetened), Erythritol, Vanilla, Sea salt
Freeze: 10 min. Blend with a blender: 10 min. Freeze: 3 h.
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Odessa
Place the mold in the freezer.
Blend the fatty coconutmilk (760 g), erythritol (4-5 tbsp), vanilla extract (2 tsp), and sea salt (1/4 tsp) in a blender. Whip the ingredients until smooth and creamy.
Pour the resulting coconut mixture into the pre-chilled mold.
Send the mold to the freezer for at least 3-4 hours, preferably overnight.
Before serving the dessert, let it sit at room temperature for 5 minutes.
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