Mango-Matcha Ice Cream
Preparation
Peel and chop the mango, then place it into a blender. Add the Vegan crema, the lime juice and zest, and the Stevia, then blend until completely creamy.
Pour the resulting mixture into ice cream molds and place them in the freezer for at least 3–4 hours until completely firm.
Meanwhile, carefully melt the sugar-free vegan white chocolate over a double boiler or in the microwave, then stir in the matcha powder.
Dip the frozen ice creams into this matcha-chocolate glaze: you can coat half of them completely or dip only a quarter of the way for a stylish pattern. Optionally, you can sprinkle them with shredded coconut or freeze-dried raspberry pieces.
Ready to enjoy immediately.
Bon appétit!
