Gluten-free and vegan white chocolate and raspberry ice cream treat
Gluten-free and vegan white chocolate and raspberry ice cream treat
Doses
8
kplGluten-free and vegan, this white-chocolate fudge ice cream treat will keep for weeks in the freezer - if you can resist eating it all at once! This summer treat requires no oven heating.
Ingredients
- Bottom
50 g ripe, sweet banana (about half of one banana)
2 dl Organic Gluten-Free Instant Oat Flakes from Virtasalmi Cereal Product
0,75 dl coconut sugar
1/8 tsp salt
80 g melted vegan margarine
- Stuffing
2 dl Gluten-free oatmeal or other plant-based foaming "cream"
120 g melted dairy-free white chocolate
100 g domestic frozen raspberries
Preparation
- Mash the ripe banana with a fork. In a bowl, mix together the quick oat flakes, coconut sugar and salt. Add the mashed banana and melted margarine. Mix the dough until smooth and press into the bottom of a pan about 10 x 20 cm. Put the pan in the freezer.
- Whip the gluten-free oatmeal or similar and add the melted white chocolate. Mix until smooth and fluffy. Add crumbled domestic frozen raspberries. Leave some of the raspberries or raspberry crumble to decorate the treat.
- Spread the white chocolate and raspberry mixture over the base and decorate. Freeze overnight or for at least 2-4 hours or until the filling has set. Cut the gluten-free and vegan white chocolate fudge ice cream treat into pieces and freeze the pieces. The pieces will keep well in a tightly sealed box in the freezer for about 1-2 months.
Tiina Strandberg | My Berry Forest
Tip
- Try other berries or try melted dark chocolate (50-70%) instead of white chocolate.
