Popsicle
Vrappé-vanilla ice cream coated in the most delicious hazelnut brittle chocolate
What amazing things you can conjure up with our Vrappé !
Equipment: Blender, ice cream molds
Time: 15 min. preparation, 4 hours waiting time
Ingredients and preparation
(for 8 ice creams)
Ice cream base:
- 150 g cashews, soaked
- 100 g agave syrup, light
- 50 g coconut oil, melted
- 170 ml water
- 3 g sunflower lecithin
- 3 g maca powder
- 70 g cacao liquor/paste, melted
- 20 g Vrappé (alternatively cocoa powder or MaKao Classic)
- 100 ml water
- 30 g agave syrup or yacon syrup
- 2 handfuls of raspberries
Blend the cashews with agave syrup, coconut oil, and water in a blender until smooth. Add the sunflower lecithin and maca and blend. Set aside 80 g of the ice cream mixture and blend this with the remaining ingredients, except for the raspberries.
Pour the light and dark ice cream mixture into the molds in a marbled fashion and distribute the raspberries evenly among all molds. Make sure to cover them well with the ice cream.
Place the filled ice cream molds in the freezer for at least 4 hours.
Chocolate coating:
- 80 g hazelnuts, chopped
- 250 g cocoa butter, melted
- 70 g Vrappé (alternatively cocoa powder or MaKao Classic)
- 160 g yacon syrup (alternatively: coconut blossom syrup)
- 1 tsp sunflower lecithin
Place all ingredients into the blender and, after mixing, pour into a wide glass/cup.
Remove the completely frozen ice cream from the molds and dip into the chocolate coating. If necessary, pour the chocolate evenly over the ice cream. Quickly sprinkle the chopped hazelnuts over the still-soft chocolate layer.
Done! Now you can enjoy them immediately or store the remaining ice cream in the freezer.
Tip: The chopped hazelnuts can also be creatively swapped for, for example, shredded coconut, cacao nibs, a dried flower mixture, etc.
With delicious greetings
Kirstin Knufmann
