INGREDIENTS
- - 150 g of rice syrup
- - 125 g of hazelnut cream (gluten-free)
- - 20 g of coconut oil,
- - 50 ml of soy milk and natural with no added sugar
- - 60 ml vegetable cream to natural and with no added sugar
INSTRUCTIONS
- Gather all the ingredients in the bowl of a mixer and mix to obtain a homogeneous mixture.
- Transferred in the fridge for about half an hour then start the ice cream maker and pour in the mixture.
- Approximately 40 minutes should be enough to get a thick and creamy.
As soon as the ice cream is ready, divide it into individual bowls or glasses.
Serve immediately.
