Cashew and Carrot Ice Cream with Bretzeli
Preparation in 10 minutes
Ingredients
For 4-6 portions
7-9 Kambly Bretzeli
2 tbsp cashew butter
10 ice cubes
50ml freshly squeezed carrot juice and 1 tbsp pulp
1 tbsp grated carrots
1 tbsp agave syrup
1 tsp lemon juice
Preparation
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Crush three Bretzeli in a bag and set aside. Puree the cashew butter, ice cubes, carrot juice, grated carrots and agave syrup in a blender until fine and creamy. Add the crushed Bretzeli and mix well. Place in the freezer for 1 hour.
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If the juice is freshly squeezed, dry the pulp in the dehydrator (or oven) for about 2 hours.
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Serve up the ice cream and decorate with Bretzeli and dehydrated carrots if applicable.