Deutsch
with Verjus fruity mils
Recipe by @longcovidkitchen
Blueberry-coconut ice cream confectionery
with Verjus pure fruity-mildlow histamine – vegan – gluten-free
Equipment
- 1 Mixer
Ingredients
- 200 g Frozen blueberries
- 200 g Coconut yogurt
- 1 TSp Coconut oil
- 2 TblSp Verjus fruity-mild
- 20 g Birch sugar (or other sweetener)
- 1/2 plp Vanilla pod
Instructions
- Remove the blueberries from the freezer and leave to defrost briefly at room temperature.
- In the meantime, place the coconut yoghurt in a blender with the sugar, coconut oil, verjus and vanilla pulp.
- Add the blueberries to the yogurt mixture and blend again vigorously.
- Pour the finished mixture into confectionery molds or alternatively into egg cube trays and freeze for 3-4 hours until firm.
- Allow to thaw briefly before enjoying.
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