Creamy vegan ice cream with lingonberry powder
Summer may be over, but what does it matter? You can eat ice cream all year round! This recipe for creamy and sweet vegan ice cream contains lingonberry powder, but you can of course try other berry powders too.
Our Swedish lingonberry powder is made from lingonberries from northern Sweden that have been carefully dried to preserve the nutrients.
The finished ice cream tastes quite a lot of coconut.
The recipe serves 3–4 portions.
Ingredients
- 12 pitted dates
- 1 dl cashews
- 400 ml coconut milk
- 2 tbsp lingonberry powder
- 1 pinch vanilla powder
Instructions
- Blend all ingredients until smooth.
- Pour the ice cream into a container and place it in the freezer for 5–6 hours.
- Garnish with a few pinches of lingonberry powder and serve!
Tip: If the ice cream is left in the freezer for a long time, it can become very hard; in that case, let it thaw for a while before serving. We use our Swedish lingonberry powder in this recipe.