Details
15 min
8-10 h
vegan
(Wilhelm Studio)
Method
Halve apricots and core them. Freeze overnight. Lightly thaw the apricots and mix with the almond butter, apricot syrup, water and vanilla and mix in a high-performance blender. Fill the finished ice cream into small bowls and decorate with apricot syrup.
Ingredients
- 3 tbs apricot syrup
- 3 tbs Rapunzel almond butter
- 400 g apricots, gutted
- 1 pinch Rapunzel Bourbon vanilla powder
- 100 ml of water
