Ingredients
Hint:
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
kochen@bettybossi.ch
Raspberry ice cream
Matcha ice cream
Utensils
For 6 popsicle molds of about ¾ dl each and 6 sticks
How it's done
Raspberry ice cream
Puree the raspberries, water and honey in a tall measuring cup, pour into the ice cream moulds. Cover and freeze for approx. 1 hr.
Matcha ice cream
Place the matcha powder in a bowl. Pour in the water, whisk well. Stir in the honey. Add the coconut milk and Creamy Oat, stir. Pour the mixture into the moulds on top of the frozen raspberry mixture. Cover and freeze for approx. 1 hr.
To freeze
Insert the sticks into the ice cream, cover and freeze for at least 4 hrs.
| Note: | Creamy Oat is a vegan cream substitute. You can also use 2½ dl of coconut milk and only ½ dl of water instead. |
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