Yogurette ice cream (with and without ice cream machine)
Vegan Yogurette ice cream, with or without ice cream maker. For those who love the taste of fruity strawberries, yogurt ice cream and chocolate. A sweet, creamy temptation, vegan, lactose-free and versatile and incredibly delicious.
Depending on the ice cream maker, prepare device for ice cream production. Coarsely chop dried strawberries and set aside.
100 g dried strawberries
Provide a high-powered blender. Add plant milk, plant cream, raw cane sugar, agave syrup, cashews, and plant-based yogurt to a high-powered blender and blend on high speed for about 2 minutes until creamy. Now add the xanthan gum and mix again. At this point, the liquid should already thicken slightly. Pour directly into the ice cream maker and fold in the dried strawberries.
450 ml Plant milk, 400 ml Vegetable cream, 140 g Raw cane sugar, 30 ml Agave syrup, 100 g Cashews, 120 g vegetable yogurt, 1 tbspn Xanthan Gum, 100 g dried strawberries
PREPARATION WITH THE ICE CREAM MAKER: Prepare the ice cream according to the manufacturer's instructions.PREPARATION WITHOUT ICE CREAM MAKER: Pour into a freezer-proof mold and place in the freezer. To increase creaminess, mix once per hour with a fork. Freeze for at least 6 hours, ideally 10 hours.
To serve, remove, let thaw for 5 minutes, portion with an ice cream scoop and arrange in dessert bowls or an ice cream cone. Garnish with melted chocolate and enjoy!