By Dr. Michael Zechmann-KhreisAfter something as healthy as yesterday’s salad, an ice cream would be delicious… Unfortunately, it always contains far too much fructose or lactose. I also have something wonderfully low-fructose and lactose-free for you. The sweetness here comes from the corn sugar and the fructose-free honey substitute/rice syrup substitute from Frunix. You get 10% discount at frunix.at until 20.7.2021 with the code “nmisommer”. That pays off. I also like Frunix corn sugar so much because it has been improved with stevia and therefore has a very good sweetness. This means you need less and it tastes sweeter.
Raspberry ice cream without an ice cream maker
Equipment
- Eisform
Ingredients
Ice
- 200 g Frozen raspberries (or less, depending on the tolerance limit)
- 250 ml Coconut milk from a can or tetra pack Non-vegan alternative: cream
- 1-2 EL Corn sugar Frunix’s is sweeter than most others
- 1 EL Honey substitute the honey substitute prevents the ice crystallizing in the freezer
- 1 EL Lemon juice
Glaze
- 80 g Coconut oil
- 30 g Bitter cocoa powder
- 30 g Honey substitute
- 1 EL Coconut crumble to garnish
Instructions
Ice
- Put all the ingredients in a blender and mix well for a short time – a hand blender also works well.
- Pour the mixture into molds, insert a stick and place in the freezer for another 2 hours.
Chocolate icing
- Melt the coconut oil
- Add the cocoa powder and Honix/rice syrup, mix briefly until the icing is homogeneous.
- Pour the icing into a cup so that you can then simply dip the frozen ice cream into it without any fuss.
Completion
- Remove the frozen ice cream from the mold, dip immediately into the glaze and sprinkle with coconut sprinkles. The glaze is guaranteed to set immediately.
- The finished ice cream can then be stored in the freezer (preferably in a plastic container with a tight seal) until ready to eat.
And because you should always drink a lot in summer, there’s another wonderfully delicious summer drink tomorrow that you can enjoy “virgin” and with alcohol.