Raspberry biscuit ice cream: raspberry, coconut flour biscuit, lemon
Here the biscuit does not go on the plate but into the ice cream itself. The coconut milk base of this raspberry biscuit ice cream contains raspberry, 100% lemon juice and vegan cheese starter culture, and the biscuit is made from coconut flour, coconut blossom sugar and non-hydrogenated coconut oil. Vegan and free-from: it is for you if the biscuit matters to you in a raspberry dessert, too.
Why you’ll love it
- Raspberry and 100% lemon juice in the coconut milk base, for a fruity flavour
- Coconut flour biscuit with coconut blossom sugar: this sets it apart from plain raspberry ice cream
- Vegan raspberry ice cream, free-from, for a free-from diet
- 120 g for yourself, 380 g if the whole family wants a spoonful too
How to serve
- Let it stand for a few minutes before serving, so it is easier to scoop.
- Serve with fresh raspberries and a little grated lemon zest, alongside a cup of tea.
- On a birthday you can also offer it as a scoop next to a slice of cake.
Storage and pack size
- Available sizes: 120 g or 380 g. Delivered frozen.
- Store in the freezer at -18 °C or below. Keeps its quality for the period marked on the packaging.
