EnglishRaspberry Ice cream with DUG Unsweetened Barista
Ingredients
– 250 ml DUG Unsweetened Barista
– 280g frozen berries
– 3 tbsp jelling sugar (or use agar agar according to package and still add 3 tbsp regular sugar)
– 200 ml vegan whipping cream
– 150 g vegan condensed milk
– 50 ml aquafaba (chickpea water)
Method
- Blend the raspberries with the potato milk and jelling sugar (or regular sugar and agar agar) until smooth.
- Pour the mixture into a pan and let it simmer for about 3 minutes. Remove from the heat, transfer to a bowl, and let it cool.
- Meanwhile, whip the vegan cream with the condensed milk until it reaches a firm consistency.
- In a separate bowl, whip the aquafaba until stiff peaks form.
- Once the raspberry mixture has cooled, gently fold it into the whipped cream and aquafaba using a soft spatula.
- Transfer everything to a sealed container and freeze for at least 6 hours or overnight.
- Take out of the fridge 20-30 minutes before serving
servings
15 min
minutes
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