Dairy Free Lemon Cheesecake Ice Cream
1 beaker cashew butter( 220 grams) 1 bowl coconut ointment( 240 grams) Zest and liquid two lemons( 5 grams zest/ 50 grams juice) 2 tbs honey*( 60 grams) 2 tbs maple( 50 grams) 1 teaspoon vanilla( 5 grams)
Residence the ingredients into your processor and combination until the potpourrus is smooth and well compounded. Pour the concoction into a freezer safe receptacle and freeze for 6 hours until provided. Eat and enjoy.
Place the ingredients into the bowl and coalesce at hurry 9 for 15 seconds. Pour the mixture into a freezer safe container and freeze for 6 hours or until named.
* you can use rice malt syrup if you prefer.
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