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These ice cream cubes make a fabulous summer dessert and go beautifully with an espresso as a sweet little treat. They are sugar-free and gluten-free (nut-based). The basic mixture can be adapted to suit. Instead of strawberries, you can use other fruit such as blackberries, raspberries, mangoes or kiwis. You can also add little pieces of strawberry to the mixture for an extra fruity kick!
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
Ice cream mixture
One ice cube tray with approx. 14 cubes.
How it's done
Ice cream mixture
Drain the cashew nuts, place in a blender with the other ingredients and puree until smooth. Pour the mixture into the ice cube tray.
Freeze for at least 8 hrs. or overnight.
Melt the chocolate and coconut oil together in a bain-marie. Remove the ice cream cubes from the tray, place on a rack, coat with the melted chocolate. Enjoy immediately or return to the freezer.
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