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
- Servings size: 10-12 baby ice creams
- Difficoltà: Facile
- Rest: 3 hours in the freezer
All Antico Molino Rosso Spigabuona flours are:
- Without added sugar
- Without milk derivatives
- Without hydroxypropylmethylcellulose
- Organic
- Stone ground
Follow the recipe of our Health Food Coach Vanessa Lorenzetti:
INGREDIENTS
Shortbread crust
- 100 g Organic whole almonds flour Spigabuona
- 3 cucchiai di miele o sciroppo d’acero
- 2 tablespoons coconut oil
- 1/ 4 teaspoon sea salt
For the filling
- 200 g cashew butter
- 3 cucchiai di miele o sciroppo d’acero
- 1/ 4 teaspoon salt
Chocolate coating
- 150 g dark chocolate, melted
PROCEDURE
Aggiungere gli ingredienti per la base in una piccola ciotola e mescolare fino a formare un impasto appiccicoso. Se l’impasto è troppo secco, aggiungere altro dolcificante.
Foderare una teglia piccola 8×5 con carta forno e adagiare l’impasto sul fondo della teglia foderata, spianando bene il tutto. 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.
Successivamente, sciogliere il cioccolato (sul piano cottura o nel microonde). È possibile aggiungere 1 cucchiaino di olio di cocco al cioccolato per assottigliare il cioccolato.
Ricoprire ogni barretta con il cioccolato fuso, poi adagiarla su una teglia foderata di carta da forno. Cospargere di sale e mettere in frigorifero fino a quando il cioccolato non si sarà indurito.
Store in the refrigerator or freezer.
FOR THIS RECIPE WE USED:
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