Ice cream is definitely one of the most popular summer desserts. And if it is homemade, even better!
We present a fresh variation of the classic ice cream in a cone or cup, perfect to combat the sultriness of these hot summer days. Covered in chocolate and filled with cashew butter and honey, these GLUTEN FREE ALMOND ICE CREAMS will delight adults and children alike!
They are made with Spigabuona Whole Italian Almond Flour, naturally gluten-free, rich in Vitamin B2, PP, B1 and E, and a source of minerals and fibre.
- Preparation: 15 minutes
- Difficulty: Easy
- Servings: 10-12 baby ice creams
- Rest: 3 hours in the freezer
All Spigabuona flours are:
- with no added sugar
- without milk derivatives
- without hydroxypropylmethylcellulose
- organic
- stone grounded
Follow the recipe of our Health Food Coach Vanessa Lorenzetti:
Ingredients
- Shortbread crust
- 100 g Organic whole almonds flour Spigabuona
- 3 tablespoons honey or maple syrup
- 2 tablespoons coconut oil
- 1/ 4 teaspoon sea salt
- Caramel
- 200 g cashew butter
- 3 tablespoons honey or maple syrup
- 1/ 4 teaspoon salt
- Chocolate coating
- 150 g dark chocolate, melted
PROCEDURE
Add the shortbread ingredients to a small bowl and mix until a sticky dough forms. If the dough is too dry, add more sweetener.
Line a small 8×5 baking tray with baking paper and place the dough on the bottom of the lined tray, smoothing it out well. Bake in the oven at 170 degrees for 10-15 minutes,until golden brown.
While the base is baking, mix together the filling ingredients. Once mixed, heat in the microwave until the mixture starts to boil (heating optional).
Once the base has cooled, spread the filling on top and place in the freezer to firm up. Once the base and filling have hardened, remove from the freezer. Place on a small cutting board and cut into 6-8 mini bars.
Next, melt the chocolate (on the stovetop or in the microwave). You can add 1 teaspoon of coconut oil to the chocolate to thin it.
Cover each bar with the melted chocolate, then place it on a baking tray lined with baking paper. Sprinkle with salt and refrigerate until the chocolate has hardened.
Store in the refrigerator or freezer.
