Jostaberry and lemon thyme ice cream
Vegan berry ice cream with almond milk, a hint of lemon thyme and Verjus extra sour.
Ingredients
- 150 g jostaberries fresh or frozen, or blackberries or blueberries
- 200 ml almond milk
- 2 tbsp light almond butter
- 2–3 tbsp rice syrup
- 1–2 tsp Vinberg Verjus extra sour
- 1 tbsp fresh lemon thyme leaves very finely chopped
- 1 tsp coconut oil optional, for extra creaminess
- 1 pinch salt
Instructions
- Purée the jostaberries and press through a fine sieve to remove the seeds. Use only the small lemon thyme leaves and chop them very finely.
- Blend the berry purée, almond milk, almond butter, rice syrup, verjus, lemon thyme, coconut oil and salt until creamy. The lemon thyme should be subtle, so add the verjus a few drops at a time.
- Pour into moulds or a container and freeze for at least [wprm-timer minutes="360"]6 hours[/wprm-timer]. Alternatively, churn in an ice cream maker for 30–60 minutes for an extra creamy result.
- Garnish with fresh lemon thyme or freeze a small leaf into each mould.
Notes
How well individual ingredients are tolerated varies from person to person.