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“I started creating soy ice cream, because I can't drink or eat milk products. This is my latest creation which I have created just today :))”
READY IN:
4hrs 5mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

  • 150 ml almond milk
  • 200 ml soy cream
  • 4 tablespoons powdered sugar (heaped tbsp)
  • 6 tablespoons powdered chickpeas (heaped tbsp, available at any Persian store)
  • 2 tablespoons ground almonds (heaped tbsp)
  • 8 g vanilla sugar

Directions

  1. Mix all ingredients well and place in the freezer until the mass is a bit frozen on the edges.
  2. Take out of the freezer and stir vigorously with a whisk.
  3. Put it back in the freezer and repeat the process 2-3 times in shorter intervals.
  4. Then pour the mass into storable forms and let freeze to ice cream.

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